Bran-Enriched Fractions from Blue and Purple Wheat Improve Antioxidant Potential and Nutritional Profile

Pigmented wheat varieties represent a promising source of bioactive compounds, particularly anthocyanins, with potential applications in the development of functional cereal-based foods. This study investigated the combined effect of pigmented wheat genetics and innovative milling technologies on th...

وصف كامل

التفاصيل البيبلوغرافية

المؤلفون الرئيسيون:	Samuela Palombieri, Giuliana Bruno, Maria Dolores Garcia Molina, Alessandro Cammerata, Cecilia Miccoli, Linda Felici, Sara Francesconi, Gianluca Giuberti, Federica Castellani, Matteo Vitali, Giorgio Mariano Balestra, Francesco Sestili
التنسيق:	Artigo
اللغة:	Inglês
منشور في:	MDPI AG 2026-05-01
سلاسل:	Foods
الموضوعات:	pigmented wheat anthocyanins functional foods micronization air classification antioxidant capacity
الوصول للمادة أونلاين:	https://www.mdpi.com/2304-8158/15/9/1598
الوسوم:	إضافة وسم لا توجد وسوم, كن أول من يضع وسما على هذه التسجيلة!