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International Journal of Food Sciences and Nutrition Volume 67, 2016 - Issue 3
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In Vitro and Animal Studies

Acid production and conversion of konjac glucomannan during in vitro colonic fermentation affected by exogenous microorganisms and tea polyphenols

Xin-Huai ZhaoKey Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, Harbin, PR China; ;Synergetic Innovation Center of Food Safety and Nutrition, Northeast Agricultural University, Harbin, PR ChinaCorrespondence[email protected]; [email protected]
&
Qian GengKey Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, Harbin, PR China;
Pages 274-282 | Received 23 Oct 2015, Accepted 28 Jan 2016, Published online: 22 Feb 2016

Citations (5)

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Read on this site (1)

Dan-Ting Yin, Yu Fu & Xin-Huai Zhao. (2018) In vitro activities of inulin fermentation products to HCT-116 cells enhanced by the cooperation between exogenous strains and adult faecal microbiota. International Journal of Food Sciences and Nutrition 69:7, pages 814-823.
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Articles from other publishers (4)

Fan‐Bing Meng, Qian Zhang, Yun‐Cheng Li, Shu‐Yan Liu, Da‐Yu Liu & Hua Yu. (2020) In vitro fermentation and camellia oil emulsification characteristics of konjac glucomannan octenyl succinate. Food Science & Nutrition 8:7, pages 3912-3922.
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Ruo-Jun Mu, Yi Yuan, Lin Wang, Yongsheng Ni, Mengfan Li, Huibin Chen & Jie Pang. (2018) Microencapsulation of Lactobacillus acidophilus with konjac glucomannan hydrogel. Food Hydrocolloids 76, pages 42-48.
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Dan-Ting Yin & Xin-Huai Zhao. (2017) Impact of exogenous strains on in vitro fermentation and anti-colon cancer activities of maize resistant starch and xylo-oligosaccharides. Starch - Stärke 69:11-12, pages 1700064.
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Lu Kong & Xin-Huai Zhao. (2016) Yields of three acids during simulated fermentation of inulin and xylo-oligosaccharides enhanced by six exogenous strains. Journal of Food Measurement and Characterization 11:2, pages 696-703.
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