Influence of Particle Size Reduction on Structural and Mechanical Properties of Extruded Rye Bran

Food and Bioprocess Technology

Volumn 7, Issue 7, 2014, Pages 2121-2133

  Alam, Syed Ariful ^a,b   Järvinen, Jenni ^a   Kirjoranta, Satu ^b   Jouppila, Kirsi ^b   Poutanen, Kaisa ^a   Sozer, Nesli ^a  

^a VTT TECHNICAL RESEARCH CENTRE OF FINLAND   (Finland)

^b UNIVERSITY OF HELSINKI   (Finland)

Author keywords

Crispiness; Dietary fibre; Extrusion; Micronisation of particle; Microstructure; Texture; X ray microtomography

Indexed keywords

FIBERS; MECHANICAL PROPERTIES; MICROSTRUCTURE; PARTICLE SIZE; STARCH; TEXTURES;

AVERAGE PARTICLE SIZE; CO-ROTATING TWIN SCREW EXTRUDERS; CRISPINESS; DIETARY FIBRE; MICRONISATION; PARTICLE SIZE REDUCTION; STRUCTURAL AND MECHANICAL PROPERTIES; X RAY MICROTOMOGRAPHY;

EXTRUSION;

SECALE CEREALE;

EID: 84901665965     PISSN: 19355130     EISSN: 19355149     Source Type: Journal    
DOI: 10.1007/s11947-013-1225-2     Document Type: Article

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