A water-soluble fraction from a by-product of wheat increases the formation of propionic acid in rats compared with diets based on other by-product fractions and oligofructose

Food and Nutrition Research

Volumn 55, Issue , 2011, Pages

  Haskå, Lina ^a   Andersson, Roger ^b   Nyman, Margareta ^a  

^a LUND UNIVERSITY   (Sweden)

^b SWEDISH UNIVERSITY OF AGRICULTURAL SCIENCES   (Sweden)

Author keywords

Arabinoxylan; Carboxylic acids; Dietary fibre; Fructan; Short chain fatty acids

Indexed keywords

ACETIC ACID; ALCOHOL; ARABINOXYLAN; BUTYRIC ACID; CARBOXYLIC ACID; FRUCTAN; FRUCTOSE OLIGOSACCHARIDE; PROPIONIC ACID; RAFFINOSE; WATER;

ANIMAL EXPERIMENT; ARTICLE; CECUM; DIET; DIETARY FIBER; DIETARY INTAKE; FERMENTATION; FLOUR; FRACTIONATION; MALE; NONHUMAN; PLANT PRODUCT; RAT; SOLUBILITY; WHEAT; WHEAT SHORTS;

RATTUS; TRITICUM AESTIVUM;

EID: 84860649409     PISSN: 16546628     EISSN: None     Source Type: Journal    
DOI: 10.3402/fnr.v55i0.6397     Document Type: Article

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