Premilling pearling for producing wheat fractions with distinct digestibility and fermentability
Author:
Affiliation:
1. Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe) KU Leuven Leuven Belgium
2. Translational Research Center for Gastrointestinal Disorders (TARGID) KU Leuven Leuven Belgium
Publisher
Wiley
Subject
Organic Chemistry,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1002/cche.10419
Reference71 articles.
1. To pool or not to pool? Impact of the use of individual and pooled fecal samples for in vitro fermentation studies
2. In vitro digestibility and colonic fermentability of aleurone isolated from wheat bran
3. Effect of wheat bran ball-milling on fragmentation and marker extractability of the aleurone layer
4. Micronized fibres affect in vitro fermentation under normal buffered and osmotic stress conditions using porcine inocula
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1. Distribution of cereal phytochemicals and micronutrients in whole grains: A review of nutraceutical, industrial, and agricultural implications;Cereal Chemistry;2024-05-17
2. Effects of pearling on proximate composition, dough rheology, bread-making quality and health-promoting components of elite wheat cultivars;LWT;2024-04
3. Wheat bran layers: composition, structure, fractionation, and potential uses in foods;Critical Reviews in Food Science and Nutrition;2023-02-02
4. Premilling pearling for producing wheat fractions with distinct digestibility and fermentability;Cereal Chemistry;2021-03-18
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