Physicochemical and structural properties of dietary fiber from Rosa roxburghii pomace by steam explosion

被引：0
|
作者：
Zhai, Xinyu [1 ]
Ao, Huanping [2 ]
Liu, Wenhui [3 ]
Zheng, Jiaxin [1 ]
Li, Xingjie [1 ]
Ren, Difeng [1 ]
机构：
[1] Beijing Key Laboratory of Forest Food Process and Safety, College of Biological Sciences and Biotechnology, Beijing Forestry University, No.35, Qinghua East Road, Beijing,100083, China
[2] Guizhou Hongcai Gather Agriculture Investment Co., Ltd., Guizhou,561601, China
[3] Beijing Huiyuan Beverage and Food Group Co.,Ltd., Beijing,101399, China
来源：
Journal of Food Science and Technology | 2022年 / 59卷 / 06期
关键词：
All Open Access; Green;
D O I：
暂无
中图分类号：
学科分类号：
摘要：
33
引用
收藏
页码：2381 / 2391
相关论文
共 50 条
  • [31] Phytochemical Profile and Bioactivity of Bound Polyphenols Released from Rosa roxburghii Fruit Pomace Dietary Fiber by Solid-State Fermentation with Aspergillus niger
    Chen, Qing
    Su, Juan
    Zhang, Yue
    Li, Chao
    Zhu, Siming
    MOLECULES, 2024, 29 (08):
  • [32] Phytochemical profile, bioactivity and prebiotic potential of bound polyphenols released from Rosa roxburghii fruit pomace dietary fiber during in vitro digestion and fermentation
    Su, Juan
    Fu, Xiong
    Huang, Qiang
    Liu, Guang
    Li, Chao
    FOOD & FUNCTION, 2022, 13 (17) : 8880 - 8891
  • [33] Effects of Rosa roxburghii Pomace Biochar on Yield and Quality of Chinese Cabbage and Soil Properties
    Fan H.
    Xie S.
    Long T.-Y.
    Yang L.
    Duan C.
    Liu Y.-S.
    Song L.-H.
    Chen Z.-Y.
    Huanjing Kexue/Environmental Science, 2024, 45 (06): : 3543 - 3552
  • [34] Effects of apple pomace assisted by steam explosion on physicochemical performance of wheat starch, and sensory properties of bread
    Tu, C. J.
    Liang, X. H.
    Huang, J. C.
    Sun, H. D.
    Liu, B.
    Liu, B. G.
    INTERNATIONAL FOOD RESEARCH JOURNAL, 2024, 31 (04): : 941 - 951
  • [35] Steam-explosion-modified optimization of soluble dietary fiber extraction from apple pomace using response surface methodology
    Liang, Xinhong
    Ran, Junjian
    Sun, Junliang
    Wang, Tianlin
    Jiao, Zhonggao
    He, Hongju
    Zhu, Mingming
    CYTA-JOURNAL OF FOOD, 2018, 16 (01) : 20 - 26
  • [36] Effect of steam explosion treatment on physicochemical, functional and structural properties of pomelo fruitlets
    Ouyang, Huan
    Wu, Ling
    Li, Lijun
    Li, Zhipeng
    He, Huiqi
    Jiang, Zedong
    Li, Qingbiao
    Ni, Hui
    Zheng, Mingjing
    Hu, Yang
    LWT-FOOD SCIENCE AND TECHNOLOGY, 2023, 184
  • [37] Physicochemical and Thermal Properties of Lignocellulosic Fiber from Gigantochloa Scortechinii Bamboo: Effect of Steam Explosion Treatment
    Darus, Siti Atiqa Al Zahra Mat
    Ghazali, Mariyam Jameelah
    Azhari, Che Husna
    Zulkifli, Rozli
    Shamsuri, Ahmad Adlie
    Sarac, Hanifi
    Mustafa, Mohd Tamizi
    FIBERS AND POLYMERS, 2020, 21 (10) : 2186 - 2194
  • [38] Physicochemical and Thermal Properties of Lignocellulosic Fiber from Gigantochloa Scortechinii Bamboo: Effect of Steam Explosion Treatment
    Siti Atiqa Al Zahra Mat Darus
    Mariyam Jameelah Ghazali
    Che Husna Azhari
    Rozli Zulkifli
    Ahmad Adlie Shamsuri
    Hanifi Sarac
    Mohd Tamizi Mustafa
    Fibers and Polymers, 2020, 21 : 2186 - 2194
  • [39] Modification of Dietary Fiber from Tartary Buckwheat Bran by Steam Explosion
    He X.
    Liu X.
    Li W.
    Zhao J.
    Li F.
    Ming J.
    Shipin Kexue/Food Science, 2021, 42 (09): : 46 - 54
  • [40] Microstructure, physicochemical and functional properties of Dendrobium officinale pomace and its total dietary fiber
    Weiwei Liu
    Huijuan Jing
    Chaoyang Ma
    Chunhui Liu
    Wenping Lv
    Hongxin Wang
    Journal of Food Measurement and Characterization, 2023, 17 : 3927 - 3937
12345