3 documents found, page 1 of 1
Sustainable valorization of wheat by-products through a green bioprocessing
Ferreira, Daniela Marisa; Brassesco, Maria Emília; Coscueta, Ezequiel; Pintado, ManuelaCereals, particularly wheat, are a fundamental part of the global diet, but their processing generates significant by-products, namely wheat bran (WB) and wheat germ (WG), yielding, annually and globally, approximately 150 million tonnes and 25 million tonnes of by-products, respectively. These by-products remain largely underutilized. Wheat bran is a valuable source of dietary fiber and minerals, while wheat g...
A full insight into the valorization of wheat by-products
Ferreira, Daniela Marisa; Coscueta, Ezequiel; Brassesco, María Emília; Pintado, ManuelaWheat is one of the most consumed cereals globally, significantly contributing to human nutrition [1]. However, wheat processing generates underutilized by-products, primarily wheat germ and bran, despite their high nutritional value [2][3]. Wheat bran (WB) is a primary source of dietary fiber, proteins, and phenolic compounds and contributes to approximately 25% of the total weight of the wheat grain [4]. Ther...
A full insight into the valorization of wheat by-products
Ferreira, Daniela Marisa; Coscueta, Ezequiel; Brassesco, María Emília; Pintado, ManuelaWheat is one of the most consumed cereals globally, significantly contributing to human nutrition [1]. However, wheat processing generates underutilized by-products, primarily wheat germ and bran, despite their high nutritional value [2], [3]. Wheat bran (WB) is a primary source of dietary fiber, proteins, and phenolic compounds and contributes to approximately 25% of the total weight of the wheat grain [4]. Th...