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Promoting the production and consumption of wheat-based functional foods rich in antioxidants.
The present study evaluated the effects of solid state yeast treatment and thermal processing on the extractability and in-vitro bioavailability of antioxidants from wheat bran and whole-wheat pizza crusts, and developed ...
Enhancing the availability of natural antioxidants in wheat-based food ingredients and food products through improved post-harvest treatments and processing conditions
Wheat grain has significant antioxidant contents concentrated in the bran fraction, most of which may not be bioavailable in humans because they are not released from matrix materials during digestion. The present study ...