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

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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Bibliographic Details
Main Authors: Irene Tomé-Sánchez, Ana Belén Martín-Diana, Elena Peñas, Juana Frias, Daniel Rico, Iván Jiménez-Pulido, Cristina Martínez-Villaluenga
Format: Article
Language:English
Published: Frontiers Media S.A. 2021-12-01
Series:Frontiers in Plant Science
Subjects:
wheat grain
bran
bioprocessing
oligosaccharides
phenolic compounds
bioactivity
Online Access:https://www.frontiersin.org/articles/10.3389/fpls.2021.790898/full

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