Process Optimization and Structure Characterization of Jackfruit Seed Dietary Fiber Modified by High Temperature Cooking Combined with Ultrasonic Enzymatic Method
The jackfruit seed dietary fiber was modified by high temperature cooking combined with ultrasonic enzymatic method. Single factor combined with response surface method was applied to optimize the modification process conditions. The structure of soluble dietary fiber (SDF) before and after modifica...
| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | zho |
| Published: |
The editorial department of Science and Technology of Food Industry
2023-12-01
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| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2023020210 |