Treatments with Xylanase at High (90 %) and Low (40 %) Water Content Have Different Impacts on Physicochemical Properties of Wheat Bran

Food and Bioprocess Technology

Volumn 6, Issue 11, 2013, Pages 3102-3112

  Santala, Outi K ^a   Nordlund, Emilia A ^a   Poutanen, Kaisa S ^a  

^a VTT TECHNICAL RESEARCH CENTRE OF FINLAND   (Finland)

Author keywords

Enzyme; Modification; Water content; Wheat bran; Xylanase

Indexed keywords

ENZYMES; PARTICLE SIZE; PHYSICOCHEMICAL PROPERTIES; PROTEINS; SOLUBILITY; WATER CONTENT;

MECHANICAL DEGRADATION; MECHANICAL ENERGIES; MODIFICATION; PROTEIN AGGREGATION; WATER HOLDING CAPACITY; WHEAT BRAN; XYLANASE TREATMENT; XYLANASES;

EXTRACTION;

TRITICUM AESTIVUM;

EID: 84884904110     PISSN: 19355130     EISSN: 19355149     Source Type: Journal    
DOI: 10.1007/s11947-012-0967-6     Document Type: Article

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