Bioprocessing of wheat (Triticum aestivum cv. Kronstad) bran from Northwest Mexico: effects on ferulic acid bioaccessibility in breads

Bioprocessing of wheat (Triticum aestivum cv. Kronstad) bran from Northwest Mexico: effects on ferulic acid bioaccessibility in breads

Evaluating the biological potential of wheat grain cultivated in northwestern Mexico is important because it mainly varies according to the cultivar and production area. The aim of the present study was to evaluate ferulic acid (FA) bioaccessibility in breads supplemented with bioprocessed bran. Bra...

Full description

Bibliographic Details
Main Authors: María Fernanda Amaya Villalva, Gustavo González-Aguilar, Ofelia Rouzaud Sández, Humberto Astiazarán García, Ana Irene Ledesma Osuna, Guadalupe Amanda López-Ahumada, Rosario Maribel Robles-Sánchez
Format: Article
Language:English
Published: Taylor & Francis Group 2018-01-01
Series:CyTA - Journal of Food
Subjects:
Wheat bran
antioxidant capacity
bioaccessibility
bioprocessing bran
ferulic acid
Online Access:http://dx.doi.org/10.1080/19476337.2018.1440007

Internet

http://dx.doi.org/10.1080/19476337.2018.1440007

Similar Items