Viscosity development from oat bran ß-glucans through <i>in vitro</i> digestion is lowered in the presence of phenolic compounds.

Northrop, Grace; D'costa, Adrian S; Tosh, Susan M; Bordenave, Nicolas

Viscosity development from oat bran ß-glucans through in vitro digestion is lowered in the presence of phenolic compounds.

Northrop, Grace; D'costa, Adrian S; Tosh, Susan M; Bordenave, Nicolas.

Afiliación

Northrop G; School of Nutrition Sciences, Faculty of Health Sciences, University of Ottawa, Canada. nbordena@uottawa.ca.
D'costa AS; School of Chemistry and Biomolecular Sciences, Faculty of Sciences, University of Ottawa, Canada.
Tosh SM; School of Nutrition Sciences, Faculty of Health Sciences, University of Ottawa, Canada. nbordena@uottawa.ca.
Bordenave N; School of Nutrition Sciences, Faculty of Health Sciences, University of Ottawa, Canada. nbordena@uottawa.ca.

Food Funct ; 13(7): 3894-3904, 2022 Apr 04.

Article en En | MEDLINE | ID: mdl-35285840

Asunto(s)

Avena; beta-Glucanos; Avena/química; Fibras de la Dieta/metabolismo; Digestión/fisiología; Viscosidad; beta-Glucanos/química

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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Avena / Beta-Glucanos Idioma: En Revista: Food Funct Año: 2022 Tipo del documento: Article País de afiliación: Canadá Pais de publicación: Reino Unido

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