Ganoderma lucidum driven fermentation of Rosa roxburghii pomace: Effects on noodle physicochemical properties, digestion, and gut microbiota

Ganoderma lucidum driven fermentation of Rosa roxburghii pomace: Effects on noodle physicochemical properties, digestion, and gut microbiota

Rosa roxburghii pomace (RRP) is a high dietary fiber byproduct that is underutilized. This study investigated the effects of Ganoderma lucidum fermented Rosa roxburghii pomace (FRRP) on noodle cooking characteristics, texture, structure, in vitro digestion, and fermentation. The results showed that...

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Bibliographic Details
Main Authors: Mingzhu Liu, Kai Yan, Shan Yu, Fuyao Tan, Wenkang Hu, Ziru Dai, Huaimao Tie, Xuefeng Zeng
Format: Article
Language:English
Published: Elsevier 2024-12-01
Series:Food Chemistry: X
Subjects:
Rosa roxburghii pomace
Dietary fiber
Fermented
In vitro digestion
Gut microbiota
Online Access:http://www.sciencedirect.com/science/article/pii/S2590157524009027
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http://www.sciencedirect.com/science/article/pii/S2590157524009027

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