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Optimizing growth media enhances microbial proliferation and maximizes product yield. Statistical experimental design methodologies provide structured and reproducible approaches, offering progressively higher levels of robustness and efficiency.The One-Factor-at-a-Time (OFAT) MethodThe One-Factor-at-a-Time (OFAT) method involves adjusting a single variable while keeping all others constant. However, it cannot detect interactions between variables, often leading to suboptimal outcomes when...
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Related Experiment Video

Updated: Mar 29, 2026

High-throughput, Microscale Protocol for the Analysis of Processing Parameters and Nutritional Qualities in Maize Zea mays L.
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Optimizing Wheat Milling By-Products: An Overview of Processing Techniques.

Reham Ahmed Khashaba1,2, Haiwei Lou1,3, Yue Li1

  • 1College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China.

Foods (Basel, Switzerland)
|March 28, 2026
PubMed
Summary

Wheat by-products (WBP) offer a sustainable food source. Nonthermal processing shows promise for enhancing WBP

Keywords:
functional developmentnonthermal treatmentsnutritional modificationwheat milling by-product

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Area of Science:

  • Food Science and Technology
  • Agricultural By-product Valorization
  • Nutritional Biochemistry

Background:

  • Growing demand for healthy foods and climate change challenges necessitate sustainable resources.
  • Annual wheat by-product (WBP) production exceeds 150 million tons, with significant annual growth.
  • WBP presents an opportunity for developing novel, health-promoting food ingredients.

Purpose of the Study:

  • To review the impact of thermal and nonthermal processing technologies on WBP.
  • To evaluate changes in enzyme activity, antinutritional factors, bioactive compounds, antioxidant activity, and functional properties of WBP.
  • To identify promising nonthermal techniques for improving WBP's nutritional quality and shelf-life.

Main Methods:

  • Comprehensive literature review of thermal and nonthermal processing effects on WBP.
  • Analysis of studies focusing on enzyme activity, antinutrients, bioactive compounds, and functional properties.
  • Evaluation of emerging nonthermal technologies such as high-intensity ultrasound, radiofrequency, and cold plasma.

Main Results:

  • Thermal processing can lead to significant degradation of WBP's nutritional components due to heat sensitivity.
  • Nonthermal techniques show potential for enhancing nutritional quality and extending the shelf life of WBP.
  • Specific nonthermal methods like ultrasound, radiofrequency, and cold plasma require further investigation for optimal application.

Conclusions:

  • Nonthermal processing offers a viable alternative to thermal methods for treating WBP, minimizing nutritional loss.
  • Further research is essential to fully understand and optimize the application of nonthermal technologies on WBP.
  • Successful implementation of treated WBP could lead to innovative, health-promoting food products and improved food industry sustainability.