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Bioprocessed Wheat Ingredients: Characterization, Bioaccessibility of Phenolic Compounds, and Bioactivity During in vitro Digestion

To enlarge the applications of whole wheat grain (WWG) and wheat bran (WB) as functional ingredients in foodstuffs that can promote human health, researchers have explored bioprocessing approaches to improve the bioaccessibility of phenolic compounds from these food matrices and, subsequently, their...

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Principais autores: Irene Tomé-Sánchez, Ana Belén Martín-Diana, Elena Peñas, Juana Frias, Daniel Rico, Iván Jiménez-Pulido, Cristina Martínez-Villaluenga
Formato: Artigo
Idioma:Inglês
Publicado em: Frontiers Media S.A. 2021-12-01
coleção:Frontiers in Plant Science
Assuntos:
wheat grain
bran
bioprocessing
oligosaccharides
phenolic compounds
bioactivity
Acesso em linha:https://www.frontiersin.org/articles/10.3389/fpls.2021.790898/full
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