Properties of cereal brans: a review
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 o...
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| Format: | Article |
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AACC International
2015
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| _version_ | 1796972636222259200 |
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| author | Chinma, Chiemela Enyinnaya Ramakrishnan, Yogeshini Ilowefah, Muna Mat Gani, Hanis Syazwani Syed Muhammad, Sharifah Kharidah |
| author_facet | Chinma, Chiemela Enyinnaya Ramakrishnan, Yogeshini Ilowefah, Muna Mat Gani, Hanis Syazwani Syed Muhammad, Sharifah Kharidah |
| author_sort | Chinma, Chiemela Enyinnaya |
| collection | UPM |
| description | 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. |
| first_indexed | 2024-03-06T08:31:14Z |
| format | Article |
| id | upm.eprints-35086 |
| institution | Universiti Putra Malaysia |
| last_indexed | 2024-03-06T08:31:14Z |
| publishDate | 2015 |
| publisher | AACC International |
| record_format | dspace |
| spelling | upm.eprints-350862015-12-30T04:09:05Z http://psasir.upm.edu.my/id/eprint/35086/ Properties of cereal brans: a review Chinma, Chiemela Enyinnaya Ramakrishnan, Yogeshini Ilowefah, Muna Mat Gani, Hanis Syazwani Syed Muhammad, Sharifah Kharidah 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. AACC International 2015 Article PeerReviewed Chinma, Chiemela Enyinnaya and Ramakrishnan, Yogeshini and Ilowefah, Muna and Mat Gani, Hanis Syazwani and Syed Muhammad, Sharifah Kharidah (2015) Properties of cereal brans: a review. Cereal Chemistry, 92 (1). pp. 1-7. ISSN 0009-0352; ESSN: 1943-3638 http://cerealchemistry.aaccnet.org/doi/abs/10.1094/CCHEM-10-13-0221-RW?journalCode=cchem 10.1094/CCHEM-10-13-0221-RW |
| spellingShingle | Chinma, Chiemela Enyinnaya Ramakrishnan, Yogeshini Ilowefah, Muna Mat Gani, Hanis Syazwani Syed Muhammad, Sharifah Kharidah Properties of cereal brans: a review |
| title | Properties of cereal brans: a review |
| title_full | Properties of cereal brans: a review |
| title_fullStr | Properties of cereal brans: a review |
| title_full_unstemmed | Properties of cereal brans: a review |
| title_short | Properties of cereal brans: a review |
| title_sort | properties of cereal brans a review |
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