Fermentation capacities of fructan- and pectin-rich by-products and purified fractions via an in vitro piglet faecal model.

Julie UerlingsJérôme BindelleMartine SchroyenAurore RichelGeert BruggemanEls WillemsNadia Everaert

Published in: Journal of the science of food and agriculture (2019)

Chicory root and pulp as well as orange and citrus by-products appear to be promising ingredients for piglet diets for modulating intestinal fermentation for health purposes. © 2019 Society of Chemical Industry.

Keyphrases

saccharomyces cerevisiae
lactic acid
public health
healthcare
mental health
weight loss
signaling pathway
health information
risk assessment
human health
climate change