Properties of Cereal Brans: A Review

被引：30
|
作者：
Chinma, Chiemela Enyinnaya [1 ]
Ramakrishnan, Yogeshini [1 ]
Ilowefah, Muna [1 ]
Hanis-Syazwani, Mat [1 ]
Muhammad, Kharidah [1 ]
机构：
[1] Univ Putra Malaysia, BERNAS Res Lab, Fac Food Sci & Technol, Serdang 43400, Selangor, Malaysia
来源：
CEREAL CHEMISTRY | 2015年 / 92卷 / 01期
关键词：
DIETARY FIBER ADDITION; AMINO-ACID-COMPOSITION; WHEAT BRAN; ANTIOXIDANT ACTIVITY; PARTICLE-SIZE; BY-PRODUCTS; RICE BRAN; SOURDOUGH FERMENTATION; WHOLE-WHEAT; BLACK RICE;
D O I：
10.1094/CCHEM-10-13-0221-RW
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
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.
引用
收藏
页码：1 / 7
页数：7
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