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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| Principais autores: | , , , , |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Elsevier
2024-06-01
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| coleção: | Food Chemistry Advances |
| Assuntos: | |
| Acesso em linha: | http://www.sciencedirect.com/science/article/pii/S2772753X24000789 |
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