Effects of ultrasonic assisted high-temperature cooking method on the physicochemical structure characteristics and in vitro antioxidant capacities of dietary fiber from Dendrocalamus brandisii Munro shoots

In this study, the ultrasonic assisted high-temperature cooking extraction method of soluble dietary fiber from bamboo shoots was optimized by response surface methodology, and the effects of ultrasonic assisted high-temperature cooking extraction on the structural characteristics, physicochemical p...

Descripción completa

Detalles Bibliográficos
Autores principales: Dong, Yufan, Li, Qin, Zhao, Yihe, Cao, Jianxin
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2023
Materias:
Sustainable US Technology
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10279914/
https://www.ncbi.nlm.nih.gov/pubmed/37285633
http://dx.doi.org/10.1016/j.ultsonch.2023.106462

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10279914/
https://www.ncbi.nlm.nih.gov/pubmed/37285633
http://dx.doi.org/10.1016/j.ultsonch.2023.106462

Ejemplares similares