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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Detalles Bibliográficos
Autores principales: Rico, Daniel, Villaverde, Adriana, Martinez-Villaluenga, Cristina, Gutierrez, Angel L., Caballero, Pedro Antonio, Ronda, Felicidad, Peñas, Elena, Frias, Juana, Martin Diana, Ana Belen
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7353647/
https://www.ncbi.nlm.nih.gov/pubmed/32545426
http://dx.doi.org/10.3390/foods9060781

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7353647/
https://www.ncbi.nlm.nih.gov/pubmed/32545426
http://dx.doi.org/10.3390/foods9060781

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