Shengmin Sang, PhD, with the NC A&T Center for Excellence in Post-Harvest Technologies, is researching metabolites and dietary markers of grains like wheat and rye that can help increase their use as a preventative for diabetes and lung and colon cancer.
Sang and NC A&T’s Guibing Chen, PhD, are experimenting with a process called microfluidization to increase the bran content in baked goods and cereals. Chen’s research shows that the structural changes that occur in wheat bran treated with microfluidization increases the antioxidant activity by as much as three times when compared to bran that is not treated. For consumers, the perfecting of this processing technique means foods with higher bran content without changes to the flavor and texture of foods. Read the full story.