Physicochemical, Functional, and In Vitro Fermentation Characteristics of Buckwheat Bran Dietary Fiber Modified by Enzymatic Extrusion

The effects of cellulase–xylanase synergistic treatment combined with twin-screw extrusion on the physicochemical, functional, and in vitro fermentation characteristics of buckwheat bran dietary fiber (BBDF) were investigated. Compared to single enzymatic hydrolysis, the synergetic modification was...

وصف كامل

التفاصيل البيبلوغرافية
الحاوية / القاعدة:Foods
المؤلفون الرئيسيون: Tingting Bu, Yue Yu, Xiao Kong, Weicheng Wu, Zhiguo Zhang, Weiwei Hu, Komarova Natallia, Ming Cai, Kai Yang, Peilong Sun
التنسيق: مقال
اللغة:الإنجليزية
منشور في: MDPI AG 2025-04-01
الموضوعات:
buckwheat bran
dietary fiber
enzymatic extrusion
physicochemical properties
gut microbiota
الوصول للمادة أونلاين:https://www.mdpi.com/2304-8158/14/8/1300

الانترنت

https://www.mdpi.com/2304-8158/14/8/1300

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