Extrusion of barley and oat improves the bioaccessibility of dietary phenolic acids in growing pigs

Journal of Agricultural and Food Chemistry

Volumn 61, Issue 11, 2013, Pages 2739-2747

  Hole, Anastasia S ^a,b   Kjos, Nils Petter ^a   Grimmer, Stine ^b   Kohler, Achim ^b   Lea, Per ^b   Rasmussen, Bård ^b   Lima, Lene R ^b   Narvhus, Judith ^a   Sahlstrøm, Stefan ^b  

^a NORWEGIAN UNIVERSITY OF LIFE SCIENCES   (Norway)

^b NOFIMA   (Norway)

Author keywords

barley; bioavailability; extrusion; oat; phenolic acids; pig

Indexed keywords

BARLEY; BIOAVAILABILITY; OAT; PHENOLIC ACIDS; PIG;

BIOCHEMISTRY; EXTRUSION; GRAIN (AGRICULTURAL PRODUCT); MAMMALS; NUTRITION;

ORGANIC ACIDS;

HYDROXYBENZOIC ACID DERIVATIVE; PHENOLIC ACID;

ANIMAL; ANIMAL FOOD; ARTICLE; CHEMISTRY; FOOD HANDLING; GROWTH, DEVELOPMENT AND AGING; HORDEUM; METABOLISM; NUTRITIONAL VALUE; OAT; PLANT SEED; SWINE;

ANIMAL FEED; ANIMALS; AVENA SATIVA; FOOD HANDLING; HORDEUM; HYDROXYBENZOATES; NUTRITIVE VALUE; SEEDS; SWINE;

HORDEUM; SUIDAE;

EID: 84875449221     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf3045236     Document Type: Article

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