Addition of acacia gum to a FOS/inulin blend improves its fermentation profile in the Simulator of the Human Intestinal Microbial Ecosystem (SHIME®)

Journal of Functional Foods

Volumn 16, Issue , 2015, Pages 211-222

  Marzorati, Massimo ^a   Qin, Bingcai ^b   Hildebrand, Falk ^c   Klosterbuer, Abby ^d   Roughead, Zamzam ^d   Roessle, Claudia ^d   Rochat, Florence ^d   Raes, Jeroen ^c,e,f   Possemiers, Sam ^a,g  

^a GHENT UNIVERSITY   (Belgium)

^b BGI SHENZHEN   (China)

^c VRIJE UNIVERSITEIT BRUSSEL   (Belgium)

^d NESTLÉ RESEARCH CENTER   (Switzerland)

^e REGA INSTITUTE FOR MEDICAL RESEARCH   (Belgium)

^f UNIVERSITY OF LEUVEN   (Belgium)

^g ProDigest BVBA ^*  (Belgium)

Author keywords

Acacia gum; Colonic fermentation; Gastrointestinal tract; Prebiotic fibre; SHIME

Indexed keywords

ACACIA;

EID: 84937557545     PISSN: 17564646     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jff.2015.04.039     Document Type: Article

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