A new method for accurately measuring the amount of inulin in dairy products
Date
2012-12-17
Authors
Kristo, E.
Foo, A.
Hill, A.R.
Corredig, M.
Institute for Community Engaged Scholarship
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Abstract
The amount of inulin in dairy products can be accurately measured by adding inulinase and measuring the amount of glucose and fructose that is produced by the breakdown of inulin.
Description
This summary is a project of the Institute for Community Engaged
Scholarship (ICES) at the University of Guelph, with project partners:
the Business Development Office (BDO), SPARK Program at the
University of Guelph, and Knowledge Mobilization Unit at York
University. This project is part of the Pan-Canadian Research
Impact Network. http://csahs.uoguelph.ca/pps/Clear_Research
Keywords
milk, cheese, dairy products, inulin, dietary fibre, inulinase