Impact of Enzymatic and Microbial Bioprocessing on Protein Modification and Nutritional Properties of Wheat Bran-Reference-Cited by-同舟云学术

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Impact of Enzymatic and Microbial Bioprocessing on Protein Modification and Nutritional Properties of Wheat Bran

Published:2015-09-24 Issue:39 Volume:63 Page:8685-8693
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Arte Elisa¹,Rizzello Carlo G.²,Verni Michela²,Nordlund Emilia³,Katina Kati¹,Coda Rossana¹

Affiliation:

1. Department of Food and Environmental Sciences, University of Helsinki, P.O. Box 27, FI−00014 Helsinki, Finland

2. Dipartimento di Scienze del Suolo, della Pianta e degli Alimenti, University of Bari, Via G. Amendola 165/a, Bari 70126, Italy

3. VTT Technical Research Centre of Finland, P.O. Box 1000, FI-02044 VTT Espoo, Finland

Funder

Seventh Framework Programme

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.5b03495

Reference35 articles.

1. Wheat bran-based biorefinery 1: Composition of wheat bran and strategies of functionalization

2. Wheat bran-based biorefinery 2: Valorization of products

3. How can technology help to deliver more of grain in cereal foods for a healthy diet?

4. Improving the nutritional value of wheat bran by a white-rot fungus

5. Individual Contribution of Grain Outer Layers and Their Cell Wall Structure to the Mechanical Properties of Wheat Bran

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4. Formulation of new sourdough bread prototypes fortified with non-compliant chickpea and pea residues;Frontiers in Nutrition;2024-06-06

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