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来自果果汁的食纤维的物理修饰:物理化学,结构和功能性质

Mengmeng Zhang1, Nana Yang1, Caiyun Wu1

  • 1College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China.

Food chemistry
|April 23, 2025
PubMed
概括

高压均质化 (HPH) 是修改基维果残渣食纤维 (KPDF) 的最佳方法,显著增加可溶性食纤维 (SDF) 产量并改善功能性质. 其他方法也提高了KPDF,但HPH显示出更好的结果.

关键词:
电子束辐射辐射的电子束辐射.高压均化高压均化在高温中.基维果的果汁食纤维的食物纤维物理化学和功能特性 物理化学和功能特性超声波处理 超声波处理

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