Ultrasound pre-treatment of wheat bran to improve arabinoxylan extraction
With increasing amounts of food waste and diet related diseases, the need to utilize our by-products of food for its health benefits and to limit the food waste has never been more prevalent. Wheat bran is a by-product from the wheat flour industry and contains a lot of dietary fibres which has a be...
| Autor principal: | |
|---|---|
| Formato: | Second cycle, A2E |
| Lenguaje: | sueco Inglés |
| Publicado: |
2022
|
| Materias: | |
| Acceso en línea: | https://stud.epsilon.slu.se/17589/ |
Ejemplares similares: Ultrasound pre-treatment of wheat bran to improve arabinoxylan extraction
- Pulsed electric field treatment of wheat bran to improve arabinoxylan extraction
- Biopreservation effects with Wickerhamomyces anomalus after 2 months moist airtight storage of sorghum
- Optimization of the de-starching step in fractionation of wheat bran
- Quality of fermented dairy products beyond best before date
- Lactose-free milk
- The effect of durum wheat bran particle size on the quality of bran enriched pasta