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A new method for accurately measuring the amount of inulin in dairy products

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dc.contributor.author Kristo, E.
dc.contributor.author Foo, A.
dc.contributor.author Hill, A.R.
dc.contributor.author Corredig, M.
dc.contributor.author Institute for Community Engaged Scholarship
dc.date.accessioned 2012-12-17T21:08:22Z
dc.date.available 2012-12-17T21:08:22Z
dc.date.issued 2012-12-17
dc.identifier.uri http://hdl.handle.net/10214/4931
dc.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 en_US
dc.description.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. en_US
dc.description.sponsorship Project support by Agri-Food and Rural Link, Mobilizing Agri-food and Rural Research Knowledge. A program of the OMAFRA-U of G Partnership. http://www.uoguelph.ca/research/omafra/ partnership/KTT_and_IP.shtml en_US
dc.language.iso en en_US
dc.subject milk en_US
dc.subject cheese en_US
dc.subject dairy products en_US
dc.subject inulin en_US
dc.subject dietary fibre en_US
dc.subject inulinase en_US
dc.title A new method for accurately measuring the amount of inulin in dairy products en_US
dc.type Article en_US
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