51
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Effects of germination on the physicochemical, nutritional and in vitro digestion characteristics of flours from waxy and nonwaxy proso millet, common buckwheat and pea. INNOV FOOD SCI EMERG 2021. [DOI: 10.1016/j.ifset.2020.102586] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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52
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Su C, Saleh AS, Zhang B, Feng D, Zhao J, Guo Y, Zhao J, Li W, Yan W. Effects of germination followed by hot air and infrared drying on properties of naked barley flour and starch. Int J Biol Macromol 2020; 165:2060-2070. [DOI: 10.1016/j.ijbiomac.2020.10.114] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/17/2020] [Revised: 10/12/2020] [Accepted: 10/14/2020] [Indexed: 11/30/2022]
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53
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Wang J, Bian Z, Wang S, Zhang L. Effects of ultrasonic waves, microwaves, and thermal stress treatment on the germination of Tartary buckwheat seeds. J FOOD PROCESS ENG 2020. [DOI: 10.1111/jfpe.13494] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Jianfei Wang
- Biological and Chemical Engineering Institute Anhui Polytechnic University Wuhu China
| | - Zixiu Bian
- Biological and Chemical Engineering Institute Anhui Polytechnic University Wuhu China
| | - Shunmin Wang
- Biological and Chemical Engineering Institute Anhui Polytechnic University Wuhu China
| | - Lixia Zhang
- Research Institute of Agricultural Product Processing Jiangsu Academy of Agricultural Sciences Nanjing China
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54
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Lu C, Ding J, Park HK, Feng H. High intensity ultrasound as a physical elicitor affects secondary metabolites and antioxidant capacity of tomato fruits. Food Control 2020. [DOI: 10.1016/j.foodcont.2020.107176] [Citation(s) in RCA: 21] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
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55
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Parenti O, Guerrini L, Zanoni B. Techniques and technologies for the breadmaking process with unrefined wheat flours. Trends Food Sci Technol 2020. [DOI: 10.1016/j.tifs.2020.02.034] [Citation(s) in RCA: 38] [Impact Index Per Article: 9.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/13/2023]
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56
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Pakfetrat S, Amiri S, Radi M, Abedi E, Torri L. Reduction of phytic acid, aflatoxins and other mycotoxins in wheat during germination. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2019; 99:4695-4701. [PMID: 30908628 DOI: 10.1002/jsfa.9710] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/26/2018] [Revised: 03/22/2019] [Accepted: 03/22/2019] [Indexed: 06/09/2023]
Abstract
BACKGROUND Wheat grains are susceptible to infection by various toxigenic fungal species that produce toxic metabolites called mycotoxins. This makes wheat one of the most important daily dietary sources of mycotoxins for consumers. As germination is popularly used to improve the nutritional quality of grains, the present study was carried out to understand its effect on the toxin content of wheat seeds. For this purpose, wheat grains were spiked with ochratoxin A (OTA; 5 μg kg-1 ), aflatoxins B2 and G2 (5 μg kg-1 ), zearalenone (ZEA; 20 μg kg-1 ), aflatoxins B1 and G1 (20 μg kg-1 ) and deoxynivalenol (DON; 50 μg kg-1 ) in separate experiments. Thereafter, the grains were germinated and analyzed for toxin content during 14 days of germination using a high-performance liquid chromatography (HPLC) method. RESULTS ZEA content did not change significantly until 14 days. The maximum reductions of DON, OTA and aflatoxins at days 10-14 of germination were 39, 38, 41 (B1), 60 (B2), 33 (G1) and 62% (G2) respectively. A 63% reduction of phytic acid at 14 days was observed, according to Fe2+ bioavailability. For all toxins (except ZEA), there were no significant differences in reduction after day 10. CONCLUSION Germination for 10 days might be sufficient to achieve an appropriate decrease in toxin content. © 2019 Society of Chemical Industry.
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Affiliation(s)
- Sara Pakfetrat
- Department of Food Science and Technology, Yasooj Branch, Islamic Azad University, Yasooj, Iran
| | - Sedigheh Amiri
- Department of Food Science and Technology, Yasooj Branch, Islamic Azad University, Yasooj, Iran
| | - Mohsen Radi
- Department of Food Science and Technology, Yasooj Branch, Islamic Azad University, Yasooj, Iran
| | - Elahe Abedi
- Department of Food Science and Technology, College of Agriculture, Fasa University, Fasa, Iran
| | - Luisa Torri
- University of Gastronomic Sciences, Bra, Italy
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57
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Jerome RE, Singh SK, Dwivedi M. Process analytical technology for bakery industry: A review. J FOOD PROCESS ENG 2019. [DOI: 10.1111/jfpe.13143] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
Affiliation(s)
- Rifna E. Jerome
- Department of Food Process EngineeringNational Institute of Technology Rourkela Rourkela Odisha India
| | - Sushil K. Singh
- Department of Food Process EngineeringNational Institute of Technology Rourkela Rourkela Odisha India
| | - Madhuresh Dwivedi
- Department of Food Process EngineeringNational Institute of Technology Rourkela Rourkela Odisha India
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58
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Enhancement of γ-aminobutyric acid, avenanthramides, and other health-promoting metabolites in germinating oats (Avena sativa L.) treated with and without power ultrasound. Food Chem 2019; 283:239-247. [DOI: 10.1016/j.foodchem.2018.12.136] [Citation(s) in RCA: 33] [Impact Index Per Article: 6.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/04/2018] [Revised: 12/30/2018] [Accepted: 12/31/2018] [Indexed: 12/24/2022]
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59
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Jribi S, Sahagùn M, Debbabi H, Gomez M. