Zinc fortification as a tool for improving sprout hygienic and nutritional quality: a factorial design approach-Reference-Cited by-同舟云学术

Zinc fortification as a tool for improving sprout hygienic and nutritional quality: a factorial design approach

Published:2019-05-24 Issue:11 Volume:99 Page:5187-5194
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric.

Author:

Jribi Sarra¹^ORCID,Molnàr Helga²,Antal Otilia Tamara²,Adànyi Nóra²,Kheriji Oussema³,Naàr Zoltan²,Debbabi Hajer¹

Affiliation:

1. National Institute of Agronomy of Tunisia (INAT), Research Unit UR17AGR01 ‘Valorization of the Tunisian natural and agro‐food heritage through innovation’University of Carthage Tunis Tunisia

2. Food Science Research Institute, National Agricultural Research and Innovation Centre Budapest Hungary

3. National Institute of Cereal crops (INGC) Bou Salem Tunisia

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/jsfa.9765

Reference53 articles.

1. Minimally Processed Foods: Overview

2. Minimal processing methods

3. Germinated grains – Sources of bioactive compounds

4. Bioactive compounds and bioactivities of germinated edible seeds and sprouts: An updated review

5. Sprouting, an Eco-Friendly Technology for Improving Nutritional Quality of Tunisian Wheat Cultivar “Khiar”

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