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An Update Regarding the Bioactive Compound of Cereal By-Products: Health Benefits and Potential Applications.
Farcaș, Anca Corina; Socaci, Sonia Ancuța; Nemeș, Silvia Amalia; Pop, Oana Lelia; Coldea, Teodora Emilia; Fogarasi, Melinda; Biriș-Dorhoi, Elena Suzana.
Afiliação
  • Farcaș AC; Department of Food Science, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Manastur 3-5, 400372 Cluj-Napoca, Romania.
  • Socaci SA; Department of Food Science, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Manastur 3-5, 400372 Cluj-Napoca, Romania.
  • Nemeș SA; Institute of Life Sciences, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Manastur 3-5, 400372 Cluj-Napoca, Romania.
  • Pop OL; Department of Food Science, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Manastur 3-5, 400372 Cluj-Napoca, Romania.
  • Coldea TE; Department of Food Engineering, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Manastur 3-5, 400372 Cluj-Napoca, Romania.
  • Fogarasi M; Department of Food Engineering, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Manastur 3-5, 400372 Cluj-Napoca, Romania.
  • Biriș-Dorhoi ES; Department of Food Science, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Manastur 3-5, 400372 Cluj-Napoca, Romania.
Nutrients ; 14(17)2022 Aug 24.
Article em En | MEDLINE | ID: mdl-36079730
Cereal processing generates around 12.9% of all food waste globally. Wheat bran, wheat germ, rice bran, rice germ, corn germ, corn bran, barley bran, and brewery spent grain are just a few examples of wastes that may be exploited to recover bioactive compounds. As a result, a long-term strategy for developing novel food products and ingredients is encouraged. High-value compounds like proteins, essential amino acids, essential fatty acids, ferulic acid, and other phenols, tocopherols, or ß-glucans are found in cereal by-products. This review aims to provide a critical and comprehensive overview of current knowledge regarding the bioactive compounds recovered from cereal by-products, emphasizing their functional values and potential human health benefits.
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Grão Comestível / Eliminação de Resíduos Limite: Humans Idioma: En Revista: Nutrients Ano de publicação: 2022 Tipo de documento: Article País de afiliação: Romênia País de publicação: Suíça
Texto completo
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Imprimir
XML
PubMed Links
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Grão Comestível / Eliminação de Resíduos Limite: Humans Idioma: En Revista: Nutrients Ano de publicação: 2022 Tipo de documento: Article País de afiliação: Romênia País de publicação: Suíça