In Vitro Batch Fermentation Analysis of Wheat Dextrin and Partially Hydrolyzed Guar Gum ‐ Fermentation Kinetics and Prebiotics Effects

Autor:	Ashok Hospattankar, Justin Carlson, Joanne L. Slavin, Kelly S. Swanson, Ping Deng
Rok vydání:	2015
Předmět:	Guar gum biology Fermentation kinetics Batch fermentation Chemistry fungi food and beverages biology.organism_classification digestive system Biochemistry In vitro Hydrolysis fluids and secretions Wheat dextrin Lactobacillus Genetics Food science Molecular Biology Biotechnology Bifidobacterium
Zdroj:	The FASEB Journal. 29
ISSN:	1530-6860 0892-6638
DOI:	10.1096/fasebj.29.1_supplement.606.1
Popis:	Scientific research demonstrates that two indigenous gut bacteria, Lactobacillus and Bifidobacterium can contribute to human health. The primary objective of this in vitro study was to quantitative...
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::766598f9ac16eeecb00b97e20a583554 https://doi.org/10.1096/fasebj.29.1_supplement.606.1 Zobrazit plný text záznamu Plný text