Impact of cell wall-degrading enzymes on water-holding capacity and solubility of dietary fibre in rye and wheat bran

Journal of the Science of Food and Agriculture

Volumn 93, Issue 4, 2013, Pages 882-889

  Petersson, Karin ^a   Nordlund, Emilia ^b   Tornberg, Eva ^a   Eliasson, Ann Charlotte ^a   Buchert, Johanna ^b  

^a LUND UNIVERSITY   (Sweden)

^b VTT TECHNICAL RESEARCH CENTRE OF FINLAND   (Finland)

Author keywords

Enzymatic hydrolysis; Physicochemical properties; Rye bran; Wheat bran

Indexed keywords

ENZYME; VEGETABLE PROTEIN; WATER;

ARTICLE; BACILLUS SUBTILIS; CELL WALL; DIET; DIETARY FIBER; ENZYMOLOGY; HUMAN; METABOLISM; PARTICLE SIZE; PLANT SEED; RYE; SOLUBILITY; VISCOSITY; WHEAT;

BACILLUS SUBTILIS; CELL WALL; DIET; DIETARY FIBER; ENZYMES; HUMANS; PARTICLE SIZE; PLANT PROTEINS; SECALE CEREALE; SEEDS; SOLUBILITY; TRITICUM; VISCOSITY; WATER;

BACILLUS SUBTILIS; SECALE CEREALE; TRITICUM AESTIVUM;

EID: 84874022465     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.5816     Document Type: Article

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