Adsorption and controlled release performances of flavor compounds by rice bran insoluble dietary fiber improved through steam explosion method

Adsorption and controlled release performances of flavor compounds by rice bran insoluble dietary fiber improved through steam explosion method

In this study, steam explosion was employed as a modification process for rice bran insoluble dietary fiber (RBIDF) to improve the flavor adsorption and controlled release capacities of RBIDF. Results showed that the flavor adsorption ability of RBIDF was effectively improved due to the unfolding st...

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Bibliographic Details
Main Authors: Hongcheng Liu, Dilinuer Ainiwan, Yingxu Liu, Xiaolan Dong, Hongxiu Fan, Tong Sun, Pingyun Huang, Shanshan Zhang, Dawei Wang, Tingting Liu, Yanrong Zhang
Format: Article
Language:English
Published: Elsevier 2023-01-01
Series:Current Research in Food Science
Subjects:
rice bran insoluble dietary fiber
Steam explosion treatment
Flavor adsorption
Flavor release profile
HS-SPME GC/MS
Electronic nose
Online Access:http://www.sciencedirect.com/science/article/pii/S2665927123001181

Internet

http://www.sciencedirect.com/science/article/pii/S2665927123001181

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