Dry-fractionation of wheat bran increases the bioaccessibility of phenolic acids in breads made from processed bran fractions

Youna M. Hemery; Nuria Mateo Anson; Rob Havenaar; Guido R. M. M. Haenen; Martijn W. J. Noort; Xavier Rouau

doi:10.1016/j.foodres.2010.04.013

Dry-fractionation of wheat bran increases the bioaccessibility of phenolic acids in breads made from processed bran fractions

Youna M. Hemery, Nuria Mateo Anson, Rob Havenaar, Guido R. M. M. Haenen, Martijn W. J. Noort, Xavier Rouau

CARIM School for Cardiovascular Diseases

Research output: Contribution to journal › Article › Academic › peer-review

Original language	English
Pages (from-to)	1429-1438
Journal	Food Research International
Volume	43
Issue number	5
DOIs	https://doi.org/10.1016/j.foodres.2010.04.013
Publication status	Published - Jun 2010

Keywords

Wheat
Bran
Aleurone
Ferulic acid
Sinapic acid
Para-coumaric acid
Bioaccessibility
Bread
In vitro digestion
Dry fractionation
Ultra-fine grinding
Electrostatic separation
Particle size

Access to Document

10.1016/j.foodres.2010.04.013

Cite this

Hemery, Y. M., Anson, N. M., Havenaar, R., Haenen, G. R. M. M., Noort, M. W. J., & Rouau, X. (2010). Dry-fractionation of wheat bran increases the bioaccessibility of phenolic acids in breads made from processed bran fractions. Food Research International, 43(5), 1429-1438. https://doi.org/10.1016/j.foodres.2010.04.013

@article{d91f6350bd5f483cb77cfe9d64786ed1,

title = "Dry-fractionation of wheat bran increases the bioaccessibility of phenolic acids in breads made from processed bran fractions",

keywords = "Wheat, Bran, Aleurone, Ferulic acid, Sinapic acid, Para-coumaric acid, Bioaccessibility, Bread, In vitro digestion, Dry fractionation, Ultra-fine grinding, Electrostatic separation, Particle size",

author = "Hemery, {Youna M.} and Anson, {Nuria Mateo} and Rob Havenaar and Haenen, {Guido R. M. M.} and Noort, {Martijn W. J.} and Xavier Rouau",

year = "2010",

month = jun,

doi = "10.1016/j.foodres.2010.04.013",

language = "English",

volume = "43",

pages = "1429--1438",

journal = "Food Research International",

issn = "0963-9969",

publisher = "Elsevier",

number = "5",

}

Dry-fractionation of wheat bran increases the bioaccessibility of phenolic acids in breads made from processed bran fractions. / Hemery, Youna M.; Anson, Nuria Mateo; Havenaar, Rob; Haenen, Guido R. M. M.; Noort, Martijn W. J.; Rouau, Xavier.

In: Food Research International, Vol. 43, No. 5, 06.2010, p. 1429-1438.

Research output: Contribution to journal › Article › Academic › peer-review

TY - JOUR

T1 - Dry-fractionation of wheat bran increases the bioaccessibility of phenolic acids in breads made from processed bran fractions

AU - Hemery, Youna M.

AU - Anson, Nuria Mateo

AU - Havenaar, Rob

AU - Haenen, Guido R. M. M.

AU - Noort, Martijn W. J.

AU - Rouau, Xavier

PY - 2010/6

Y1 - 2010/6

KW - Wheat

KW - Bran

KW - Aleurone

KW - Ferulic acid

KW - Sinapic acid

KW - Para-coumaric acid

KW - Bioaccessibility

KW - Bread

KW - In vitro digestion

KW - Dry fractionation

KW - Ultra-fine grinding

KW - Electrostatic separation

KW - Particle size

U2 - 10.1016/j.foodres.2010.04.013

DO - 10.1016/j.foodres.2010.04.013

M3 - Article

VL - 43

SP - 1429

EP - 1438

JO - Food Research International

JF - Food Research International

SN - 0963-9969

IS - 5

ER -