Christian Doppler-Laboratory for Innovative Bran Biorefinery MODULE 1
Abstract
Bran can be regarded as a major by-product of the milling industry. Traditionally, bran has been mainly used as dietetic compound and as feed supplement, while other applications hitherto have not met the expectations in terms of quality, cost efficiency and degree of innovation. Taking into consideration that bran contains carbohydrates, protein, lipids, minerals and plant phenolics, which may serve special requirements, it is still of paramount scientific interest to devote some focused research on turning this underutilised biomass into valuable products and application concepts. For this purpose, a combination of fundamental and applied research seems to be feasible. Importantly, the fractionation of bran may yield a broad variety of basic molecules, intermediates and end products, which find potential application in some innovative branches of food and feed production. In addition, bran can be considered as an interesting energy source, which may be of high relevance for the milling industry, if suitable technological solutions can be elaborated. The aim of this CD Laboratory is therefore to develop an innovative bran biorefinery concept based on integrated research activities and supported by cutting-edge process engineering and technologies . Thus, the planned studies will be driven by an interdisciplinary approach, where contributing partners from different subject areas cooperate in order to achieve a close and sustainable linkage between the innovative strategies to develop valorised products.
keywords Bran Biorefinery Valorisation Sustainability Technology
Publikationen
TURNING AN UNDERUTILIZED BIOMASS INTO VALUABLE PRODUCTS – AN ECONOMIC FEASIBILITY STUDY ON WHEAT BRAN
Autoren: S. Siebenhandl-Ehn, S. Apprich, M. Reisinger, M. Prückler, S. Höltinger, S. Novalin, W. Kneifel Jahr: 2012
Conference & Workshop proceedings, paper, abstract
FUTURE TECHNOLOGIES OF BRAN UTILIZATION
Autoren: S. Apprich, S. Siebenhandl-Ehn, M. Reisinger, M. Prückler, Ö. Tirpanalan, S. Novalin, W. Kneifel Jahr: 2013
Conference & Workshop proceedings, paper, abstract
Fermented and extruded wheat bran in piglet diets: impact on performance, intestinal morphology, microbial metabolites in chyme and blood lipid radicals.
Autoren: Kraler, M; Schedle, K; Schwarz, C; Domig, KJ; Pichler, M; Oppeneder, A; Wetscherek, W; Prückler, M; Pignitter, M; Pirker, KF; Somoza, V; Heine, D; Kneifel, W; Jahr: 2015
Journal articles
Project staff
Wolfgang Kneifel
Univ.-Prof. i.R. Dipl.-Ing. Dr.nat.techn. Wolfgang Kneifel
wolfgang.kneifel@boku.ac.at
BOKU Project Leader
01.01.2012 - 30.09.2016
Senad Novalin
Ao.Univ.Prof.i.R. Dipl.-Ing. Dr.techn. Senad Novalin
senad.novalin@boku.ac.at
Sub Projectleader
01.01.2012 - 30.09.2016
BOKU partners
External partners
GoodMills Group GmbH
none
partner