Effects of germination and high hydrostatic pressure processing on mineral elements, amino acids and antioxidants in vitro bioaccessibility, as well as starch digestibility in brown rice ( Oryza sativa L.)

Author:

Xia Qiang,Wang Liping,Xu Congcong,Mei Jun,Li Yunfei

Funder

Project of Prepared Food Research and Industrialization

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference56 articles.

1. Comparison of dry, wet and microwave digestion methods for the multi element determination in some dried fruit samples by ICP-OES;Altundag;Food and Chemical Toxicology,2011

2. Effect of germination and probiotic fermentation on antinutrients and in vitro digestibility of starch and protein and availability of minerals from barley based food mixtures;Arora;Journal of Food Science and Technology (Mysore),2009

3. Principles and application of high pressure-based technologies in the food industry;Balasubramaniam;Annual Review of Food Science and Technology,2015

4. New opportunities and perspectives of high pressure treatment to improve health and safety attributes of foods. A review;Barba;Food Research International,2015

5. Quick cooking rice by high hydrostatic pressure processing;Boluda-Aguilar;LWT-Food Science and Technology,2013

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