Effect of Particle Size and Phenolics Bounded-Insoluble Dietary Fiber on the in Vitro Fermentation Properties of White Kidney Bean Skin

Effect of Particle Size and Phenolics Bounded-Insoluble Dietary Fiber on the in Vitro Fermentation Properties of White Kidney Bean Skin

To investigate the effects of particle size and phenolics bounded-insoluble dietary fiber (IB) of white kidney bean skin (WS) on in vitro fermentation profiles, the IB was extracted enzymatically, modified by ordinary and superfine grinding, followed by the preparation of different particle sizes. T...

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Bibliographic Details
Main Authors: Shu JIN, Bin ZHANG, Tong GAO, Xiong FU, Qiang HUANG
Format: Article
Language:zho
Published: The editorial department of Science and Technology of Food Industry 2024-01-01
Series:Shipin gongye ke-ji
Subjects:
white kidney bean skin
insoluble dietary fiber
bound phenolics
in vitro fermentation
superfine grinding
particle size
Online Access:http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2023040250

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http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2023040250

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