Pentosan extraction from rye bran on pilot scale for application ingluten-free products

Food Hydrocolloids

Volumn 35, Issue , 2014, Pages 606-612

  Mansberger, Alexander ^a   D'Amico, Stefano ^a   Novalin, Senad ^a   Schmidt, Julia ^a   Tömösközi, Sandor ^b   Berghofer, Emmerich ^a   Schoenlechner, Regine ^a  

^a UNIVERSITY OF NATURAL RESOURCES AND LIFE SCIENCES   (Austria)

^b BUDAPEST UNIVERSITY OF TECHNOLOGY AND ECONOMICS   (Hungary)

Author keywords

Arabinoxylan; Bread making; Gluten proteins; Pentosan isolate; Rye bran

Indexed keywords

ALKALINITY; FOOD PRODUCTS; PROTEINS;

ALKALINE CONDITIONS; ARABINOXYLANS; BREAD MAKING; FUTURE APPLICATIONS; GLUTEN PROTEIN; GLUTEN-FREE BREAD; PENTOSAN ISOLATE; PILOT SCALE; RYE BRAN; THICKENING AGENTS;

EXTRACTION;

SECALE CEREALE;

EID: 84886239980     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2013.08.010     Document Type: Article

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