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Effects of oat bran, processed to different molecular weights of β-glucan, on plasma lipids and caecal formation of SCFA in mice

Journal Title:
British journal of nutrition.
Journal Volume/Issue:
2010 Aug., v. 104, issue 3
Main Author:
Immerstrand, Tina
Other Authors:
Andersson, Kristina E., Wange, Caroline, Rascon, Ana, Hellstrand, Per, Nyman, Margareta, Cui, Steve W., Bergenstahl, Bjorn, Tragardh, Christian, and Oste, Rickard
Format:
Electronic
Language:
English
Subjects:
oat bran
food processing
food processing quality
molecular weight
beta-glucans
blood lipids
cecum
short chain fatty acids
mice
animal models
human nutrition
cholesteremic effect
viscosity
propionic acid
butyric acid
acetic acid
nutrition physiology
food composition
diet
experimental diets
View in NAL's Catalog:
IND44410909