Germinated high‐resistant starch rice: A potential novel functional food-Reference-Cited by-同舟云学术

Germinated high‐resistant starch rice: A potential novel functional food

Published:2022-06-10 Issue:8 Volume:57 Page:5439-5449
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J of Food Sci Tech

Author:

Liu Tian¹,Zhou Yufeng¹,Wu Dianxing¹²,Chen Qihe³^ORCID,Shu Xiaoli¹²^ORCID

Affiliation:

1. State Key Laboratory of Rice Biology and Key Laboratory of the Ministry of Agriculture for the Nuclear‐Agricultural Sciences Zhejiang University Hangzhou 310029 China

2. Hainan Institute of Zhejiang University Yazhou Bay Science and Technology City Yazhou District, Sanya 572025 China

3. Department of Food Science and Nutrition Zhejiang University Hangzhou China

Funder

National Natural Science Foundation of China

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.15876

Reference58 articles.

1. Effect of Soaking, Cooking, Germination and Fermentation Processing on Proximate Analysis and Mineral Content of Three White Sorghum Varieties (Sorghum bicolor L. Moench)

2. Germination and microwave processing of barley ( Hordeum vulgare L ) changes the structural and physicochemical properties of β- d -glucan & enhances its antioxidant potential

3. Green processing protocol for germinating and wet milling brown rice for beverage formulations: Sprouting, milling and gelatinization effects

4. Sprouted Grains: A Comprehensive Review

5. Progress and challenges in improving the nutritional quality of rice (Oryza sativaL.)

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