[Inulin and derivates as key ingredients in functional foods].

@article{Madrigal2007InulinAD,
  title={[Inulin and derivates as key ingredients in functional foods].},
  author={L. J. Santiago Madrigal and Elba Sangronis},
  journal={Archivos latinoamericanos de nutricion},
  year={2007},
  volume={57 4},
  pages={
          387-96
        }
}
Inulin is a non-digestible carbohydrate that is contained in many vegetables, fruits and cereals. It is industrially produced from the chicory's root (Cichorium intybus) and it is widely used as ingredient in functional foods. Inulin and its derivate compounds (oligofructose, fructooligosaccharides) are usually called fructans, as they are basically based on linear fructose chains. This review presents a description of inulin and its most common derivate compounds: chemical structure, natural… CONTINUE READING

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