Wheat Aleurone: Separation, Composition, Health Aspects, and Potential Food Use

Critical Reviews in Food Science and Nutrition

Volumn 52, Issue 6, 2012, Pages 553-568

  Brouns, Fred ^a   Hemery, Youna ^b   Price, Ruth ^c   Anson, Nuria Mateo ^a  

^a MAASTRICHT UNIVERSITY   (Netherlands)

^b UMR IATE   (France)

^c UNIVERSITY OF ULSTER   (United Kingdom)

Author keywords

dietary fiber; ferulic acid; grain bioactives; gut health; lignans; wheat aleurone

Indexed keywords

BIOACTIVES; DIETARY FIBERS; FERULIC ACIDS; LIGNANS; WHEAT ALEURONE;

CHEMICAL INDUSTRY; DISEASES; FIBERS; HEALTH; PHENOLS; PHYSIOLOGY; TRACE ELEMENTS;

THERMAL PROCESSING (FOODS);

TRITICUM AESTIVUM;

FOOD ADDITIVE; TRACE ELEMENT;

CHEMISTRY; DIETARY FIBER; FOOD HANDLING; HUMAN; REVIEW; WHEAT;

DIETARY FIBER; FOOD ADDITIVES; FOOD HANDLING; HUMANS; MICRONUTRIENTS; TRITICUM;

EID: 84862078426     PISSN: 10408398     EISSN: 15497852     Source Type: Journal    
DOI: 10.1080/10408398.2011.589540     Document Type: Review

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