In vitro fermentation characteristics of whole grain wheat flakes and the effect of toasting on prebiotic potential

Journal of Medicinal Food

Volumn 15, Issue 1, 2012, Pages 33-43

  Connolly, Michael L ^a   Lovegrove, Julie A ^a   Tuohy, Kieran M ^a,b  

^a UNIVERSITY OF READING   (United Kingdom)

^b RESEARCH AND INNOVATION CENTRE   (Italy)

Author keywords

functional food; intestinal microbiota; prebiotic; whole grain wheat

Indexed keywords

CARBOHYDRATE; CELLULOSE; FATTY ACID; FRUCTOSE OLIGOSACCHARIDE; PREBIOTIC AGENT;

ARTICLE; BIFIDOBACTERIACEAE; CONTROLLED STUDY; DIET; DIGESTION; FECES; FERMENTATION; GRAIN; HUMAN; LACTOBACILLUS; MICROFLORA; NONHUMAN; PH; PRIORITY JOURNAL; SMALL INTESTINE; WHEAT;

BACTERIA, ANAEROBIC; BATCH CELL CULTURE TECHNIQUES; BIFIDOBACTERIUM; CELLULOSE; CEREALS; COOKING; DIGESTION; FATTY ACIDS, VOLATILE; FECES; FERMENTATION; FRUCTOSE; HOT TEMPERATURE; HUMANS; HYDROGEN-ION CONCENTRATION; INTESTINES; LACTOBACILLUS; METAGENOME; POLYSACCHARIDES; PREBIOTICS; STOMACH; TRITICUM;

BACTERIA (MICROORGANISMS); TRITICUM AESTIVUM;

EID: 84855500451     PISSN: 1096620X     EISSN: 15577600     Source Type: Journal    
DOI: 10.1089/jmf.2011.0006     Document Type: Article

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