Enhancement of Digestibility of Nutrients (In vitro), Antioxidant Potential and Functional Attributes of Wheat Flour Through Grain Germination
Author:
Publisher
Springer Science and Business Media LLC
Subject
Chemistry (miscellaneous),Food Science
Link
http://link.springer.com/content/pdf/10.1007/s11130-021-00881-z.pdf
Reference25 articles.
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2. Chen Z, Wang P, Weng Y, Ma Y, Gu Z, Yang R (2017) Comparison of phenolic profiles, antioxidant capacity and relevant enzyme activity of different Chinese wheat varieties during germination. Food Biosci 20:159–167
3. Singh A, Sharma S (2017) Bioactive components and functional properties of biologically activated cereal grains: a bibliographic review. Crit Rev Food Sci Nutr 57:3051–3071
4. Jayasena V, James AP (2013) Total phenolic and phytosterol compounds and the radical scavenging activity of germinated Australian sweet lupin flour. Plant Foods Hum Nutr 68:352–357
5. Baranzelli J, Kringel DH, Colussi R, Paiva FF, Aranha BC, de Miranda MZ, da Rosa Zavareze E, Dias ARG (2018) Changes in enzymatic activity, technological quality and gamma-aminobutyric acid (GABA) content of wheat flour as affected by germination. LWT-Food Sci Technol 90:483–490
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