Biochemical and Techno-Functional Properties of Protein- and Fibre-Rich Hybrid Ingredients Produced by Dry Fractionation from Rice Bran

Food and Bioprocess Technology

Volumn 12, Issue 9, 2019, Pages 1487-1499

  Silventoinen, Pia ^a   Rommi, Katariina ^a   Holopainen Mantila, Ulla ^a   Poutanen, Kaisa ^a   Nordlund, Emilia ^a  

^a VTT TECHNICAL RESEARCH CENTRE OF FINLAND   (Finland)

Author keywords

Air classification; Dry milling; Functional properties; Protein; Rice bran; Supercritical carbon dioxide extraction

Indexed keywords

CARBON DIOXIDE; FOOD PRODUCTS; MILLING (MACHINING); SOLS; SUPERCRITICAL FLUID EXTRACTION;

AIR CLASSIFICATIONS; DRY MILLING; FUNCTIONAL PROPERTIES; RICE BRANS; SUPERCRITICAL CARBON DIOXIDE EXTRACTION;

PROTEINS;

EID: 85068750371     PISSN: 19355130     EISSN: 19355149     Source Type: Journal    
DOI: 10.1007/s11947-019-02307-w     Document Type: Article

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