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*

*Corresponding author for this work

Research output: Contribution to journalArticleAcademicpeer-review

Original languageEnglish
Pages (from-to)1429-1438
JournalFood Research International
Issue number5
Publication statusPublished - Jun 2010


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

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