Towards sustainable upcycling of side streams of purple bread wheat using dry fractionation: Enhancing bioactive compounds and reducing harmful elements

Author:

Jiang Yingfen,Xie Yihao,Xu Xiaojuan,Li Zhiqian,Henry Christiani Jeyakumar,Zhou Weibiao

Funder

National University of Singapore

China Scholarship Council

Agency for Science, Technology and Research

Publisher

Elsevier BV

Reference42 articles.

1. Compositional and antioxidant properties of anthocyanin-rich products prepared from purple wheat;Abdel-Aal;Food Chemistry,2018

2. Compositional differences in anthocyanins from blue- and purple-grained spring wheat grown in four environments in Central Saskatchewan;Abdel-Aal;Cereal Chemistry,2016

3. Anthocyanin composition in black, blue, pink, purple, and red cereal grains;Abdel-Aal;Journal of Agricultural and Food Chemistry,2006

4. Dry fractionation methods for plant protein, starch and fiber enrichment: A review;Assatory;Trends in Food Science & Technology,2019

5. Acylated anthocyanins as stable, natural food colorants—A review;B1kowska-Barczak;Polish Journal Of Food And Nutrition Sciences,2005

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