Effects of solid-state yeast treatment on the antioxidant properties and protein and fiber compositions of common hard wheat bran

Journal of Agricultural and Food Chemistry

Volumn 55, Issue 25, 2007, Pages 10173-10182

  Moore, Jeffrey ^a   Cheng, Zhihong ^a   Hao, Junjie ^b   Guo, Gang ^c   Liu, Jian Guo ^b   Lin, Chunjian ^c   Yu, Liangli ^a  

^a UNIVERSITY OF MARYLAND   (United States)

^b Bldg 142   (United States)

^c Mennel Milling Company   (United States)

Author keywords

Antioxidant; Availability; Bran; Fiber; Phenolic; Protein; Solid state; Wheat; Yeast

Indexed keywords

ANTIOXIDANT;

ARTICLE; DIETARY FIBER; FERMENTATION; FOOD HANDLING; METABOLISM; METHODOLOGY; PROTEIN INTAKE; SACCHAROMYCES CEREVISIAE;

ANTIOXIDANTS; DIETARY FIBER; DIETARY PROTEINS; FERMENTATION; FOOD HANDLING; SACCHAROMYCES CEREVISIAE;

TRITICUM AESTIVUM;

EID: 38049027338     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf071590o     Document Type: Article

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