Health-promoting germinated rice and value-added foods: a comprehensive and systematic review of germination effects on brown rice-Reference-Cited by-同舟云学术

Health-promoting germinated rice and value-added foods: a comprehensive and systematic review of germination effects on brown rice

Published:2022-07-11 Issue: Volume: Page:1-34
ISSN:1040-8398
Container-title:Critical Reviews in Food Science and Nutrition
language:en
Short-container-title:Critical Reviews in Food Science and Nutrition

Author:

Beaulieu John C.¹,Boue Stephen M.¹,Goufo Piebiep²

Affiliation:

1. Food Processing & Sensory Quality Research Unit, United States Department of Agriculture, Agricultural Research Service, Southern Regional Research Center, New Orleans, Louisiana, USA

2. Centre for the Research and Technology of Agro-Environmental and Biological Sciences (CITAB), University of Trás-os-Montes and Alto Douro (UTAD), Vila Real, Portugal

Funder

FCT-Fundação para a Ciência e a Tecnologia

Publisher

Informa UK Limited

Subject

Industrial and Manufacturing Engineering,General Medicine,Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/10408398.2022.2094887

Reference318 articles.

1. AACCI. 2008. AACCI definitions of whole grain/sprouted grain/whole grain product. February 2008 the AACC International Board approved the following statement on sprouted grains. 2008. AACCI, American Association of Cereal Chemists International.

2. THE POSSIBILITY OF USING UNGERMINATED AND GERMINATED BROWN RICE FLOURS AT DIFFERENT SUBSTITUTION LEVELS OF WHEAT FLOUR IN BREADMAKING

3. Compositional analyses of white, brown and germinated forms of popular Malaysian rice to offer insight into the growing diet-related diseases

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