Effects of controlled germination on selected physicochemical and functional properties of whole-wheat flour and enhanced γ-aminobutyric acid accumulation by ultrasonication-Reference-Cited by-同舟云学术

Effects of controlled germination on selected physicochemical and functional properties of whole-wheat flour and enhanced γ-aminobutyric acid accumulation by ultrasonication

Published:2018-03 Issue: Volume:243 Page:214-221
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Ding Junzhou^ORCID,Hou Gary G.,Nemzer Boris V.,Xiong Shanbai,Dubat Arnaud,Feng Hao

Funder

Illinois Agricultural Experiment Station

Key Sciences & Technology Research Innovative Programs

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference41 articles.

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3. Maximising the phytochemical content and antioxidant activity of Ecuadorian brown rice sprouts through optimal germination conditions;Caceres;Food Chemistry,2014

4. Effects of steeping and anaerobic treatment on GABA (γ-aminobutyric acid) content in germinated waxy hull-less barley;Chung;LWT - Food Science and Technology,2009

5. Enhancing contents of γ-aminobutyric acid (GABA) and other micronutrients in dehulled rice during germination under normoxic and hypoxic conditions;Ding;Journal of Agricultural and Food Chemistry,2016

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