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Increased Butyrate Production During Long-Term Fermentation of In Vitro-Digested High Amylose Cornstarch Residues

Li Li1, Hongxin Jiang1, Hyun-Jung Kim1

  • 1Dept. of Food Science and Human Nutrition, Iowa State Univ, 220 Mackay Hall, Ames, IA, 50011, U.S.A.

Journal of Food Science
|August 11, 2015
PubMed

Keywords:
BMIbutyrategut microbiotaresistant starchshort chain fatty acid

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