Effects of germination on the nutritive value and bioactive compounds of brown rice breads-Reference-Cited by-同舟云学术

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Effects of germination on the nutritive value and bioactive compounds of brown rice breads

Published:2015-04 Issue: Volume:173 Page:298-304
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Cornejo Fabiola,Caceres Patricio J.,Martínez-Villaluenga Cristina,Rosell Cristina M.,Frias Juana

Funder

Spanish Scientific Research Council

Spanish Ministry of Economy and Sustainability

National Secretary of High Education, Science, Technology and Innovation

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference40 articles.

1. Effect of soaking process on nutrient bio-accessibility and phytic acid content of brown rice cultivar;Albarracín;LWT – Food Science and Technology,2013

2. Analysis of starch amylolysis using plots for first-order kinetics;Butterworth;Carbohydrate Polymers,2012

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

4. Germination conditions affect selected quality of composite wheat-germinated brown rice flour and bread formulations;Charoenthaikij;Journal of Food Science,2010

5. Composite wheat-germinated brown rice flours: Selected physicochemical properties and bread application;Charoenthaikij;International Journal of Food Science & Technology,2012

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2. Utilization of Germinated Seeds as Functional Food Ingredients: Optimization of Nutrient Composition and Antioxidant Activity Evolution Based on the Germination Characteristics of Chinese Chestnut (Castanea mollissima);Foods;2024-08-20

3. Impact of ultrasonication on the physicochemical, pasting, amino acid, mineral, phenolic, and sugar profile of germinated brown rice from various varieties;Journal of Food Science and Technology;2024-08-13

4. Study of the changes on the physicochemical properties of isolated lentil starch during germination;International Journal of Biological Macromolecules;2024-05

5. Development of Germinated-Brown-Rice-Based Novel Functional Beverage Enriched with γ-Aminobutyric Acid: Nutritional and Bio-Functional Characterization;Foods;2024-04-22

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