Development of New Dry Fractionation Processes of Wheat Grain to Address Consumers’ Demand for Healthy Foods and Ingredients
| Autor: | Valerie Lullien-Pellerin, Youna Hemery, Joel Abecassis, Xavier Rouau, Cecile Barron, Marie-Francoise Samson, Marc Chaurand |
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| Přispěvatelé: | Ingénierie des Agro-polymères et Technologies Émergentes (UMR IATE), Institut national d’études supérieures agronomiques de Montpellier (Montpellier SupAgro), Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Centre de Coopération Internationale en Recherche Agronomique pour le Développement (Cirad)-Centre international d'études supérieures en sciences agronomiques (Montpellier SupAgro)-Université Montpellier 2 - Sciences et Techniques (UM2)-Université de Montpellier (UM)-Institut National de la Recherche Agronomique (INRA) |
| Rok vydání: | 2008 |
| Předmět: |
2. Zero hunger
0106 biological sciences Wheat grain FOOD TECHNOLOGY Materials science business.industry FRACTIONATION food and beverages Food technology 04 agricultural and veterinary sciences Fractionation 040401 food science 01 natural sciences Biotechnology 0404 agricultural biotechnology Food processing Food science [SDV.BBM.BC]Life Sciences [q-bio]/Biochemistry Molecular Biology/Biochemistry [q-bio.BM] business METHODOLOGIE 010606 plant biology & botany |
| Zdroj: | Cereal Chemistry Cereal Chemistry, American Association of Cereal Chemists, 2008, 85 (5), pp.101-104 1. Cereals & Europe Spring Meeting, Consumer driven cereal innovation: where science meets industry 1. Cereals & Europe Spring Meeting, Consumer driven cereal innovation: where science meets industry, May 2007, Montpellier, France HAL |
| ISSN: | 0009-0352 |
| DOI: | 10.1016/b978-1-891127-61-8.50025-x |
| Popis: | Correspondance: barron@supagro.inra.fr; International audience; A strategy for the development of a novel technology of wheat grain dry fractionation for the production of healthier foods is described. It includes the development of grain tissue marker methodology, the determination of local mechanical and compositional properties, the development of innovative processes and their adaptation from the feedback of end-users |
| Databáze: | OpenAIRE |
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