In vitro evaluation of the prebiotic properties of almond skins (Amygdalus communis L.)

FEMS Microbiology Letters

Volumn 304, Issue 2, 2010, Pages 116-122

  Mandalari, Giuseppina ^a,b   Faulks, Richard M ^a   Bisignano, Carlo ^b   Waldron, Keith W ^a   Narbad, Arjan ^a   Wickham, Martin S J ^a  

^a INSTITUTE OF FOOD RESEARCH   (United Kingdom)

^b UNIVERSITY OF MESSINA   (Italy)

Author keywords

Almond skins; Dietary fibre; In vitro digestion; Prebiotic

Indexed keywords

FRUCTOSE OLIGOSACCHARIDE; POLYPHENOL; PREBIOTIC AGENT; SHORT CHAIN FATTY ACID;

ALMOND; ARTICLE; BACTERIUM CULTURE; BIFIDOBACTERIACEAE; CLOSTRIDIUM; CLOSTRIDIUM COCCOIDES; CONTROLLED STUDY; DIETARY FIBER; DIGESTION; DUODENUM; EUBACTERIUM; EUBACTERIUM RECTALE; FECES MICROFLORA; FERMENTATION; GASTROINTESTINAL TRACT; IN VITRO STUDY; INTESTINE FLORA; NONHUMAN; PRIORITY JOURNAL; STOMACH;

BACTERIA; COLONY COUNT, MICROBIAL; DIETARY FIBER; DNA, BACTERIAL; FATTY ACIDS, VOLATILE; FECES; FERMENTATION; GASTROINTESTINAL TRACT; HUMANS; MODELS, BIOLOGICAL; NUCLEIC ACID HYBRIDIZATION; PHENOLS; PREBIOTICS; PRUNUS; RNA, RIBOSOMAL, 16S;

BACTERIA (MICROORGANISMS); CLOSTRIDIUM; PRUNUS DULCIS;

EID: 77149180415     PISSN: 03781097     EISSN: 15746968     Source Type: Journal    
DOI: 10.1111/j.1574-6968.2010.01898.x     Document Type: Article

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