Potential of dry fractionation of wheat bran for the development of food ingredients, part I: Influence of ultra-fine grinding

Youna Hemery, Marc Chaurand, Ulla Holopainen, Anna-Maija Lampi, Pekka Lehtinen, Vieno Piironen, Abdelkrim Sadoudi, Xavier Rouau

Research output: Contribution to journalArticleScientificpeer-review

63 Citations (Scopus)
Original languageEnglish
Pages (from-to)1-8
Number of pages8
JournalJournal of Cereal Science
Volume53
Issue number1
DOIs
Publication statusPublished - Jan 2011
MoE publication typeA1 Journal article-refereed

Keywords

  • Aleurone
  • Bran
  • Cryogenic
  • Electrostatic separation
  • Ferulic acid
  • Fibre
  • Folates
  • Fractionation
  • Ingredient
  • Micronization
  • Microstructure
  • Particle
  • Particles
  • Phenolics
  • Sterols
  • Ultrafine grinding
  • Wheat

Cite this

Hemery, Youna ; Chaurand, Marc ; Holopainen, Ulla ; Lampi, Anna-Maija ; Lehtinen, Pekka ; Piironen, Vieno ; Sadoudi, Abdelkrim ; Rouau, Xavier. / Potential of dry fractionation of wheat bran for the development of food ingredients, part I: Influence of ultra-fine grinding. In: Journal of Cereal Science. 2011 ; Vol. 53, No. 1. pp. 1-8.
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Potential of dry fractionation of wheat bran for the development of food ingredients, part I: Influence of ultra-fine grinding. / Hemery, Youna; Chaurand, Marc; Holopainen, Ulla; Lampi, Anna-Maija; Lehtinen, Pekka; Piironen, Vieno; Sadoudi, Abdelkrim; Rouau, Xavier.

In: Journal of Cereal Science, Vol. 53, No. 1, 01.2011, p. 1-8.

Research output: Contribution to journalArticleScientificpeer-review

TY - JOUR

T1 - Potential of dry fractionation of wheat bran for the development of food ingredients, part I: Influence of ultra-fine grinding

AU - Hemery, Youna

AU - Chaurand, Marc

AU - Holopainen, Ulla

AU - Lampi, Anna-Maija

AU - Lehtinen, Pekka

AU - Piironen, Vieno

AU - Sadoudi, Abdelkrim

AU - Rouau, Xavier

PY - 2011/1

Y1 - 2011/1

KW - Aleurone

KW - Bran

KW - Cryogenic

KW - Electrostatic separation

KW - Ferulic acid

KW - Fibre

KW - Folates

KW - Fractionation

KW - Ingredient

KW - Micronization

KW - Microstructure

KW - Particle

KW - Particles

KW - Phenolics

KW - Sterols

KW - Ultrafine grinding

KW - Wheat

U2 - 10.1016/j.jcs.2010.09.005

DO - 10.1016/j.jcs.2010.09.005

M3 - Article

VL - 53

SP - 1

EP - 8

JO - Journal of Cereal Science

JF - Journal of Cereal Science

SN - 0733-5210

IS - 1

ER -