REVIEW: Properties of Cereal Brans: A Review

Autor:	Mat Gani Hanis-Syazwani, Muna Ilowefah, Chiemela Enyinnaya Chinma, Kharidah Muhammad, Yogeshini Ramakrishnan
Rok vydání:	2015
Předmět:	business.industry Chemistry digestive oral and skin physiology Organic Chemistry food and beverages Food systems Food science Health benefits business Food Science Biotechnology
Zdroj:	Cereal Chemistry Journal. 92:1-7
ISSN:	0009-0352
DOI:	10.1094/cchem-10-13-0221-rw
Popis:	Cereal brans are functional ingredients with high nutritive value and enormous health properties. Cereal brans have not been fully utilized in food systems despite their health benefits. This review presents an overview on the physical, chemical, microbiological, functional, and sensory properties of cereal brans for possible comparisons and selection to enhance the utilization of this underutilized milling fraction.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::84a8f9c448914712632dc4c70478196b https://doi.org/10.1094/cchem-10-13-0221-rw Zobrazit plný text záznamu Plný text