Optimization of fermentation conditions and physicochemical properties and structural feature of quinoa bran dietary fiber

Optimization of fermentation conditions and physicochemical properties and structural feature of quinoa bran dietary fiber

In order to improve the utilization of quinoa bran and improve its functional properties, using quinoa bran as raw materials, quinoa bran dietary fiber was modified by fermentation with Aspergillus niger. With the yield of soluble dietary fiber (SDF) as the response value, the fermentation process c...

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Bibliographic Details
Main Author: SUN Yongjie, SU Xiaomin, ZHOU Xuancheng, ZHAO Xinru, ZHU Minghui, YU Yaotian, WANG Xifeng, LIU Bei
Format: Article
Language:English
Published: Editorial Department of China Brewing 2024-11-01
Series:Zhongguo niangzao
Subjects:
quinoa bran|soluble dietary fiber|aspergillus niger fermentation|modification|physicochemical property|structural feature
Online Access:https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2024-43-11-200.pdf
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