Effect of bioprocessing and particle size on the nutritional properties of wheat bran fractions

Innovative Food Science and Emerging Technologies

Volumn 25, Issue C, 2014, Pages 19-27

  Coda, Rossana ^a   Rizzello, Carlo Giuseppe ^b   Curiel, José Antonio ^b   Poutanen, Kaisa ^a,c   Katina, Kati ^a  

^a VTT TECHNICAL RESEARCH CENTRE OF FINLAND   (Finland)

^b UNIVERSITY OF BARI   (Italy)

^c UNIVERSITY OF EASTERN FINLAND   (Finland)

Author keywords

Antioxidant; Bioprocessing; Bran; Fermentation; Fiber; Lactic acid bacteria; Micronization; Yeast

Indexed keywords

AMINO ACIDS; ANTIOXIDANTS; ENZYMES; FERMENTATION; FIBERS; LACTIC ACID; PROTEINS; YEAST;

BIOPROCESSING; BRAN; DIFFERENT PARTICLE SIZES; LACTIC ACID BACTERIA; MICROBIAL FERMENTATION; MICRONIZATIONS; NUTRITIONAL PROPERTIES; NUTRITIONAL QUALITIES;

PARTICLE SIZE;

KAZACHSTANIA; LACTOBACILLUS BREVIS; TRITICUM AESTIVUM;

EID: 84927798646     PISSN: 14668564     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ifset.2013.11.012     Document Type: Article

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