Over the past decades, adding dietary fibers (DF) to the human diet has gained interest due
to their evident health effects. It led to more extensive studies for finding their purpose and …

Wheat bran is a major by-product of white flour milling and had been produced in large
quantities around the world; it is rich in dietary fiber and had already been used in many …

The established use of wheat bran (WB) as a food ingredient is related to the nutritional
components locked in its dietary fibre. Concurrently, the technological impairment it poses …

Background The emergence of chronic diseases has increased interest in foods with high
nutritional value and health benefits. In particular, high-fiber food is becoming more popular …

Wheat bran (WB) is a major by‐product of wheat processing and is widely used as livestock
feed and brewing material. Its development and application have attracted a great deal of …

In this work, the influence of bioprocessing on the nutritional quality and health effects of
wheat bran of different particle sizes (750, 400, 160, 50 μm) was evaluated. Bioprocessing …

Wheat bran, the primary by-product from the wheat milling process, represents an abundant
reservoir of essential nutrients, dietary fiber, vitamins, minerals, and bioactive compounds …

Interest in cereal bran as a source of dietary fibre (DF) and functional components has
increased in recent years. Current studies actively focus on DF definition, analysis …

Wheat bran is a by-product of wheat flour production used as a nutritious and economic feed
ingredient, but since it possesses several anti-nutritional factors that entrap nutrients and …

Production of wheat bran (WB) for human consumption is estimated to be about 90 million
tonnes per year. WB is a cheap and abundant source of dietary fibre which has been linked …