Changes in molecular characteristics of cereal carbohydrates after processing and digestion

International Journal of Molecular Sciences

Volumn 13, Issue 12, 2012, Pages 16833-16852

  Kasprzak, Mirosław Marek ^a   Lærke, Helle Nygaard ^a   Bach Knudsen, Knud Erik ^a  

^a AARHUS UNIVERSITY   (Denmark)

Author keywords

Arabinoxylan; Dietary fiber; Weight average molecular weight; glucan

Indexed keywords

ALCOHOL; ARABINOXYLAN; BETA GLUCAN; CARBOHYDRATE; CELLULOSE; POLYSACCHARIDE; STARCH; CARBOHYDRATE DIET; GLYCOSIDASE; LICHENINASE;

ANIMAL EXPERIMENT; ARTICLE; BREAD; CEREAL; CONTROLLED STUDY; DIETARY FIBER; DIGESTION; EFFLUENT; ENDOSPERM; FEMALE; FOOD COMPOSITION; FOOD PROCESSING; GEL PERMEATION CHROMATOGRAPHY; ILEUM; MALE; MOLECULAR WEIGHT; NONHUMAN; SUPERNATANT; SWINE; VISCOSITY; WHEAT BREAD; WHOLE MEAL RYE BREAD; ANALYSIS; ANIMAL; CARBOHYDRATE DIET; CHEMISTRY; FOOD HANDLING; ISOLATION AND PURIFICATION; METABOLISM; PHYSIOLOGY; PIG;

SECALE CEREALE; SUIDAE; TRITICUM AESTIVUM;

ANIMALS; BREAD; CARBOHYDRATES; CEREALS; DIETARY CARBOHYDRATES; DIGESTION; FOOD HANDLING; GLYCOSIDE HYDROLASES; ILEUM; SWINE; VISCOSITY;

EID: 84871684761     PISSN: 16616596     EISSN: 14220067     Source Type: Journal    
DOI: 10.3390/ijms131216833     Document Type: Article

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