Wheat bran as potential source of dietary fiber: Prospects and challenges-Reference-Cited by-同舟云学术

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Wheat bran as potential source of dietary fiber: Prospects and challenges

Published:2023-03 Issue: Volume:116 Page:105030
ISSN:0889-1575
Container-title:Journal of Food Composition and Analysis
language:en
Short-container-title:Journal of Food Composition and Analysis

Author:

Saini Praveen,Islam Makdud,Das Rahul,Shekhar Shubhra,Sinha Akhouri Sanjay Kumar,Prasad Kamlesh^ORCID

Publisher

Elsevier BV

Subject

Food Science

Reference175 articles.

1. Influence of heat treatment for some wheat milling fractions on fino bread quality;Abdel-Haleem;J. Food Sci. Technol.,2019

2. Prebiotic potential of cereal components;Abdi;Foods,2021

3. Wholegrains: A review on the amino acid profile, mineral content, physicochemical, bioactive composition and health benefits;Allai;Int. J. Food Sci. Technol.,2022

4. Impact of wheat bran particle size on the technological and phytochemical properties of durum wheat pasta;Alzuwaid;J. Cereal Sci.,2020

5. Influence of durum wheat bran particle size on phytochemical content and on leavened bread baking quality;Alzuwaid;Foods,2021

Cited by 30 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Deciphering the structure-function-quality improvement role of starch gels by wheat bran insoluble dietary fibers obtained from different fermentation patterns and its potential mechanisms;Food Chemistry;2024-12

2. A sequential approach of alkali enzymatic extraction of dietary fiber from rice bran: Effects on structural, thermal, crystalline properties, and food application;Food Research International;2024-10

3. Organosolv delignification of rice straw cellulose fiber for functional food packaging;Cellulose;2024-09-02

4. A review of healthy role of dietary fiber in modulating chronic diseases;Food Research International;2024-09

5. Emerging opportunities in the valorisation of wheat bran byproduct as additive in polymer composite materials;Materials Today Sustainability;2024-09

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