Citation
Kapreliants L., . and Zhurlova O., . Technology of wheat and rye bran biotransformation into functional ingredients. pp. 1975-1979. ISSN 2231-7546
Abstract
Such by-products of grain processing as bran middling and germ much better satisfy requirements for being functional products than flour. New biotechnological approaches are proposed for the secondary processing of the by-products into new food products and ingredients such as additives and enriched functional foods concentrates: the carbohydrateprotein the dietary fiber the biologically active substances (BAS) the polyphenols and the xylooligosaccharides (XOS). It is proposed in the article is to show the developed complex biotechnology of biotransformation of wheat and rye bran by hydrolases enzymes into functional ingredients with antioxidant and prebiotic activities.
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Abstract
Such by-products of grain processing as bran middling and germ much better satisfy requirements for being functional products than flour. New biotechnological approaches are proposed for the secondary processing of the by-products into new food products and ingredients such as additives and enriched functional foods concentrates: the carbohydrateprotein the dietary fiber the biologically active substances (BAS) the polyphenols and the xylooligosaccharides (XOS). It is proposed in the article is to show the developed complex biotechnology of biotransformation of wheat and rye bran by hydrolases enzymes into functional ingredients with antioxidant and prebiotic activities.
Additional Metadata
| Item Type: | Article |
|---|---|
| AGROVOC Term: | Wheats |
| AGROVOC Term: | Bran |
| AGROVOC Term: | Additives |
| AGROVOC Term: | Antioxidants |
| AGROVOC Term: | Byproducts |
| AGROVOC Term: | Enzymes |
| AGROVOC Term: | Fibres |
| AGROVOC Term: | Flours |
| AGROVOC Term: | Food products |
| AGROVOC Term: | Functional foods |
| Depositing User: | Ms. Suzila Mohamad Kasim |
| Last Modified: | 24 Apr 2025 06:28 |
| URI: | http://webagris.upm.edu.my/id/eprint/23835 |
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