Cereal Bran: Novel Processing Techniques, Nutritional Composition and Health Benefits
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Grain".
Deadline for manuscript submissions: 20 September 2025 | Viewed by 1473
Special Issue Editors
Interests: food science; cereal science; dietary fiber; protein and starch
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
Cereal bran, the primary byproduct of milling wheat, rice, corn, oats, and barley, is rich in dietary fiber, proteins, lipids, phenolics, minerals, and vitamins, making it a promising source for healthy food processing. This Special Issue will focus on innovative techniques such as grinding, dry fractionation, and fermentation that enhance the functional properties and health benefits of cereal bran and its components.
By examining current research and developments, we aim to highlight how these novel processing methods can improve the bioavailability of nutrients in cereal bran and the overall health benefits of their consumption. We invite contributions that investigate the relationship between new processing techniques and nutrient retention, the role of bran in promoting health benefits, and its potential in developing functional foods. Together, we will uncover the diverse advantages of cereal bran and its role in advancing dietary practices for improved health outcomes.
Potential topics include, but are not limited to, the following:
- Cell wall polysaccharides in cereal bran;
- Phytochemicals in cereal bran;
- Novel processing techniques for improving cereal bran quality;
- Health benefits of cereal bran and its components;
- Health-promoting foods of cereal bran.
Prof. Dr. Sen Ma
Dr. Zhongwei Chen
Guest Editors
Manuscript Submission Information
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Keywords
- cereal bran
- dietary fiber
- lipids
- enzymes
- phytochemicals
- novel processing techniques
- health benefits
- health-promoting foods
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