The chemical characteristics of apple pectin influence its fermentability in vitro

LWT

Volumn 39, Issue 9, 2006, Pages 1001-1004

  Gulfi, Marianna ^a   Arrigoni, Eva ^a   Amadò, Renato ^a  

^a ETH ZURICH   (Switzerland)

Author keywords

Degree of amidation; Degree of methoxylation; In vitro fermentability; Short chain fatty acids

Indexed keywords

FATTY ACIDS; FERMENTATION; NATURAL FIBERS; ORGANIC ACIDS;

DEGREE OF AMIDATION; DEGREE OF METHOXYLATION; IN VITRO FERMENTABILITY; SHORT-CHAIN FATTY ACIDS;

FRUITS;

APPLES; FATTY ACIDS; FERMENTATION; PECTIC ACID;

BACTERIA (MICROORGANISMS); MALUS X DOMESTICA;

EID: 33646170628     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2006.02.013     Document Type: Article

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