Study of extrusion-cooking as tool to enhance the physicochemical, physiology-related and nutrition-related properties of cereal bran KU Leuven
In line with the growing interest in healthy and high-quality food, there is an increasing interest in food products with a high dietary fibre content. Cereal bran incorporation in food systems as an ingredient or as part of wholemeal may be a solution for this problem. Despite the health effects ascribed to bran consumption, it can be hypothesised that the beneficial physiological and nutritional impact of native millers bran can be further ...