Processing of rye bran influences both the fermentation of dietary fibre and the bioconversion of lignans by human faecal flora in vitro

Journal of the Science of Food and Agriculture

Volumn 85, Issue 12, 2005, Pages 2085-2093

  Aura, Anna Marja ^a   Karppinen, Sirpa ^a   Virtanen, Hannele ^a   Forssell, Pirkko ^a   Heinonen, Satu Maarit ^b,c   Nurmi, Tarja ^b,c   Adlercreutz, Herman ^b,c   Poutanen, Kaisa ^a  

^a VTT TECHNICAL RESEARCH CENTRE OF FINLAND   (Finland)

^b FOLKHÄLSAN RESEARCH CENTER   (Finland)

^c UNIVERSITY OF HELSINKI   (Finland)

Author keywords

In vitro fermentation; Lignans; Rye bran; SCFA; Xylanase

Indexed keywords

MAMMALIA; SECALE CEREALE;

EID: 24344462123     PISSN: 00225142     EISSN: None     Source Type: Journal    
DOI: 10.1002/jsfa.2229     Document Type: Article

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