Processing and Valorization of Wheat Bran, Germ and Their Fractions: An Evidence-Graded Review of Composition, Technologies and Applications

Wheat processing generates large volumes of co-products, particularly wheat bran (WB) and wheat germ (WG), which remain underutilized despite their high content of dietary fiber, phenolic compounds, bioactive peptides, and lipophilic antioxidants. Although their composition and processing have been...

وصف كامل

التفاصيل البيبلوغرافية

المؤلفون الرئيسيون:	Daniela Marisa Ferreira, Ezequiel R. Coscueta, María Emilia Brassesco, Manuela Pintado
التنسيق:	Artigo
اللغة:	Inglês
منشور في:	MDPI AG 2026-04-01
سلاسل:	Foods
الموضوعات:	wheat bran wheat germ wheat germ oil enzymatic hydrolysis fermentation green processing
الوصول للمادة أونلاين:	https://www.mdpi.com/2304-8158/15/8/1455
الوسوم:	إضافة وسم لا توجد وسوم, كن أول من يضع وسما على هذه التسجيلة!