ArticleFoods (Basel, Switzerland)2022
Characterization and Effect of Refining on the Oil Extracted from Durum Wheat By-Products.
Article in Foods (Basel, Switzerland), 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 6 papers.
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Who cites it
6 citing papers in PubMed, 16 citations in OpenAlex.
- Functional Reduced-Fat Mozzarella Cheese from "Essential Oil-Fed" Milk and Inulin Fortification.Foods (Basel, Switzerland) · 2026Article
- Could the quality characteristics of virgin olive oil influence its geographical classification using untargeted infrared spectroscopy and chemometrics?Food chemistry: X · 2025Article
- Developing a Clean Labelled Snack Bar Rich in Protein and Fibre with Dry-Fractionated Defatted Durum Wheat Cake.Foods (Basel, Switzerland) · 2023Article
- The Use of Durum Wheat Oil in the Preparation ofFoods (Basel, Switzerland) · 2022Article
- Upcycling of Agro-Food Chain By-Products to Obtain High-Value-Added Foods.Foods (Basel, Switzerland) · 2022Article
- Effect of Durum Wheat Oil on the Physico-Chemical and Sensory Features of Biscuits.Foods (Basel, Switzerland) · 2022Article
Corrections and comments
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Authors and funding
7 authors at 2 institutions in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Durum wheat is one of the most important cereal grains worldwide, used mostly for pasta making and bakery products. The by-products derived for the milling process, although very abundant, have only limited use. The aim of this work was to characterize the oils extracted from the by-products of debranning (DP) and milling processes (MP) of durum wheat and to follow the changes due to the refining process on the minor components. The results showed that DP had significantly higher oil content than MP, but it was characterized by a significantly lower amount of tocols. Polyunsaturated fatty acids content was similar (around 62% of total fatty acids). Consequently, a mixture of DP/MP (60/40
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