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In vitro and in vivo evaluation of the prebiotic effect of raw and roasted almonds (Prunus amygdalus)

机译：生杏仁和烤杏仁（杏扁桃）的益生元效果的体外和体内评价

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摘要

BACKGROUNDAlmonds contain considerable amounts of potential prebiotic components, and the roasting process may alter these components. The aim of this study was to compare the in vitro fermentation properties and in vivo prebiotic effect of raw and roasted almonds.

机译：背景技术杏仁包含大量潜在的益生元成分，并且烘烤过程可能会改变这些成分。这项研究的目的是比较生杏仁和烤杏仁的体外发酵特性和体内益生元效应。

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期刊名称 Wiley-Blackwell Online Open
作者
Zhibin Liu; Wei Wang; Guangwei Huang; Wen Zhang; Li Ni;
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作者单位

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年(卷),期 -1(96),5
年度 -1
页码 1836–1843
总页数 8
原文格式 PDF
正文语种
中图分类
关键词
almond roasting prebiotic effect fermentation profile bacterial enzyme activities digestive enzyme activities;

机译：杏仁;烘烤;益生元作用;发酵曲线;细菌酶活性;消化酶活性;

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专利

1. In vitro and in vivo evaluation of the prebiotic effect of raw and roasted almonds (Prunus amygdalus) [J] . Liu Zhibin, Wang Wei, Huang Guangwei, Journal of the Science of Food and Agriculture . 2016,第5期

机译：生杏仁和烤杏仁（杏扁桃）的益生元效果的体外和体内评价
2. The chemical composition and in vitro digestibility evaluation of almond tree (Prunus dulcis D. A. Webb syn. Prunus amygdalus; var. Shokoufeh) leaves versus hulls and green versus dry leaves as feed for ruminants [J] . Agroforestry Systems . 2017,第4期

机译：化学成分和杏仁树的体外消化率评价（Prunus dulcis d. a。webb syn。prunus amygdalus; var。shokoufeh）叶与船体和绿色与干燥的叶子作为反刍动物的饲料
3. In vitro evaluation of the prebiotic properties of almond skins (Amygdalus communis L.) [J] . Mandalari G, Faulks RM, Bisignano C, FEMS Microbiology Letters . 2010,第2期

机译：杏仁皮（Amygdalus communis L.）益生元特性的体外评估
4. Potential sensor for initrite based on almond skin tissue of prunus amygdalus-preparation and stability research [C] . Li Yushan, Tu Zhiying International meeting on chemical sensors . 1998

机译：基于Prunus Amygdalus制备和稳定性研究的杏仁皮肤组织的初学传感器
5. Peach, Almond, and Their Wild Relatives: Evolution and Domestication in Prunus Subgenus Amygdalus (Rosaceae) [D] . Velasco, Dianne M. 2019

机译：桃子，杏仁和他们的野生亲戚：李春乌斯·亚比达卢斯（蔷薇科）的进化和归化
6. Application of chemometric tools for the comparison of volatile profile from raw and roasted regional and foreign almond cultivars (Prunus dulcis) [O] . Ivo Oliveira, Ricardo Malheiro, Anne S. Meyer, 2019

机译：化学工具在原料和焙烧区域和外国杏仁挥发性曲线比较中的应用（Prunus Dulcis）
7. The chemical composition and in vitro digestibility evaluation of almond tree (Prunus dulcis D. A. Webb syn. Prunus amygdalus; var. Shokoufeh) leaves versus hulls and green versus dry leaves as feed for ruminants [O] . Mostafa Yousef Elahi, Hassan Kargar, Mohammad Salehi Dindarlou, 2016

机译：化学成分和杏仁树（Prunus dulcis D. A.Webb Syn）的体外消化率评价

In vitro and in vivo evaluation of the prebiotic effect of raw and roasted almonds (Prunus amygdalus)

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