Accès à des molécules d’intérêt par fractionnement par voie sèche
2012
Barron, Cecile | ABECASSIS, JOEL | CHAURAND, MARC | Lullien-Pellerin, Valerie | Mabille, Frederic | Rouau, Xavier | Sadouti, A. | Samson, Marie-Francoise
order to produce food ingredients that will be the base of a large number of cereal-based food products.Dry milling was optimized in the past to extract energetic compounds of grains (starch, protein)recovered in refined flour/semolina from which almost all fibres and micronutrients are discarded.Conventional milling processes can be revisited to produce flours enriched in these components ofinterest. Moreover, innovative technologies, such as cryogeny or electrostatic separation, are underinvestigations to produce new food ingredients either from wheat grains or brans (coming fromconventional milling).
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