Cereal bran and wholegrain as a source of dietary fibre: technological and health aspects

Alan Pavlovich-Abril, Ofelia Rouzaud-Sández, Patricia Torres, Rosario Maribel Robles-Sánchez

Resultado de la investigación: Contribución a una revistaArtículo de revisiónrevisión exhaustiva

Resumen

Interest in cereal bran as a source of dietary fibre (DF) and functional components has increased in recent years. Current studies actively focus on DF definition, analysis, formulation in consumer-friendly food products, processing and beneficial health effects. Although bran composition and its benefits to human physiology have been investigated, its technological role as an ingredient is still under study for a variety of cereal foodstuffs. This review provides an overview of cereal bran characterization, functional properties and technological features concerning the bread-making process. In addition, we review the evidence from recent studies indicating that cereal bran may be used as a functional ingredient to improve consumer perception.

Idioma originalInglés
Páginas (desde-hasta)882-92
Número de páginas11
PublicaciónInternational Journal of Food Science and Nutririon
Volumen63
N.º7
DOI
EstadoPublicada - nov 2012

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