Extrusion-cooking affects oat bran physicochemical and nutrition-related properties and increases its β-glucan extractability
Chiara Roye, Eline Van Wayenbergh, Muriel Henrion, Yamina De Bondt, Hélène Chanvrier, Roberto King, Lisa Lamothe, Christophe M. Courtin
Topics & Concepts
Extrusion cookingFood scienceExtrusionBranChemistryDry matterWater contentGlucanFermentationFactorial experimentMoistureFatty acidBiochemistryRaw materialAgronomyOrganic chemistryMaterials scienceBiologyMathematicsStatisticsGeotechnical engineeringMetallurgyEngineeringStarchFood composition and propertiesMicrobial Metabolites in Food BiotechnologyProbiotics and Fermented Foods