Invitro colonic fermentation of food ingredients isolated from Agave tequilana Weber var. azul applied on granola bars

LWT

Volumn 60, Issue 2, 2015, Pages 766-772

  Zamora Gasga, Victor Manuel ^a   Loarca Piña, Guadalupe ^b   Vázquez Landaverde, Pedro Alberto ^c   Ortiz Basurto, Rosa Isela ^a   Tovar, Juscelino ^d   Sáyago Ayerdi, Sonia G ^a  

^a LABORATORIO INTEGRAL DE INVESTIGACIÓN EN ALIMENTOS   (Mexico)

^b UNIVERSIDAD AUTÓNOMA DE QUERÉTARO   (Mexico)

^c INSTITUTO POLITÉCNICO NACIONAL   (Mexico)

^d LUND UNIVERSITY   (Sweden)

Author keywords

Agave fructans; Indigestible fraction; Invitro fermentation; Potential prebiotic activity; SCFA production

Indexed keywords

ANAEROBIC DIGESTION; BATCH CELL CULTURE; METABOLITES; MOLAR RATIO; POLYSACCHARIDES; VOLATILE FATTY ACIDS;

AGAVE FRUCTANS; ANAEROBIC BATCH CULTURES; ENZYMATIC DIGESTIONS; IN-VITRO; INDIGESTIBLE FRACTION; METABOLITE PRODUCTION; PREBIOTICS; SHORT-CHAIN FATTY ACIDS;

FERMENTATION;

AGAVE; AGAVE TEQUILANA;

EID: 84922311310     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2014.10.032     Document Type: Article

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