Enzyme deactivation treatments did not decrease the beneficial role of oat food in intestinal microbiota and short-chain fatty acids: An in vivo study

Journal of the Science of Food and Agriculture

Volumn 93, Issue 3, 2013, Pages 504-508

  Hu, Xinzhong ^a   Xing, Xiaohui ^a   Zhen, Hongmin ^a  

^a NORTHWEST A F UNIVERSITY   (China)

Author keywords

Bifidobacterium spp.; Lactobacillus spp.; Naked oat (Avena nuda); Roasting; Short chain fatty acids; Steaming

Indexed keywords

ENZYME INHIBITOR; VOLATILE FATTY ACID;

ANIMAL; ARTICLE; BACTERIAL LOAD; BIFIDOBACTERIUM; CHEMISTRY; COLON; DIETARY FIBER; ENTEROCOCCUS; ENZYMOLOGY; ESCHERICHIA COLI; FOOD HANDLING; HEALTH PROMOTION; INFRARED RADIATION; INTESTINE; LACTOBACILLUS; MALE; METAGENOME; METHODOLOGY; MICROBIOLOGY; OAT; PHYSIOLOGY; RAT; SPRAGUE DAWLEY RAT; WATER VAPOR;

ANIMALS; AVENA SATIVA; BACTERIAL LOAD; BIFIDOBACTERIUM; COLON; DIETARY FIBER; ENTEROCOCCUS; ENZYME INHIBITORS; ESCHERICHIA COLI; FATTY ACIDS, VOLATILE; FOOD HANDLING; HEALTH PROMOTION; INFRARED RAYS; INTESTINES; LACTOBACILLUS; MALE; METAGENOME; RATS; RATS, SPRAGUE-DAWLEY; STEAM;

AVENA; AVENA NUDA; BIFIDOBACTERIUM; ENTEROCOCCUS; ESCHERICHIA COLI; LACTOBACILLUS; RATTUS;

EID: 84873092660     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.5808     Document Type: Article

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