A water-soluble fraction from a by-product of wheat increases the formation of propionic acid in rats compared with diets based on other by-product fractions and oligofructose
Lina Haskå Artikkel Engelsk
*0011147622 *008111019s2011 xx# 000 0 eng *019 $bk *08230$a572 *100 $aHaskå, Lina$4aut$uLund University, Department of Food Technology, Engineering and Nutrition, Applied Nutrition and Food Chemistry, Lund, Sweden : lina.haska@appliednutrition.lth.se$_135982100 *245 $aA water-soluble fraction from a by-product of wheat increases the formation of propionic acid in rats compared with diets based on other by-product fractions and oligofructose *300 $a[11 sider] : ill. *500 $aVitenskapelig artikkel *5208 $aInneholder sammendrag *650 $ahvete$2norart$_94070200 *650 $akarboksylsyre$9nor$2norart$_135982200 *650 $akostfiber$9nor$2norart$_130409700 *650 $arotter$9nor$2norart$_128992700 *653 $aarabinoxylan$9eng$_135982300 *653 $acarboxylic acids$9eng$_135982400 *653 $adietary fibre$9eng$_130410000 *653 $afructan$9eng$_135982500 *653 $ashort-chain fatty acids$9eng$_135982600 *700 $aAndersson, Roger;$4aut;$uSwedish University of Agricultural Sciences, Department of Food Science, Uppsala, Sweden$_135982700 *700 $aNyman, Margareta$4aut$uLund University, Department of Food Technology, Engineering and Nutrition, Applied Nutrition and Food Chemistry, Lund, Sweden$_135982800 *773 $tFood & nutrition research (online) (elektronisk ressurs)$gVol. 55 (2011)$x1654-661X *8564 $uhttps://doi.org/10.3402/fnr.v55i0.6397 *999 $z1100500798$anorart:1100500798 ^