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      Composition and functionality of wheat bran and its application in some cereal food products

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          Whole-grain wheat consumption reduces inflammation in a randomized controlled trial on overweight and obese subjects with unhealthy dietary and lifestyle behaviors: role of polyphenols bound to cereal dietary fiber.

          Epidemiology associates whole-grain (WG) consumption with several health benefits. Mounting evidence suggests that WG wheat polyphenols play a role in mechanisms underlying health benefits.
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            Wheat bran-based biorefinery 1: Composition of wheat bran and strategies of functionalization

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              Wheat aleurone: separation, composition, health aspects, and potential food use.

              Over the last three decades substantial attention has been given to the role of dietary fiber in health and disease, in particular diabetes, cardiovascular disease, intestinal health, and some types of cancer. As a result the food industry started to add back fiber to refined foods and develop fiber rich foods. Scientists suggested that whole grain foods are superior to foods enriched with fibers obtained/synthesized using enzyme treatment, and thermal or chemical processing because the content of bioactive components and micronutrients in whole grain is more abundant. This triggered interest in how to isolate the micronutrient rich aleurone fiber fraction from wheat. Aleurone is a single cell layer at the inner site of the bran. It contains most of the minerals, vitamins, phenolic antioxidants, and lignans of the wheat grain. Novel milling and dry-fractionation techniques have recently allowed for full-scale separation of aleurone cells from the other layers of wheat bran, yielding a fiber rich concentrate which potentially contains many of the "whole grain kernel bioactives," which recently have been used in a variety of studies. The present review highlights available data on aleurone isolation, composition, intestinal physiology, and its metabolism and potential health benefits as well as its use in food.
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                Author and article information

                Journal
                International Journal of Food Science & Technology
                Int J Food Sci Technol
                Wiley
                09505423
                December 2015
                December 2015
                November 14 2015
                : 50
                : 12
                : 2509-2518
                Affiliations
                [1 ]Department of Food Science and Technology; School of Agriculture; University of Venda; Private Bag X5050 Thohoyandou 0950 Limpopo Province South Africa
                Article
                10.1111/ijfs.12935
                36937079
                063f244a-11fd-40de-b1de-d209b6dcfbb8
                © 2015

                http://doi.wiley.com/10.1002/tdm_license_1.1

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