Oana Raluca Negrean
Research Subjects
Oana Raluca Negrean has a total of 2 co-authors. Here are the top co-authors by number of shared publications:
- Anca Corina Fărcaș
Department of Food Science, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 400372 Cluj-Napoca, Romania
1 shared publication - Sonia Ancuța Socaci
Department of Food Science, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, 400372 Cluj-Napoca, Romania
1 shared publication
Latest Publications
- 7 July 2025
- Published by Taylor & Francis
- p. 520-533
Cereal By-Products, Proteins, and Amino Acids for Human Consumption: A New Narrative
The global market is increasingly seeking enhanced dietary options, prompting the food industry to innovate functional components such as plant proteins. This trend signifies a notable shift from traditional reliance on animal proteins towards plant-based sources. Cereal processing, involving grains like wheat, rice, barley, and maize, results in by-products enriched with biofunctional elements, including fiber, proteins, peptides, minerals, vitamins, lignans, phenolic compounds, phytoestrogens, lipids, and more, varying by source type. Notably, cereal by-products, particularly rich in protein from the aleurone layer, offer varied protein compositions between the endosperm and outer grain layer. Particularly, endosperm protein is dominated by glutenins and gliadins, while bran protein contains more albumins and globulins. This review aims to highlight the beneficial effects of proteins and amino acids derived from cereal by-products on human health, underscoring their nutritional significance and potential in disease prevention.
- 7 July 2025
- Published by Taylor & Francis
- p. 520-533
Cereal By-Products, Proteins, and Amino Acids for Human Consumption: A New Narrative
The global market is increasingly seeking enhanced dietary options, prompting the food industry to innovate functional components such as plant proteins. This trend signifies a notable shift from traditional reliance on animal proteins towards plant-based sources. Cereal processing, involving grains like wheat, rice, barley, and maize, results in by-products enriched with biofunctional elements, including fiber, proteins, peptides, minerals, vitamins, lignans, phenolic compounds, phytoestrogens, lipids, and more, varying by source type. Notably, cereal by-products, particularly rich in protein from the aleurone layer, offer varied protein compositions between the endosperm and outer grain layer. Particularly, endosperm protein is dominated by glutenins and gliadins, while bran protein contains more albumins and globulins. This review aims to highlight the beneficial effects of proteins and amino acids derived from cereal by-products on human health, underscoring their nutritional significance and potential in disease prevention.