Effects of ultrasonic assisted high-temperature cooking method on the physicochemical structure characteristics and in vitro antioxidant capacities of dietary fiber from Dendrocalamus brandisii Munro shoots

• Published in: Ultrasonics sonochemistry Vol. 97; p. 106462
• Main Authors: Dong, Yufan, Li, Qin, Zhao, Yihe, Cao, Jianxin
• Format: Journal Article
• Language: English
• Published: Netherlands Elsevier B.V 01.07.2023; Elsevier
• Subjects: Antioxidant capacities; Antioxidants - chemistry; Cooking; Dendrocalamus brandisii Munro; Dietary Fiber - analysis; Microstructure; Physicochemical properties; Sustainable US Technology; Temperature; Ultrasonic assisted high-temperature cooking method; Ultrasonics; Water - chemistry; Dendrocalamus brandisii Munro; Ultrasonic assisted high-temperature cooking method; Antioxidant capacities; Microstructure; Physicochemical properties

[Display omitted] •The SDF was optimized by ultrasonic assisted high-temperature cooking method.•The SDF yield of Dendrocalamus brandisii Munro increased 4 fold after modification.•The thermal properties of UH-SDF are related to increased crystallinity.•UH-SDF showed better hydration and in vitro an...