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 …

The coarse texture and difficulty in processing dietary fiber (DF) in cereal bran have become
limiting factors for the development of the whole cereal grain (WCG) food industry. To …

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 …

Brown rice, as a kind of whole-grain food, has attracted significant attention due to its health
benefits. This paper aimed to investigate the effect of rice bran content and retrograded time …

For thousands of years, cereals have been a key source of food for human meals and
animal feed, and a considerable number of by-products are created throughout the whole …

Orange-fleshed sweet potato (OFSP) and pumpkin fruit are underutilized crops with great
potential for the production of high-quality bread with health-enhancing properties. However …

The dissertation substantiates the principles and methods that form the scientific basis for
the enriching of fermented milk drinks with dietary fibers. Fermented milk drinks are products …

10.5. 1 Current Trends in Malting........................................................................................ 203 10.5.
2 Nutritional Potential and Application of Malted Cereals......................................... 203 10.5 …

Defatted sesame flour (DSF) is a kind of by-products of agricultural processing, they are rich
in dietary fiber and other nutrients. In modern society, dietary fibre is increasingly being paid …