Wheat bran-based biorefinery 1: Composition of wheat bran and strategies of functionalization

LWT

Volumn 56, Issue 2, 2014, Pages 211-221

  Prückler, Michael ^a,b   Siebenhandl Ehn, Susanne ^a,b   Apprich, Silvia ^a,b   Höltinger, Stefan ^a   Haas, Cornelia ^a   Schmid, Erwin ^a   Kneifel, Wolfgang ^a,b  

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

^b INSTITUTE FOR MICROELECTRONICS   (Austria)

Author keywords

Enzymatic treatment; Functional properties; Health benefits; Thermal treatment; Wheat bran

Indexed keywords

HEALTH;

BIOREFINERIES; CEREALS PRODUCTION; ENZYMATIC TREATMENTS; FOOD SYSTEM; FUNCTIONAL PROPERTIES; FUNCTIONALIZATIONS; HEALTH BENEFITS; MILLING PROCESS; WHEAT BRAN; WHEAT GERM;

MILLING (MACHINING);

TRITICUM AESTIVUM; ZEA MAYS;

EID: 84892502651     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2013.12.004     Document Type: Review

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