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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Detalles Bibliográficos
Autores principales: Tomé-Sánchez, Irene, Martín-Diana, Ana Belén, Peñas, Elena, Frias, Juana, Rico, Daniel, Jiménez-Pulido, Iván, Martínez-Villaluenga, Cristina
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2021
Materias:
Plant Science
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8740022/
https://www.ncbi.nlm.nih.gov/pubmed/35003179
http://dx.doi.org/10.3389/fpls.2021.790898

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8740022/
https://www.ncbi.nlm.nih.gov/pubmed/35003179
http://dx.doi.org/10.3389/fpls.2021.790898

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