Influence of particle size on bioprocess induced changes on technological functionality of wheat bran

Food Microbiology

Volumn 37, Issue , 2014, Pages 69-77

  Coda, Rossana ^a,b   Kärki, Ilona ^a   Nordlund, Emilia ^b   Heiniö, Raija Liisa ^b   Poutanen, Kaisa ^b,c   Katina, Kati ^b  

^a VTT TECHNICAL RESEARCH CENTRE OF FINLAND   (Finland)

^b UNIVERSITY OF BARI   (Italy)

^c UNIVERSITY OF EASTERN FINLAND   (Finland)

Author keywords

Bioprocessing; Bran; Bread; Enzymes; Fermentation; Lactic acid bacteria; Micronization; Yeast

Indexed keywords

BACTERIA (MICROORGANISMS); KAZACHSTANIA; LACTOBACILLUS BREVIS; TRITICUM AESTIVUM;

ENZYME;

ARTICLE; BIOPROCESSING; BRAN; BREAD; CHEMISTRY; COOKING; DIETARY FIBER; FERMENTATION; HUMAN; LACTIC ACID BACTERIUM; LACTOBACILLUS BREVIS; METABOLISM; MICROBIOLOGY; MICRONIZATION; PARTICLE SIZE; SACCHAROMYCETALES; TASTE; WHEAT; YEAST;

BIOPROCESSING; BRAN; BREAD; ENZYMES; FERMENTATION; LACTIC ACID BACTERIA; MICRONIZATION; YEAST;

BREAD; COOKING; DIETARY FIBER; FERMENTATION; HUMANS; LACTOBACILLUS BREVIS; PARTICLE SIZE; SACCHAROMYCETALES; TASTE; TRITICUM;

EID: 84887990476     PISSN: 07400020     EISSN: 10959998     Source Type: Journal    
DOI: 10.1016/j.fm.2013.05.011     Document Type: Article

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