Results 231 to 240 of about 103,927 (261)

Wheat Bran Sourdough as a Functional Ingredient.

2012
Several studies indicate that high-content whole grains diets work as a protective factor to chronic diseases. This decreased risk is related to the high content of fiber and bioactive compounds found mainly in the bran, which is usually removed during milling because of its fast rancidity. The increasing demand for functional foods and the pressure to
F. Manini, M. Brasca, F. Dal Bello, M. Decimo, L. Quaglia, D. Erba, M.C. Casiraghi   +6 more
openaire   +2 more sources

Wheat Bran Proteins

2017
René R. Balandrán-Quintana, Ana María Mendoza-Wilson   +1 more
openaire   +1 more source

Biorefineries for wheat bran

2018
Ruhan C. Uçar, Aslıhan Şengül, Melih S. Celiktas   +2 more
openaire   +1 more source

Milling of wheat bran: Influence on digestibility, hydrolysis and nutritional properties of bran protein during in vitro digestion

Food Chemistry, 2023
Zaigui Li
exaly  

Wheat bran, as the resource of dietary fiber: a review

Critical Reviews in Food Science and Nutrition, 2022
Mingcong Fan, Yuying Li, Haifeng Qian
exaly  

Wheat ( Triticum aestivum L .) Bran in Bread Making: A Critical Review

Comprehensive Reviews in Food Science and Food Safety, 2016
Sami Hemdane, Emmie Dornez, Joran Verspreet   +2 more
exaly  

Phenolic acid profiles and antioxidant activities of wheat bran extracts and the effect of hydrolysis conditions

Food Chemistry, 2006
Steve W Cui, Rong Tsao
exaly  

Bioactives in Wheat Bran

2016
openaire   +1 more source

wheat bran extract

2007
openaire   +1 more source

Effect of thermal processing on antioxidant properties of purple wheat bran

Food Chemistry, 2007
Trust Beta
exaly