Application of Autoclave Treatment for Development of a Natural Wheat Bran Antioxidant Ingredient

The study evaluated the effect of autoclaving as a hydrothermal treatment on the quality and bioactivity of wheat bran (WB) with the objective of producing a natural ingredient with enhanced healthy properties. Nutritional, antioxidant, techno-functional and sensorial parameters were studied, and te...

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Principais autores:	Daniel Rico, Adriana Villaverde, Cristina Martinez-Villaluenga, Angel L. Gutierrez, Pedro Antonio Caballero, Felicidad Ronda, Elena Peñas, Juana Frias, Ana Belen Martin Diana
פורמט:	Artigo
שפה:	Inglês
יצא לאור:	MDPI AG 2020-06-01
סדרה:	Foods
נושאים:	wheat bran autoclave antioxidant properties phenolic compounds techno-functional properties ferulic acid
גישה מקוונת:	https://www.mdpi.com/2304-8158/9/6/781
תגים:	הוספת תג אין תגיות, היה/י הראשונ/ה לתייג את הרשומה!