In vitro model to correlate viscosity and bile acid-binding capacity of digested water-soluble and insoluble dietary fibres

Food Chemistry

Volumn 126, Issue 2, 2011, Pages 423-428

  Zacherl, Christian ^a   Eisner, Peter ^a   Engel, Karl Heinz ^b  

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

^b TECHNICAL UNIVERSITY OF MUNICH   (Germany)

Author keywords

Bile acid; Dietary fibre; Digestion; In vitro; Viscosity

Indexed keywords

BILE ACID; BINDING CAPACITIES; BINDING FORCES; CHOLESTEROL-LOWERING EFFECTS; DIETARY FIBRE; DIGESTION; EXPERIMENTAL SETUP; IN-VITRO; PSYLLIUM; SMALL INTESTINE;

BODY FLUIDS; VISCOSITY;

FIBERS;

BILE ACID; CELLULOSE; GLYCOCHOLIC ACID; ISPAGULA; TAUROCHOLIC ACID; TAURODEOXYCHOLIC ACID;

ARTICLE; BINDING AFFINITY; CORRELATION ANALYSIS; DIETARY FIBER; DIGESTION; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; IN VITRO STUDY; LUPIN; OAT; SOLID PHASE EXTRACTION; VISCOSITY;

EID: 78650680000     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2010.10.113     Document Type: Article

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