Background Functional ingredients obtained from industrial by-products (BP) are a
promising vehicle for the nutritional improvement of traditional bakery products and may …

Rice bran is a by-product of rice milling industry and constitutes around 10% of the total
weight of rough rice. It is primarily composed of aleurone, pericarp, subaleurone layer and …

Cereals have been one of the major food resources for human diets and animal feed for
thousands of years, and a large quantity of by-products is generated throughout the entire …

The seed coat (hull) of broad bean (Vicia faba)(BBH) is a significant secondary product of
processing with a promising nutritional profile. Bean hull has a high fiber content (49%), yet …

In the present study, the effect of stabilized rice bran (RB) substitution on quality attributes,
nutraceutical components and antioxidant potential of wheat bread was investigated. An …

One of the major problems in food science is meeting the demand of the world's growing
population, despite environmental limitations such as climate change, water scarcity, land …

Microfluidized corn bran is an excellent source of dietary fiber but has not been used to
develop high-fiber bread. To develop such bread, it replaced 18, 20, and 22% of flour in the …

Rice bran (RB) is a valuable byproduct derived from rice milling that represents an excellent
opportunity for dietary inclusion. Bioactive components with antioxidant potential have been …

Wheat germ has an important enzymatic activity, being lipases the enzymes which cause the
highest impact in the reduction of shelf life. The objective of this study was to evaluate the …

The effect of replacing wheat flour by infrared stabilized rice bran (SRB) at the levels of 2.5,
5.0 and 10.0% on the content of thiamine, riboflavin, niacin, pyridoxamine, pyridoxine …