Art

J-GLOBAL ID：201302227150670992   Reference number：13A0150906

Ultra-fine grinding increases the antioxidant capacity of wheat bran

超微粉砕はコムギふすまの抗酸化力を増す

Author (6)： ROSA Natalia N. (SupAgro-INRA-UMII-CIRAD, JRU IATE, JRU1208 Agropolymers Engineering and Emerging Technologies, 2 place Pierre Viala ...) ,  BARRON Cecile (SupAgro-INRA-UMII-CIRAD, JRU IATE, JRU1208 Agropolymers Engineering and Emerging Technologies, 2 place Pierre Viala ...) ,  GAIANI Claire (Univ. de Lorraine, LIBio, Lab. d’Ingenierie des Biomolecules, 2 avenue de la Foret de Haye, B.P. 172, 54505 ...) ,  DUFOUR Claire (INRA, UMR408 Safety and Quality of Plant Products, Site Agroparc, 84914 Avignon, FRA) ,  DUFOUR Claire (Univ. d’Avignon, UMR408 Safety and Quality of Plant Products, Site Agroparc, 84914 Avignon, FRA) ,  MICARD Valerie (SupAgro-INRA-UMII-CIRAD, JRU IATE, JRU1208 Agropolymers Engineering and Emerging Technologies, 2 place Pierre Viala ...)
Material： Journal of Cereal Science  (J Cereal Sci)
Volume： 57  Issue： 1  Page： 84-90  Publication year： Jan. 2013 
JST Material Number： H0885A  ISSN： 0733-5210  Document type： Article
Article type： 原著論文  Country of issue： United Kingdom (GBR)  Language： ENGLISH (EN)

Thesaurus term： *wheat bran ,  grinding and milling ,  *antioxidation ,  aleurone layer ,  specific surface area ,  fine particle ,  particle size(ratio) ,  particle size distribution ,  hydroxy acid ,  phenolic compound ,  aromatic carboxylic acid ,  gastric juice ,  oxidation ,  food ingredient ,  food analysis ,  olefin compound ,  unsaturated carboxylic acid ,  phenol ether
Semi thesaurus term： phenolic acid ,  antioxidation power ,  lipid oxidation ,  *wheat bran ,  artificial gastric fluid ,  ultrafine grinding

JST classification (2)： General  (FJ04010T) ,  Food chemistry,nutritional value  (FJ01020J)

Substance index (1)： Ferulic acid

Terms in the title (3)： 微粉砕 ,  コムギふすま ,  抗酸化力