Effects of combined fermentation and ultrasonic treatments on the structure and properties of Okara soluble dietary fiber

In this study, okara dietary fiber samples were prepared through a combination of solid-state fermentation using Aspergillus oryzae and ultrasonication. Subsequent infrared and UV–visible spectral analyses revealed that such treatment resulted in an increase in the oligosaccharide content of these s...

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Bibliographic Details

Published in:	Food Chemistry Advances
Main Authors:	Mengxi Xie, Chiji Jie, Taiyuan Shi, Liangchen Zhang, Miao Yu
Format:	Article
Language:	English
Published:	Elsevier 2024-06-01
Subjects:	Okara Fermentation Ultrasound Dietary fiber
Online Access:	http://www.sciencedirect.com/science/article/pii/S2772753X24000789