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Structural features and feruloylation modulate the fermentability and evolution of antioxidant properties of arabinoxylanoligosaccharides during in vitro fermentation by human gut derived microbiota

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ARABINOXYLOOLIGOSACCHARIDES, RATS, METABOLISM, COLON MODEL, FERULIC ACID, CEREAL ARABINOXYLANS, PHENOLIC-ACIDS, WHEAT BRAN, ARABINOXYLAN-OLIGOSACCHARIDES, ALPHA-L-ARABINOFURANOSIDASE, In vitro fermentation, AXOS, Prebiotic, Antioxidant Ferulic acid

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Citation

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Chicago
Snelders, Jeroen, Heleen Olaerts, Emmie Dornez, Tom Van de Wiele, Anna-Marja Aura, Lynn Vanhaecke, Jan A Delcour, and Christophe M Courtin. 2014. “Structural Features and Feruloylation Modulate the Fermentability and Evolution of Antioxidant Properties of Arabinoxylanoligosaccharides During in Vitro Fermentation by Human Gut Derived Microbiota.” Journal of Functional Foods 10: 1–12.
APA
Snelders, J., Olaerts, H., Dornez, E., Van de Wiele, T., Aura, A.-M., Vanhaecke, L., Delcour, J. A., et al. (2014). Structural features and feruloylation modulate the fermentability and evolution of antioxidant properties of arabinoxylanoligosaccharides during in vitro fermentation by human gut derived microbiota. JOURNAL OF FUNCTIONAL FOODS, 10, 1–12.
Vancouver
1.
Snelders J, Olaerts H, Dornez E, Van de Wiele T, Aura A-M, Vanhaecke L, et al. Structural features and feruloylation modulate the fermentability and evolution of antioxidant properties of arabinoxylanoligosaccharides during in vitro fermentation by human gut derived microbiota. JOURNAL OF FUNCTIONAL FOODS. 2014;10:1–12.
MLA
Snelders, Jeroen, Heleen Olaerts, Emmie Dornez, et al. “Structural Features and Feruloylation Modulate the Fermentability and Evolution of Antioxidant Properties of Arabinoxylanoligosaccharides During in Vitro Fermentation by Human Gut Derived Microbiota.” JOURNAL OF FUNCTIONAL FOODS 10 (2014): 1–12. Print.
@article{5737576,
  author       = {Snelders, Jeroen and Olaerts, Heleen and Dornez, Emmie and Van de Wiele, Tom and Aura, Anna-Marja and Vanhaecke, Lynn and Delcour, Jan A and Courtin, Christophe M},
  issn         = {1756-4646},
  journal      = {JOURNAL OF FUNCTIONAL FOODS},
  language     = {eng},
  pages        = {1--12},
  title        = {Structural features and feruloylation modulate the fermentability and evolution of antioxidant properties of arabinoxylanoligosaccharides during in vitro fermentation by human gut derived microbiota},
  url          = {http://dx.doi.org/10.1016/j.jff.2014.05.011},
  volume       = {10},
  year         = {2014},
}

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