Effect of ultrafine grinding on hydration and antioxidant properties of wheat bran dietary fiber

Food Research International

Volumn 43, Issue 4, 2010, Pages 943-948

  Zhu, KeXue ^a   Huang, Sheng ^a   Peng, Wei ^a   Qian, HaiFeng ^a   Zhou, HuiMing ^a  

^a JIANGNAN UNIVERSITY   (China)

Author keywords

Antioxidant properties; Dietary fiber; Hydration properties; Submicron; Ultrafine grinding

Indexed keywords

ANTIOXIDANT ACTIVITIES; ANTIOXIDANT PROPERTIES; BEFORE AND AFTER; CHELATING ACTIVITY; DIETARY FIBERS; FERROUS ION; FIBER COMPONENTS; HYDRATION PROPERTIES; POSITIVE CORRELATIONS; RADICAL SCAVENGING ACTIVITY; REDUCING POWER; SOLUBLE FRACTION; SUBMICRON; SUBMICRON SCALE; SWELLING CAPACITIES; TOTAL PHENOLIC CONTENT; ULTRA-FINE GRINDING; WATER HOLDING CAPACITY; WATER RETENTION CAPACITY; WHEAT BRAN;

CHELATION; FIBERS; HYDRATION; PHENOLS;

GRINDING (MACHINING);

TRITICUM AESTIVUM;

EID: 77953134250     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2010.01.005     Document Type: Article

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