Application of High-Pressure Technology for the Modification of Dietary Fiber: A Review

doi:10.7506/spkx1002-6630-201015068

FOOD SCIENCE ›› 2010, Vol. 31 ›› Issue (15): 312-316.doi: 10.7506/spkx1002-6630-201015068

• Reviews • Previous Articles

Application of High-Pressure Technology for the Modification of Dietary Fiber: A Review

LING Bo1，WU Hong-bin3，ZHENG Gang1，WU Hong3，ZHAO Guo-hua1,2，MING Jian1,2,*

1. College of Food Science, Southwest University, Chongqing 400715, China；2. Chongqing Special Food Programme and
Technology Research Center, Chongqing 400715, China；3. Instiute of Agro-food Science and Technology, Xinjiang Academy of
Agricultural and Reclamation, Shihezi 832000, China

Received:2010-05-07 Revised:2010-07-12 Online:2010-08-15 Published:2010-12-29
Contact: MING Jian1 E-mail:mingjian1972@163.com

Abstract

Abstract:

A large number of studies have proved that modified dietary fiber is more favorable to human physiological functions than its native counterpart. High-pressure technology as an important food processing technology has unique advantages in the modification of dietary fiber. This paper reviews characteristics and classification of high-pressure technology as well as its applications for the modification of dietary fiber in order to offer references for further understanding and improvement of physiological functions of dietary fiber and its comprehensive ultilization and exploitation.

Key words: high-pressure technology, dietary fiber, modification, characteristics

CLC Number:

S567
R284

LING Bo1，WU Hong-bin3，ZHENG Gang1，WU Hong3，ZHAO Guo-hua1,2，MING Jian1,2,*. Application of High-Pressure Technology for the Modification of Dietary Fiber: A Review[J]. FOOD SCIENCE, 2010, 31(15): 312-316 https://doi.org/10.7506/spkx1002-6630-201015068

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Application of High-Pressure Technology for the Modification of Dietary Fiber: A Review

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