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Bran, also known as miller's bran, is the component of a cereal grain consisting of the hard layers – the combined aleurone and pericarp – surrounding the endosperm. Corn (maize) bran also includes the pedicel (tip cap). [ 1 ]
A whole grain is a grain of any cereal and pseudocereal that contains the endosperm, germ, and bran, in contrast to refined grains, which retain only the endosperm. [ 1 ] [ 2 ] [ 3 ] As part of a general healthy diet , consumption of whole grains is associated with lower risk of several diseases.
The Journal of Food Safety is a quarterly peer-reviewed scientific journal covering research on microbial food safety. [1] It was established in 1977 and is currently published by Wiley-Blackwell. The journal moved to online-only publication in 2011. [2] The editor-in-chief is Vivian C.H. Wu .
Dietary fiber is defined to be plant components that are not broken down by human digestive enzymes. [1] In the late 20th century, only lignin and some polysaccharides were known to satisfy this definition, but in the early 21st century, resistant starch and oligosaccharides were included as dietary fiber components.
Detailed illustration of the different parts constituting a wheat kernel. The germ of a cereal grain is the part that develops into a plant; [1] it is the seed embryo. [2] Along with bran, germ is often a by-product of the milling [3] that produces refined grain products.
Mari Ostendorf poured a bowl of Raisin Bran for her 3-year-old daughter and heard a pronouncement that caught her attention: "Hey momma, I don't think this belongs in my cereal."
Food safety (or food hygiene) is used as a scientific method/discipline describing handling, preparation, and storage of food in ways that prevent foodborne illness.The occurrence of two or more cases of a similar illness resulting from the ingestion of a common food is known as a food-borne disease outbreak. [1]
It is a product of the dehydration of sugars, as occurs in a variety of agricultural byproducts, including corncobs, oat, wheat bran, and sawdust. The name furfural comes from the Latin word furfur, meaning bran, referring to its usual source. Furfural is derived only from dried biomass.