Digestion residues of typical and high-β-glucan oat flours provide substrates for in vitro fermentation

Journal of Agricultural and Food Chemistry

Volumn 55, Issue 13, 2007, Pages 5306-5311

  Sayar, Sedat ^a,b   Jannink, Jean Luc ^a   White, Pamela J ^a  

^a IOWA STATE UNIVERSITY   (United States)

^b MERSIN UNIVERSITY   (Turkey)

Author keywords

glucan; In vitro fermentation; Oat; Short chain fatty acid

Indexed keywords

BETA GLUCAN; FATTY ACID;

ARTICLE; CHEMISTRY; FERMENTATION; FLOUR; METABOLISM; OAT; PLANT SEED;

AVENA SATIVA; BETA-GLUCANS; FATTY ACIDS; FERMENTATION; FLOUR; SEEDS;

BACTERIA (MICROORGANISMS);

EID: 34447311667     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf070240z     Document Type: Article

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