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International Journal of Food Sciences and Nutrition Volume 63, 2012 - Issue 7
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Cereal bran and wholegrain as a source of dietary fibre: technological and health aspects

Pavlovich-Abril AlanDepartamento de Investigación y Posgrado en Alimentos, Universidad de Sonora, Hermosillo, Mexico
,
Rouzaud-Sández OfeliaDepartamento de Investigación y Posgrado en Alimentos, Universidad de Sonora, Hermosillo, MexicoCorrespondence[email protected]
,
Torres PatriciaDepartamento de Investigación y Posgrado en Alimentos, Universidad de Sonora, Hermosillo, Mexico
&
Robles-Sánchez Rosario MaribelDepartamento de Investigación y Posgrado en Alimentos, Universidad de Sonora, Hermosillo, Mexico
Pages 882-892 | Published online: 10 Apr 2012

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Lin Yang, Guo Han, Qiao-Hong Liu, Qiong Wu, Hong-Juan He, Chun-Zhi Cheng & Yu-Jun Duan. (2013) Rice protein exerts a hypocholesterolemic effect through regulating cholesterol metabolism-related gene expression and enzyme activity in adult rats fed a cholesterol-enriched diet. International Journal of Food Sciences and Nutrition 64:7, pages 836-842.
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Articles from other publishers (24)

