| Autor: |
Jinhao SUN, Wenya JIAO, Chao WU, Wenlong YU, Si MI, Xianghong WANG |
| Jazyk: |
čínština |
| Rok vydání: |
2023 |
| Předmět: |
|
| Zdroj: |
Shipin gongye ke-ji, Vol 44, Iss 20, Pp 449-457 (2023) |
| Druh dokumentu: |
article |
| ISSN: |
1002-0306 |
| DOI: |
10.13386/j.issn1002-0306.2022120026 |
| Popis: |
Steam explosion is a green, efficient and low energy consumption innovative processing technology, which has been widely used in the development and utilization of waste resources to improve their comprehensive value, in recent years. In the field of food processing, the use of steam explosion technology can improve the extraction rate of active substances in food and the quality of dietary fiber, so that they have stronger physical and chemical properties and functional properties. This paper summarizes the working principle of steam explosion technology and it can form pores on the surface of dietary fiber, increase the groove gap, increase the soluble dietary fiber and reduce the insoluble dietary fiber. It can improve the functional activities such as oxidation resistance, cation exchange and cholesterol absorption during processing. The purpose is to improve the economic value and utilization rate of plants rich in dietary fiber and its by-products, and provide theoretical reference for the development and application of functional food with dietary fiber. |
| Databáze: |
Directory of Open Access Journals |
| Externí odkaz: |
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