Properties of Cereal Brans: A Review

被引：35
作者：
Chinma, Chiemela Enyinnaya [1 ]
Ramakrishnan, Yogeshini [1 ]
Ilowefah, Muna [1 ]
Hanis-Syazwani, Mat [1 ]
Muhammad, Kharidah [1 ]
机构：
[1] Univ Putra Malaysia, BERNAS Res Lab, Fac Food Sci & Technol, Serdang 43400, Selangor, Malaysia
来源：
CEREAL CHEMISTRY | 2015年 / 92卷 / 01期
关键词：
DIETARY FIBER ADDITION; AMINO-ACID-COMPOSITION; WHEAT BRAN; ANTIOXIDANT ACTIVITY; PARTICLE-SIZE; BY-PRODUCTS; RICE BRAN; SOURDOUGH FERMENTATION; WHOLE-WHEAT; BLACK RICE;
D O I：
10.1094/CCHEM-10-13-0221-RW
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
Cereal brans are functional ingredients with high nutritive value and enormous health properties. Cereal brans have not been fully utilized in food systems despite their health benefits. This review presents an overview on the physical, chemical, microbiological, functional, and sensory properties of cereal brans for possible comparisons and selection to enhance the utilization of this underutilized milling fraction.
引用
收藏
页码：1 / 7
页数：7
相关论文
共 90 条
[1]   Anthocyanin composition in black, blue, pink, purple, and red cereal grains [J].
Abdel-Aal, El-Sayed M. ;
Young, J. Christopher ;
Rabalski, Iwona .
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2006, 54 (13) :4696-4704
[2]   Cereal bran and wholegrain as a source of dietary fibre: technological and health aspects [J].
Alan, Pavlovich-Abril ;
Ofelia, Rouzaud-Sandez ;
Patricia, Torres ;
Rosario Maribel, Robles-Sanchez .
INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION, 2012, 63 (07) :882-892
[3]   EFFECTS OF WHEAT BRAN, CORN BRAN, RICE BRAN AND OAT BRAN SUPPLEMENTATION ON THE PROPERTIES OF PIDE [J].
Anil, Munir .
JOURNAL OF FOOD PROCESSING AND PRESERVATION, 2012, 36 (03) :276-283
[4]   Anthocyanins from black sorghum and their antioxidant properties [J].
Awika, JM ;
Rooney, LW ;
Waniska, RD .
FOOD CHEMISTRY, 2005, 90 (1-2) :293-301
[5]   Microbiology of wheat and flour milling in Australia [J].
Berghofer, LK ;
Hocking, AD ;
Miskelly, D ;
Jansson, E .
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY, 2003, 85 (1-2) :137-149
[6]   Nutritional and technological quality of bread enriched with an intermediated pearled wheat fraction [J].
Blandino, Massimo ;
Sovrani, Valentina ;
Marinaccio, Federico ;
Reyneri, Amedeo ;
Rolle, Luca ;
Giacosa, Simone ;
Locatelli, Monica ;
Bordiga, Matteo ;
Travaglia, Fabiano ;
Coisson, Jean Daniel ;
Arlorio, Marco .
FOOD CHEMISTRY, 2013, 141 (03) :2549-2557
[7]   Toxigenic Fusarium species and mycotoxins associated with head blight in small-grain cereals in Europe [J].
Bottalico, A ;
Perrone, G .
EUROPEAN JOURNAL OF PLANT PATHOLOGY, 2002, 108 (07) :611-624
[8]   WHEAT BRAN AND MIDDLINGS IN WHITE LAYER CAKES [J].
BROCKMOLE, CL ;
ZABIK, ME .
JOURNAL OF FOOD SCIENCE, 1976, 41 (02) :357-360
[9]   Studies on the extraction and purification of phytic acid from rice bran [J].
Canan, Cristiane ;
Lisboa Cruz, Felipe Tsuruta ;
Delaroza, Fernanda ;
Casagrande, Rubia ;
Mendes Sarmento, Cleonice Pereira ;
Shimokomaki, Massami ;
Ida, Elza Iouko .
JOURNAL OF FOOD COMPOSITION AND ANALYSIS, 2011, 24 (07) :1057-1063
[10]   INFLUENCE OF DIFFERENT TYPES OF THERMAL-TREATMENT ON THE CHEMICAL-COMPOSITION AND PHYSICAL-PROPERTIES OF WHEAT BRAN [J].
CAPREZ, A ;
ARRIGONI, E ;
AMADO, R ;
NEUKOM, H .
JOURNAL OF CEREAL SCIENCE, 1986, 4 (03) :233-239
123456789