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Updated: Jan 13, 2026

Extraction and Purification of Polyphenols from Freeze-dried Berry Powder for the Treatment of Vascular Smooth Muscle Cells In Vitro
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来自果种的可溶和不可溶纤维的物理化学表征

Jolita Jagelavičiūtė1, Simona Šimkutė1, Aurelija Kairė1

  • 1Department of Food Science and Technology, Kaunas University of Technology, Radvilėnų Rd. 19, LT-50254 Kaunas, Lithuania.

Gels (Basel, Switzerland)
|October 28, 2025
PubMed
概括

果末产生的可溶性 (SDF) 和不可溶性 (IDF) 食纤维具有不同的特性. 这些纤维具有作为功能性食品成分的潜力,作为加厚剂和稳定剂.

关键词:
果果汁的果汁和果汁的果汁.颜色参数 颜色参数食纤维是一种食物纤维.功能性食品的成分 功能性食品的成分不溶性纤维纤维是不可溶性的.类风病学 类风病学 类风病学 类风病学可溶性纤维的可溶性纤维膨胀能力 膨胀能力技术性质是指技术性质的技术性质.粘度 粘度 粘度 粘度 粘度

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