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Effects of Wet Ball Milling on Composition, Structure and Functional Properties of Coffee Peel Insoluble Dietary Fiber
- Source :
- Shipin gongye ke-ji, Vol 44, Iss 20, Pp 77-84 (2023)
- Publication Year :
- 2023
- Publisher :
- The editorial department of Science and Technology of Food Industry, 2023.
-
Abstract
- To improve the high-value utilization of the coffee processing by-product, the coffee peel insoluble dietary fiber (CPIDF) was modified by wet ball milling, the effects of ball milling time on the composition, structure and functional properties of the CPIDF was investigated. The results showed that the soluble dietary fiber (SDF) content of CPIDF increased significantly (P
Details
- Language :
- Chinese
- ISSN :
- 10020306
- Volume :
- 44
- Issue :
- 20
- Database :
- Directory of Open Access Journals
- Journal :
- Shipin gongye ke-ji
- Publication Type :
- Academic Journal
- Accession number :
- edsdoj.fce5ee330a504a87a8ffe7b331b1580b
- Document Type :
- article
- Full Text :
- https://doi.org/10.13386/j.issn1002-0306.2022120126