Sökning: "Wheat bran"
Visar resultat 1 - 5 av 23 avhandlingar innehållade orden Wheat bran.
1. Cereal Dietary Fibre - Physicochemical Properties and Suitability for Addition to Low-Fat Meat Products
Sammanfattning : It is well known that dietary fibre is good for the health. Cereals, and in particular the outer parts of the cereal kernels, are rich in dietary fibre. Rye bran, wheat bran, oat bran and barley fibre have been investigated regarding their suitability as additives in low-fat meat products. LÄS MER
Sammanfattning : This work deals with the hydrolysis of lignocellulosic agricultural residues, by means of combined pretreatment and enzymatic hydrolysis, to be used for ethanol production. Four agricultural by-products, i.e. LÄS MER
3. Recovery of Hemicelluloses Extracted from Spruce and Wheat Bran : Membrane Filtration Process Development and Cost Estimates
Sammanfattning : Hemicelluloses are a group of abundant polymers found in all plants and constitute about one third of the total plant biomass. These polymers can be used in many different products, such as oxygen barrier films, emulsifiers, foams and probiotic food additives. LÄS MER
4. Integration of first and second generation bioethanol processes using edible filamentous fungus Neurospora intermedia
Sammanfattning : Establishing a commercial, lignocellulose-based, second-generation ethanol process has received several decades of attention by both researchers and industry. However, a fully economically viable process still remains a long-term goal. LÄS MER
Sammanfattning : Dietary fibre is fermented in the colon to short-chain fatty acids (SCFAs), of which especially butyric and propionic acid may have health-promoting effects. One source of dietary fibre may be by-products from wheat, which are currently used as animal feed. LÄS MER