Extrusion-Cooking Modifies Physicochemical and Nutrition-Related Properties of Wheat Bran

The potential of extrusion-cooking to change the physicochemical characteristics of wheat bran, increase its nutritional value and decrease its recalcitrance towards fermentation was investigated in this study. The conditions in a twin-screw extruder were varied by changing screw configuration, mois...

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Detalles Bibliográficos
Autores principales: Roye, Chiara, Henrion, Muriel, Chanvrier, Hélène, De Roeck, Karlien, De Bondt, Yamina, Liberloo, Inge, King, Roberto, Courtin, Christophe M.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7353595/
https://www.ncbi.nlm.nih.gov/pubmed/32512729
http://dx.doi.org/10.3390/foods9060738

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7353595/
https://www.ncbi.nlm.nih.gov/pubmed/32512729
http://dx.doi.org/10.3390/foods9060738

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