Gamze Ayakdaş & Duygu Ağagündüz. (2023) Microbiota-accessible carbohydrates (MACs) as novel gut microbiome modulators in noncommunicable diseases. Heliyon 9:9, pages e19888.
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Shengwei Wang, Juncheng Chen, Chao Feng, Haibo Lan, Jucai Xu, Ruili Yang, Congfa Li & Wu Li. (2023) Effects of simulated digestion on the structural characteristics and dendritic cell activation of longan polysaccharides. International Journal of Biological Macromolecules 238, pages 124114.
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Fenghong Deng, Xiuting Hu, Yueru Wang, Shunjing Luo & Chengmei Liu. (2023) Improving the Yield of Feruloyl Oligosaccharides from Rice Bran through Enzymatic Extrusion and Its Mechanism. Foods 12:7, pages 1369.
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Tabussam Tufail, Huma Bader Ul Ain, Farhan Saeed, Makia Nasir, Shahnai Basharat, Mahwish, Alexandru Vasile Rusu, Muzzamal Hussain, João Miguel Rocha, Monica Trif & Rana Muhammad Aadil. (2022) A Retrospective on the Innovative Sustainable Valorization of Cereal Bran in the Context of Circular Bioeconomy Innovations. Sustainability 14:21, pages 14597.
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Roy Orain Porter. 2022. A Glance at Food Processing Applications. A Glance at Food Processing Applications.
Elizabeth A Pletsch, Anna MR Hayes, Mohammad Chegeni & Bruce R Hamaker. (2022) Matched whole grain wheat and refined wheat milled products do not differ in glycemic response or gastric emptying in a randomized, crossover trial. The American Journal of Clinical Nutrition 115:4, pages 1013-1026.
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Lingzhu Deng & Gary G. Hou. 2022. The Farinograph Handbook. The Farinograph Handbook 99 109 .
Yun Guo, Khorolgarav Byambasuren, Xiaoxue Liu, Xueping Wang, Shuang Qiu, Yujie Gao & Zhanzhong Wang. (2019) Extraction, Purification, and Characterization of Insoluble Dietary Fiber from Oat Bran. Transactions of Tianjin University 27:5, pages 385-393.
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Marta Sajdakowska, Jerzy Gębski, Marzena Jeżewska-Zychowicz & Maria Królak. (2020) Consumer Choices in the Bread Market: The Importance of Fiber in Consumer Decisions. Nutrients 13:1, pages 132.
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Tamer H. Gamel, El-Sayed M. Abdel-Aal, Amy J. Tucker, Shannon M. Pare, Kate Faughnan, Charlene D. O’Brien, Andrea Dykun, Iwona Rabalski, Mark Pickard & Amanda J. Wright. (2020) Consumption of whole purple and regular wheat modestly improves metabolic markers in adults with elevated high-sensitivity C-reactive protein: a randomised, single-blind parallel-arm study. British Journal of Nutrition 124:11, pages 1179-1189.
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Michele Eliza Cortazzo Menis-Henrique, Michele Scarton, Marcos Vinícius Fiorentini Piran & Maria Teresa Pedrosa Silva Clerici. (2020) Cereal fiber: extrusion modifications for food industry. Current Opinion in Food Science 33, pages 141-148.
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Ecem Evrim Çelik & Vural Gökmen. (2020) Formation of Maillard reaction products in bread crust-like model system made of different whole cereal flours. European Food Research and Technology 246:6, pages 1207-1218.
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Enrique Arriola-Guevara, Dafnne Monserrat Gudiño-García, Rogelio Prado-Ramírez, Pedro Martín Mondragón-Cortez, Rosa Isela Corona-González & Guadalupe María Guatemala-Morales. (2020) Estudio de los parámetros de freído sobre las propiedades fisicoquímicas de una botana hecha de harinas de maíz, chicharo y salvado de avena. Brazilian Journal of Food Technology 23.
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Paola Vitaglione & Ilario Mennella. 2020. Science and Technology of Fibers in Food Systems. Science and Technology of Fibers in Food Systems 187 199 .
Ramandeep Kaur & Minaxi Sharma. (2019) Cereal polysaccharides as sources of functional ingredient for reformulation of meat products: A review. Journal of Functional Foods 62, pages 103527.
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Yoya Luithui, R. Baghya Nisha & M. S. Meera. (2018) Cereal by-products as an important functional ingredient: effect of processing. Journal of Food Science and Technology 56:1, pages 1-11.
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A.S. Akalın, H. Kesenkas, N. Dinkci, G. Unal, E. Ozer & O. Kınık. (2018) Enrichment of probiotic ice cream with different dietary fibers: Structural characteristics and culture viability. Journal of Dairy Science 101:1, pages 37-46.
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Bénédicte Bakan & Didier Marion. (2017) Assembly of the Cutin Polyester: From Cells to Extracellular Cell Walls. Plants 6:4, pages 57.
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Annica A.M. Andersson, R. Andersson, Anette Jonsäll, Jörgen Andersson & Helena Fredriksson. (2017) Effect of Different Extrusion Parameters on Dietary Fiber in Wheat Bran and Rye Bran. Journal of Food Science 82:6, pages 1344-1350.
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Seema Patel. (2015) Emerging trends in nutraceutical applications of whey protein and its derivatives. Journal of Food Science and Technology 52:11, pages 6847-6858.
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Chiemela Enyinnaya ChinmaYogeshini RamakrishnanMuna IlowefahMat Hanis-SyazwaniKharidah Muhammad. (2015) REVIEW: Properties of Cereal Brans: A Review. Cereal Chemistry Journal 92:1, pages 1-7.
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Jie Wan, Chengmei Liu, Wei Liu, Zongcai Tu, Wei Wu & Huizi Tan. (2015) Optimization of instant edible films based on dietary fiber processed with dynamic high pressure microfluidization for barrier properties and water solubility. LWT - Food Science and Technology 60:1, pages 603-608.
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Marla Reicks, Satya Jonnalagadda, Ann M. Albertson & Nandan Joshi. (2014) Total dietary fiber intakes in the US population are related to whole grain consumption: results from the National Health and Nutrition Examination Survey 2009 to 2010. Nutrition Research 34:3, pages 226-234.
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Erica C. Borresen & Elizabeth P. Ryan. 2014. Wheat and Rice in Disease Prevention and Health. Wheat and Rice in Disease Prevention and Health 301 310 .

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