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International Journal of Food Sciences and Nutrition Volume 63, 2012 - Issue 8
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Food composition and analysis

Reduction in fat uptake of doughnut by microparticulated wheat bran

Bum-Keun KimKorea Food Research Institute, 516 Baekhyun-Dong, Bundang-Ku, Songnam-Si, Kyunggi-Do 463-746, Republic of Korea
,
Yong-Gi ChunKorea Food Research Institute, 516 Baekhyun-Dong, Bundang-Ku, Songnam-Si, Kyunggi-Do 463-746, Republic of Korea
,
Ah-Ra ChoKorea Food Research Institute, 516 Baekhyun-Dong, Bundang-Ku, Songnam-Si, Kyunggi-Do 463-746, Republic of Korea
&
Dong-June ParkKorea Food Research Institute, 516 Baekhyun-Dong, Bundang-Ku, Songnam-Si, Kyunggi-Do 463-746, Republic of KoreaCorrespondence[email protected]
Pages 987-995 | Published online: 28 May 2012

Citations (14)

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Read on this site (2)

Oluwatoyin Oladayo Onipe, Daniso Beswa, Victoria Adaora Jideani & Afam Israel Obiefuna Jideani. (2018) Optimization of processing conditions for oil reduction of magwinya (a deep-fried cereal dough). African Journal of Science, Technology, Innovation and Development 10:2, pages 209-218.
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Ondwela Kwinda, Oluwatoyin O. Onipe & Afam I.O. Jideani. (2018) The effect of oat bran and psyllium husk fibre on oil reduction and some physicochemical properties of magwinya – a deep-fried dough. CyTA - Journal of Food 16:1, pages 247-254.
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Articles from other publishers (12)

Oluwatoyin O. Onipe, Daniso Beswa & Afam I.O. Jideani. (2021) Quantification of Oil Fractions of Deep-Fried Wheat Dough and Batter Enriched with Oat and Wheat Bran. Journal of Food Quality 2021, pages 1-9.
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Oluwatoyin O. Onipe, Shonisani E. Ramashia & Afam I. O. Jideani. (2021) Wheat Bran Modifications for Enhanced Nutrition and Functionality in Selected Food Products. Molecules 26:13, pages 3918.
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Reann Garrett, Danielle Bellmer, William McGlynn & Patricia Rayas-Duarte. (2021) Development of New Chip Products from Brewer’s Spent Grain. Journal of Food Quality 2021, pages 1-6.
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Savita Budhwar, Manali Chakraborty, Kashika Sethi & Arnab Chatterjee. (2020) Antidiabetic properties of rice and wheat bran—A review. Journal of Food Biochemistry 44:10.
Crossref
Oluwatoyin O. Onipe, Daniso Beswa & Afam I. O. Jideani. (2020) Confocal Laser Scanning Microscopy and Image Analysis for Elucidating Crumb and Crust Microstructure of Bran-Enriched South African Fried Dough and Batter. Foods 9:5, pages 605.
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Dabeen Lee, Mi Jeong Kim, Han Sub Kwak & Sang Sook Kim. (2020) Characteristics of Bread Made of Various Substitution Ratios of Bran Pulverized by Hammer Mill or Jet Mill. Foods 9:1, pages 48.
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Fortunate N. Ndlala, Oluwatoyin O. Onipe, Tabea M. Mokhele, Tonna A. Anyasi & Afam I. O. Jideani. (2019) Effect of Wheat Bran Incorporation on the Physical and Sensory Properties of a South African Cereal Fried Dough. Foods 8:11, pages 559.
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Soma Bedő, Botond Antal, Margaréta Rozbach, Anikò Fehér & Csaba Fehér. (2019) Optimised fractionation of wheat bran for arabinose biopurification and xylitol fermentation by Ogataea zsoltii within a biorefinery process. Industrial Crops and Products 139, pages 111504.
Crossref
Oluwatoyin Oladayo Onipe, Daniso Beswa, Victoria Adaora Jideani & Afam Israel Obiefuna Jideani. (2019) Development of a low-fat, high-fibre snack: effect of bran particle sizes and processing conditions. Heliyon 5:3, pages e01364.
Crossref
Oluwatoyin O. Onipe, Afam I. O. Jideani & Daniso Beswa. (2015) Composition and functionality of wheat bran and its application in some cereal food products. International Journal of Food Science & Technology 50:12, pages 2509-2518.
Crossref
Ece Cagdas & Seher Kumcuoglu. (2015) Effects of the Addition of Grape Seed Powder on the Thermorheological Properties of Frying Batters. International Journal of Food Engineering 11:2, pages 185-197.
Crossref
C. Ritzoulis & P.D. Karayannakidis. 2015. Modifying Food Texture. Modifying Food Texture 51 69 .

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