Results 281 to 290 of about 95,000 (312)

Evaluation of In Vitro Simulated Digestion and Fermentation Characteristics of Fermented Quinoa and Oat

Journal of Food Science
ABSTRACT In this study, the nutritional value of fermented quinoa (FQ) and fermented oat (FO) was evaluated by using Lactiplantibacillus plantarum , Lactobacillus delbrueckii subsp. lactis , and
Qi Wang, Runze Xue, Wenjun Qin, Jin Cai
openaire   +2 more sources

IN VITRO FERMENTATION CHARACTERISTICS OF ARTICHOKE INULIN BY FECAL MICROFLORA

Acta Horticulturae, 2012
The artichoke (Cyanara scolymus L.) contains inulin, a characteristic carbohydrate of Compositae, which exhibits several functional and nutritional properties. Inulin fermentation increases gas production and thereby can provokes digestive discomfort in some people.
Leroy, G., Mabeau, S., Baty-Julien, C., Grongnet, Jean-François, Delmas, E., Bernalier Donadille, Annick   +5 more
openaire   +3 more sources

In Vitro Metabolism in the Rumen Fermentation

1984
The effects of gut microbes on many aspects of host biology can be studied by removing the gut contents and determining the effect of selected treatments on their activity in vitro. Results of these studies are complementary to those obtained with axenic microbes and animals, and in many instances can be obtained more easily and be more pertinent than ...
openaire   +1 more source

In Vitro Fermentabilities of Purified Fiber Supplements

Journal of Food Science, 1989
ABSTRACT Six commonly used dietary fiber supplements (pectin, tragacanth gum, psyllium gum, guar gum, soy fiber and cellulose) were fermented in vitro with human fecal microbiota for 4, 8,12, and 24 hr.
MICHAEL I. McBURNEY, LILIAN U. THOMPSON
openaire   +1 more source

The in‐vitro digestibility of feedstuffs–a century of ferment

Journal of the Science of Food and Agriculture, 1984
AbstractThe origins and development of in‐vitro techniques for the determination of the apparent digestibility of ruminant feedstuffs are critically reviewed. Special attention is given to the effect of the pH used for the pepsin digestion stage, its optimum value, and its solubilising effect upon various mineral compounds and protein‐ and mineral ...
openaire   +1 more source

Similar In Vitro Ileal Fermentation Outcomes Validate the Use of a Pig Ileal Inoculum in an In Vitro Fermentation Assay for the Adult Human

The Journal of Nutrition
An in vivo/in vitro ileal fermentation assay using growing pigs has shown important fermentability and organic acid production. This assay could be used to study human foods but needs validation.To validate using a pig inoculum for studying human ileal fermentation by comparing the in vitro fermentation of fibre substrates using ileal inocula prepared ...
Anna Me, Hoogeveen, Paul J, Moughan, Natascha, Stroebinger, Suzanne M, Hodgkinson, Warren C, McNabb, Carlos A, Montoya   +5 more
openaire   +2 more sources

In vitro gastrointestinal digestion and fermentation models and their applications in food carbohydrates

Critical Reviews in Food Science and Nutrition, 2022
Haihua Ji, Jielun Hu, Sheng Zuo
exaly  

In vitro faecal fermentation outcomes and microbiota shifts of resistant starch spherulites

International Journal of Food Science and Technology, 2022
Feitong Liu, Zhuqing Xie, Xiong Fu
exaly  

Advances in the in vitro digestion and fermentation of polysaccharides

International Journal of Food Science and Technology, 2021
Yuxi Guo, Xuefeng Chen, Pin Gong
exaly  

Integrative Analysis of the Gut Microbiota and Metabolome for In Vitro Human Gut Fermentation Modeling

Journal of Agricultural and Food Chemistry, 2021
Kaizhang Wu, Shubo Li, Jie Gao
exaly