Andersson, Roger
- Institutionen för molekylära vetenskaper, Sveriges lantbruksuniversitet
Forskningsartikel2011Vetenskapligt granskadÖppen tillgång
Haskå, Lina; Andersson, Roger; Nyman, Margareta
Conclusions: The high formation of propionic acid with the water-soluble fraction may be attributed to the high AX content. The results also indicate that the wheat fructans produced more propionic acid and less butyric acid than oligofructose. It may furthermore be speculated that the increased formation of butyrate with the OR diet was due to synergistic effects of the components in this diet.
dietary fibre; arabinoxylan; fructan; short-chain fatty acids; carboxylic acids
Food and Nutrition Research
2011, Volym: 55, artikelnummer: 6397
Utgivare: CO-ACTION PUBLISHING
Livsmedelsvetenskap
DOI: https://doi.org/10.3402/fnr.v55i0.6397
https://res.slu.se/id/publ/47679