Prebiotic potential of oligosaccharides: A focus on xylan derived oligosaccharides

By Ramkrishna Singh, J. Banerjee, A. Arora. 2015

178 citations recorded by the source corpus.

Subfields: Biomedical Engineering, Nutrition and Dietetics

View Paper: https://www.semanticscholar.org/paper/f7de426043f421832b762ac4c6eff4e471a9e5b5

How researchers see this paper

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1. J. Welti‐Chanes
2. S. Serna-Saldívar
3. V. Tejada-Ortigoza
4. L. Garcia-Amezquita

Citations in the corpus

• Dietary Fiber Concentrates from Fruit and Vegetable By-products: Processing, Modification, and Application as Functional Ingredients (2018, background): “Prebiotics are non- or low-digestible food ingredients which are selectively fermented by the gut microbiota, conferring health benefits to the host (Singh et al. 2015; Vitali et al. 2010).”