Insight into the physicochemical, structural, and in vitro hypoglycemic properties of bamboo shoot dietary fibre: comparison of physical modification methods

Summary The effects of high‐temperature cooking (HTC), high‐pressure homogenisation (HPH), ultrasonic treatment (UT), and their combination (i.e., UT–HTC, HPH–HTC, and UT–HPH) on the physicochemical, structural, and in vitro hypoglycemic properties of bamboo shoot dietary fibres (BSDF) were investig...

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Veröffentlicht in:	International journal of food science & technology 2022-08, Vol.57 (8), p.4998-5010
Hauptverfasser:	Tang, Caidie, Yang, Jinlai, Zhang, Fusheng, Kan, Jianquan, Wu, Liangru, Zheng, Jiong
Format:	Artikel
Sprache:	eng
Schlagworte:	Arabinose Bamboo Cooking Diabetes Dialysis Dietary fiber Glucose glucose adsorption capacity high‐pressure homogenisation high‐temperature cooking Ultrasonic processing ultrasonic treatment α-Amylase
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