Gastrointestinal Tolerance and Microbiome Response to Snacks Fortified with Pea Hull Fiber: A Randomized Trial in Older Adults.

Alyousif, Zainab; Mendoza, Daniela Rivero; Auger, Jérémie; De Carvalho, Vanessa; Amos, Samantha; Sims, Charles; Dahl, Wendy J

Alyousif, Zainab; Mendoza, Daniela Rivero; Auger, Jérémie; De Carvalho, Vanessa; Amos, Samantha; Sims, Charles; Dahl, Wendy J.

Afiliação

Alyousif Z; Department of Food Science and Human Nutrition, University of Florida, Gainesville, FL, USA.
Mendoza DR; Department of Food Science and Human Nutrition, University of Florida, Gainesville, FL, USA.
Auger J; Rosell Institute for Microbiome and Probiotics, Montreal, Quebec, Canada.
De Carvalho V; Rosell Institute for Microbiome and Probiotics, Montreal, Quebec, Canada.
Amos S; Department of Food Science and Human Nutrition, University of Florida, Gainesville, FL, USA.
Sims C; Department of Food Science and Human Nutrition, University of Florida, Gainesville, FL, USA.
Dahl WJ; Department of Food Science and Human Nutrition, University of Florida, Gainesville, FL, USA.

Curr Dev Nutr ; 4(2): nzaa005, 2020 Feb.

Article em En | MEDLINE | ID: mdl-32025615

Palavras-chave

GSRS; SNAQ; appetite; dietary fiber; fermentation; gastrointestinal tolerance; microbiota; older adults; pea hull; sensory evaluation

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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Tipo de estudo: Clinical_trials / Guideline / Prognostic_studies Idioma: En Revista: Curr Dev Nutr Ano de publicação: 2020 Tipo de documento: Article

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