ArticlePlant foods for human nutrition (Dordrecht, Netherlands)2018
Effect of Extrusion Conditions and the Optimization of Phenolic Compound Content and Antioxidant Activity of Wheat Bran Using Response Surface Methodology.
Article in Plant foods for human nutrition (Dordrecht, Netherlands), 2018. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 11 papers.
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Who cites it
11 citing papers in PubMed.
- Optimizing Wheat Milling By-Products: An Overview of Processing Techniques.Foods (Basel, Switzerland) · 2026Review
- Microalgae-Enriched High-Moisture Meat Analogues: Improved Physicochemical, Functional, and Digestibility Properties.Foods (Basel, Switzerland) · 2025Article
- Feasibility of Extruded Brewer's Spent Grain as a Food Ingredient for a Healthy, Safe, and Sustainable Human Diet.Foods (Basel, Switzerland) · 2022Article
- Evaluating the Effects of Wheat Cultivar and Extrusion Processing on Nutritional, Health-Promoting, and Antioxidant Properties of Flour.Frontiers in nutrition · 2022Article
- Changes in Phenolics during Cooking Extrusion: A Review.Foods (Basel, Switzerland) · 2021Review
- Enrichment in Different Health Components of Barley Flour Using Twin-Screw Extrusion Technology to Support Nutritionally Balanced Diets.Frontiers in nutrition · 2021Article
- Food Processing Technologies to Develop Functional Foods With Enriched Bioactive Phenolic Compounds in Cereals.Frontiers in plant science · 2021Review
- Advances on the Valorisation and Functionalization of By-Products and Wastes from Cereal-Based Processing Industry.Foods (Basel, Switzerland) · 2020Review
- Effect of Extrusion Processing Conditions on the Phenolic Compound Content and Antioxidant Capacity of Sorghum (Sorghum bicolor (L.) Moench) Bran.Plant foods for human nutrition (Dordrecht, Netherlands) · 2020Article
- In Vitro Antioxidant Activity Optimization of Nut Shell (Biomolecules · 2019Article
- Anti-Inflammatory Substances in Wheat Malt Inducing Antisecretory Factor.Plant foods for human nutrition (Dordrecht, Netherlands) · 2019Article
Corrections and comments
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Authors and funding
6 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The extrusion process (EP) consists of heat and mechanical treatments under different conditions of moisture, shear, and pressure and rapidly causes structural alterations and changes in the functional properties of the extruded material. The aim of this study was to evaluate the effect of extrusion conditions and optimize the wheat bran extrusion conditions to achieve the greatest content of phenolic compounds and antioxidant activity using response surface methodology. The EP factors evaluated were feed moisture (FM) (25-33.54%) and final extrusion temperature (T) (140-180 °C). The properties evaluated in the extruded material were bound total phenol content (BTPC), total phenolic compounds and antioxidant activity (AOX). Analysis of variance (ANOVA) and response surface methodology were used in the evaluation. The determination coefficients, (FM)
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Registered trials
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