Different fractions from wheat flour provide distinctive phenolic profiles and different bioaccessibility of polyphenols following in vitro digestion
Leilei Zhang, Pascual García-Pérez, Erika Martinelli, Gianluca Giuberti, Marco Trevisan, Luigi Lucini
Topics & Concepts
Food scienceBranFerulic acidPolyphenolChemistryWheat flourDigestion (alchemy)ValorisationWheat breadDietary fibreRaw materialBiochemistryOrganic chemistryAntioxidantChromatographyEconomicsMarket economyFood composition and propertiesPhytochemicals and Antioxidant ActivitiesSeed and Plant Biochemistry