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Development of new dry fractionation processes of wheat grain to address consumers' demand for healthy foods and ingredients
Acte de colloque   Open Access

Development of new dry fractionation processes of wheat grain to address consumers' demand for healthy foods and ingredients

Xavier X. Rouau, Valérie Lullien-Pellerin, Cecile Barron, Marc Chaurand, Youna Hemery, Marie-Françoise Samson et Joel Abecassis
Consumer Driven Cereal Innovation, pp.101-104
Consumer Driven Cereal Innovation
1st Spring Meeting organized by Cereals&Europe. Consumer driven cereal innovation: where science meets industry. (Montpellier, France, 02/05/2007–04/05/2007)
2008
DOI: https://doi.org/10.1016/B978-1-891127-61-8.50025-X

Résumé

FOOD TECHNOLOGY FRACTIONATION METHODOLOGIE FOOD TECHNOLOGY triticum blé fractionnement innovation technologie alimentaire aliment
A strategy for the development of a novel technology of wheat grain dry fractionation for the production of healthier foods is described. It includes the development of grain tissue marker methodology, the determination of local mechanical and compositional properties, the development of innovative processes and their adaptation from the feedback of end-users

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