In vivo absorption, in vitro digestion, and fecal fermentation properties of non-starch polysaccharides from Chinese chestnut kernels and their effects on human gut microbiota

Authors: Fei Peng, Zuoqing Yu, Kui Niu, Bin Du, Shujun Wang, Yuedong Yang

Source: Food Chemistry: X, Vol 24, Iss , Pp 101829- (2024)

Subject Terms: Non-starch polysaccharides, Chestnut kernels, Digestion, Fermentation, Gut microbiota, Nutrition. Foods and food supply, TX341-641, Food processing and manufacture, TP368-456

File Description: electronic resource

Relation: http://www.sciencedirect.com/science/article/pii/S259015752400717X; https://doaj.org/toc/2590-1575

Access URL: https://doaj.org/article/d8bcc09b6ba24daf982558af5bea3e43

Effect of Heat Transfer Medium and Rate on Freezing Characteristics, Color, and Cell Structure of Chestnut Kernels

Authors: Lina Cheng, Weijun Wu, Jinghao Li, Xian Lin, Jing Wen, Jian Peng, Yuanshan Yu, Jieli Zhu, Gengsheng Xiao

Source: Foods, Vol 12, Iss 7, p 1409 (2023)

Subject Terms: chestnut kernels, heat transfer medium, heat transfer rate, freezing characteristics, cell structure, Chemical technology, TP1-1185

File Description: electronic resource

Relation: https://www.mdpi.com/2304-8158/12/7/1409; https://doaj.org/toc/2304-8158

Access URL: https://doaj.org/article/949d52d823ae4ac48f5ef760cd4aa433