$Potential of dry fractionation of wheat bran for the development of food ingredients, part II: Electrostatic separation of particles$

Potential of dry fractionation of wheat bran for the development of food ingredients, part II: Electrostatic separation of particles

Wheat bran is a composite material made of several layers, such as pericarp, testa and aleurone. It could be fractionated into purified fractions, which might either be used as food ingredients, or serve as a starting material for extraction of bioactive compounds. The aim of this work was to evalua...

Ausführliche Beschreibung

Gespeichert in:

Bibliographische Detailangaben
Veröffentlicht in:	Journal of cereal science 2011-01, Vol.53 (1), p.9-18
Hauptverfasser:	Hemery, Youna, Holopainen, Ulla, Lampi, Anna-Maija, Lehtinen, Pekka, Nurmi, Tanja, Piironen, Vieno, Edelmann, Minnamari, Rouau, Xavier
Format:	Artikel
Sprache:	eng
Schlagworte:	Aleurone Biological and medical sciences Bran Cereal and baking product industries Electrostatic separation Ferulic acid Fibre Folates Food engineering Food industries Fractionation Fundamental and applied biological sciences. Psychology Ingredient Life Sciences Micronization Particles Phenolics Sterols Wheat
Online-Zugang:	Volltext
Tags:	Tag hinzufügen Keine Tags, Fügen Sie den ersten Tag hinzu!

Schreiben Sie den ersten Kommentar!