Potential of dry fractionation of wheat bran for the development of food ingredients, part I: Influence of ultra-fine grinding

@inproceedings{Hemery2011PotentialOD,
  title={Potential of dry fractionation of wheat bran for the development of food ingredients, part I: Influence of ultra-fine grinding},
  author={Youna Hemery and Marc Chaurand and Ulla R M Holopainen and Anna-Maija Lampi and Pekka Lehtinen and Vieno Piironen and Abdelkrim Sadoudi and Xavier Rouau},
  year={2011}
}
Abstract Wheat bran is an undervalued by-product of white flour and has great nutritional potential due to its high content in fibres and bioactive compounds. Micronized bran could be used as a food ingredient to improve the nutritional potential of cereal products, or be used as a starting material for other processes (bioactive compound extraction or bran fractionation). The aim of this work was to find a way to efficiently decrease the particle size of bran. The influence of the grinding… CONTINUE READING

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