Single-pass, double-pass and acid twin-screw extrusion-cooking impact physicochemical and nutrition-related properties of wheat bran
Chiara Roye, Hélène Chanvrier, Muriel Henrion, Karlien De Roeck, Yamina De Bondt, Inge Liberloo, Roberto King, Christophe M. Courtin
Topics & Concepts
ExtrusionBranArabinoxylanFood scienceExtrusion cookingChemistryFerulic acidHydrolysisCitric acidBiochemistryMaterials scienceRaw materialOrganic chemistryStarchComposite materialFood composition and propertiesPhytase and its ApplicationsProteins in Food Systems