Background In recent years there has been an increasing interest in the production of
wholegrain products owing to the positive effects shown on human health. Although refined …

The wheat aleurone layer is, according to millers, the main bran fraction. It is a source of
nutritionally valuable compounds, such as dietary fibres, proteins, minerals and vitamins …

Wheat bread was enriched with 6%, 10% and 15% dried and milled grape pomace flour
from two grape cultivars:'Merlot'and 'Zelen'. Rheological, textural, sensory and antioxidant …

Reduction of starch digestibility in starchy foods is beneficial for lowering the risks for major
non-communicable diseases. Preserving cell integrity is known to delay starch digestibility in …

Finger millet (Eleusine corocana) is a staple cereal grain available in most parts of Africa
and India but it is an underutilized and neglected product. It has a low-glycemic index with …

Wheat's sub-aleurone is rich in gluten but mainly ends up in the miller's bran fraction during
milling. Here, the goal was to investigate dry processing to fractionate miller's bran into a …

In our previous work a novel type of wheat milling fraction was developed at industrial scale.
The new fraction is rich in aleurone layer; therefore it is a good source of dietary fiber …

The purpose of this review is to provide a critical evaluation of the nutritional and sensory
properties of ancient wheats (spelt, emmer, einkorn, and kamut) and the methods used to …

This work aimed at develo** pasta with different types of flour to evaluate how different
raw materials and particle size affect pasta quality. Triticum aestivum flour was obtained from …

Purpose: The enrichment of microbial growth in prepackaged, frozen food goods from the
day of manufacturing to the day of expiration has been the subject of recurrent concerns …