Searched for: author%3A%22Aura%2C+A.-M.%22
(1 - 2 of 2)
Mateo Anson, N. (author), Aura, A.-M. (author), Selinheimo, E. (author), Mattila, I. (author), Poutanen, K. (author), van den Berg, R. (author), Havenaar, R. (author), Bast, A. (author), Haenen, G.R.M.M. (author)
Whole grain consumption has been linked to a lower risk of metabolic syndrome, which is normally associated with a lowgrade chronic inflammation. The benefits of whole grain are in part related to the inclusion of the bran, rich in phenolic acids and fiber. However, the phenols are poorly bioaccessible from the cereal matrix. The aim of the...
article 2011
Mateo Anson, N. (author), Selinheimo, E. (author), Havenaar, R. (author), Aura, A.-M. (author), Mattila, I. (author), Lehtinen, P. (author), Bast, A. (author), Poutanen, K. (author), Haenen, G.R.M.M. (author), TNO Kwaliteit van Leven (author)
Ferulic acid (FA) is the most abundant phenolic compound in wheat grain, mainly located in the bran. However, its bioaccessibility from the bran matrix is extremely low. Different bioprocessing techniques involving fermentation or enzymatic and fermentation treatments of wheat bran were developed aiming at improving the bioaccessibility of...
article 2009