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CHARACTERIZATION OF PRODUCTS FROM WET FRACTIONATION OF WHEAT BRAN

โœ Scribed by W. A. HANSMEYER; L. D. SATTERLEE; P. J. MATTERN

Book ID
108801203
Publisher
Institute of Food Technologists
Year
1976
Tongue
English
Weight
448 KB
Volume
41
Category
Article
ISSN
0022-1147

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## Abstract **BACKGROUND:** Wheat bran contains a large amount of ferulic acid, which can be released through enzymatic hydrolysis and bioconverted into vanillin. A previous study has shown that ferulic acid purification from bran carbohydrates with the Amberlite^ยฎ^ IRA 95 resin allowed an increase