Cereal Bran Fractionation: Processing Techniques for the Recovery of Functional Components and their Applications to the Food Industry-Reference-Cited by-同舟云学术

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Cereal Bran Fractionation: Processing Techniques for the Recovery of Functional Components and their Applications to the Food Industry

Published:2012-04-09 Issue:1 Volume:4 Page:61-77
ISSN:1876-1429
Container-title:Recent Patents on Food, Nutrition & Agriculture
language:en
Short-container-title:FNA

Author:

Soukoulis Christos,Aprea Eugenio

Publisher

Bentham Science Publishers Ltd.

Subject

Agronomy and Crop Science,Food Science

Cited by 16 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Fractionation and physicochemical characterization of dietary fiber of kenaf (Hibiscus cannabinus L.) seed;Journal of the Science of Food and Agriculture;2023-12-22

2. Ultrasound-assisted Modification of Enzymatic and Antioxidant Activities, Functional and Rheological Properties of Oat and Barley Bran;Food and Bioprocess Technology;2023-03-28

3. Wheat bran layers: composition, structure, fractionation, and potential uses in foods;Critical Reviews in Food Science and Nutrition;2023-02-02

4. Health Benefits of High Protein and Dietary Fiber Dry-Fractioned Brewery Spent Grain Fines;ACS Food Science & Technology;2022-12-02

5. Value-added product development from food scraps;Innovations in Fermentation and Phytopharmaceutical Technologies;2022

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