Influence of chemical and physical modification on the bile acid binding capacity of dietary fibre from lupins (Lupinus angustifolius L.)

Food Chemistry

Volumn 122, Issue 3, 2010, Pages 638-644

  Cornfine, Caroline ^a   Hasenkopf, Katrin ^a   Eisner, Peter ^a   Schweiggert, Ute ^a  

^a FRAUNHOFER INSTITUTE FOR PROCESS ENGINEERING AND PACKAGING IVV   (Germany)

Author keywords

Acetylation; Acid hydrolysis; Alkaline hydrolysis; Enzymatic hydrolysis; In vitro ingestion model; Lupinus angustifolius L.

Indexed keywords

BILE ACID; TAUROCHOLIC ACID;

ACETYLATION; ARTICLE; BILE ACID BINDING CAPACITY; BINDING AFFINITY; CHEMICAL MODIFICATION; CHEMICAL STRUCTURE; CONTROLLED STUDY; DIETARY FIBER; FOOD ANALYSIS; FOOD COMPOSITION; HYDROLYSIS; HYDROPHOBICITY; IN VITRO STUDY; LUPIN; NONHUMAN; PHYSICAL MODIFICATION;

LUPINUS ANGUSTIFOLIUS;

EID: 77951639091     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2010.03.024     Document Type: Article

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