Adsorption and controlled release performances of flavor compounds by rice bran insoluble dietary fiber improved through steam explosion method

In this study, steam explosion was employed as a modification process for rice bran insoluble dietary fiber (RBIDF) to improve the flavor adsorption and controlled release capacities of RBIDF. Results showed that the flavor adsorption ability of RBIDF was effectively improved due to the unfolding st...

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Detalles Bibliográficos
Autores principales: Liu, Hongcheng, Ainiwan, Dilinuer, Liu, Yingxu, Dong, Xiaolan, Fan, Hongxiu, Sun, Tong, Huang, Pingyun, Zhang, Shanshan, Wang, Dawei, Liu, Tingting, Zhang, Yanrong
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2023
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10391727/
https://www.ncbi.nlm.nih.gov/pubmed/37534307
http://dx.doi.org/10.1016/j.crfs.2023.100550

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10391727/
https://www.ncbi.nlm.nih.gov/pubmed/37534307
http://dx.doi.org/10.1016/j.crfs.2023.100550

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