Wheat bran-based biorefinery 1: Composition of wheat bran and strategies of functionalization
- Author
- PRÜCKLER, Michael1 2 ; SIEBENHANDL-EHN, Susanne1 2 ; APPRICH, Silvia1 2 ; HÖLTINGER, Stefan3 ; HAAS, Cornelia3 ; SCHMID, Erwin3 ; KNEIFEL, Wolfgang1 2
[1] University of Natural Resources and Life Sciences, Department of Food Science and Technology, Muthgasse 18, 1190 Vienna, Austria
[2] Christian Doppler Laboratory for Innovative Bran Biorefinery, Austria
[3] University of Natural Resources and Life Sciences, Department of Economics and Social Sciences, Feistmantelstrasse 4, 1180 Vienna, Austria - Source
Lebensmittel - Wissenschaft + Technologie. = Food science + technologyScience + technologie alimentaire. 2014, Vol 56, Num 2, pp 211-221, 11 p ; ref : 1 p.3/4
- CODEN
- LBWTAP
- ISSN
- 0023-6438
- Scientific domain
- Food science technology
- Publisher
- Elsevier, Kidlington
- Publication country
- United Kingdom
- Document type
- Article
- Language
- English
- Author keyword
- Enzymatic treatment Functional properties Health benefits Thermal treatment Wheat bran
- Keyword (fr)
- Bioraffinerie Fonctionnalisation Propriété Santé Son céréale Traitement enzymatique Traitement thermique Produit céréalier
- Keyword (en)
- Biorefinery Functionalization Properties Health Cereal bran Enzymatic treatment Heat treatment Cereal product
- Keyword (es)
- Biorefinería Funciónalización Propiedad Salud Salvado cereal Tratamiento enzimático Tratamiento térmico Producto de cereal
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 28327762
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1016/j.lwt.2013.12.004 
https://dx.doi.org/10.1016/j.lwt.2013.12.004
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