Hydrothermal grain pre-processing and ultra-fine milling for the production of durum wheat flour fractions with high nutritional value

This work describes a process for producing durum wheat flour fractions with high potential nutritional value using grain pre-milling hydrothermal treatment and ultra-fine grinding (micronization), coupled with air classification. The difference of bioactive value of the flour fractions in relation...

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Veröffentlicht in:	Food science and technology international = Ciencia y tecnologia de los alimentos internacional. - 1998. - 24(2018), 3 vom: 01. Apr., Seite 242-250
1. Verfasser:	Ciccoritti, Roberto (VerfasserIn)
Weitere Verfasser:	Terracciano, Giovanna, Cammerata, Alessandro, Sgrulletta, Daniela, Del Frate, Viviana, Gazza, Laura, Nocente, Francesca
Format:	Online-Aufsatz
Sprache:	English
Veröffentlicht:	2018
Zugriff auf das übergeordnete Werk:	Food science and technology international = Ciencia y tecnologia de los alimentos internacional
Schlagworte:	Comparative Study Journal Article Bioactive compounds cereal processing dietary fibre thermal processing Antioxidants Dietary Fiber Phenols Resorcinols mehr... Xylans arabinoxylan 9040-27-1