Process and Structural Characteristics Analysis of Solid-state Fermentation of Modified Dietary Fiber from Rosa roxburghii Pomace

Process and Structural Characteristics Analysis of Solid-state Fermentation of Modified Dietary Fiber from Rosa roxburghii Pomace

In order to improve the utilization rate of Rosa roxburghii pomace, reduce resource waste and environmental pollution, this study used Rosa roxburghii pomace as raw material and modified dietary fiber (DF) through solid-state fermentation. The ratio of soluble dietary fiber (SDF) to insoluble dietar...

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Bibliographic Details
Main Authors: Lanlan HE, Sibu MA, Te JIANG, Wenjuan LIANG, Haijun JIN, Liyan ZHANG
Format: Article
Language:zho
Published: The editorial department of Science and Technology of Food Industry 2024-01-01
Series:Shipin gongye ke-ji
Subjects:
rosa roxburghii pomace
solid-state fermentation
response surface methodology
physicochemical properties
structural characteristics
Online Access:http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2023040130

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http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2023040130

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