Structure, thermal stability, physicochemical and functional characteristics of insoluble dietary fiber obtained from rice bran with steam explosion treatment: Effect of different steam pressure and particle size of rice bran-Reference-Cited by-同舟云学术

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Structure, thermal stability, physicochemical and functional characteristics of insoluble dietary fiber obtained from rice bran with steam explosion treatment: Effect of different steam pressure and particle size of rice bran

Published:2024-07 Issue: Volume:187 Page:114310
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Tian Xin-Yi,Liu Jian-Fu,Cheng Zhuo,Wu Na-Na^ORCID,Tan Bin

Funder

National Natural Science Foundation of China

Publisher

Elsevier BV

Reference50 articles.

1. AOAC. (1998). AOAC official method 991.43: total, soluble, and insoluble dietary fiber in foods. Enzymatic-gravimetric method, MES-TRIS buffer first action 1991. Gaithersburg, MD, USA, AOAC International.

2. Soluble and insoluble dietary fiber consumption and colorectal cancer risk: A systematic review and meta-analysis;Arayici;Nutrition and Cancer,2022

3. Effect of microfluidization process on the functional properties of insoluble dietary fiber;Chen;Food Research International,2013

4. Effects of steam explosion on phenolic compounds and dietary fiber of grape pomace;Cui;LWT-Food Science and Technology,2023

5. Enzymic and chemical-extraction determinations of free fatty acids in serum compared;Demacker;Clinical Chemistry,1982

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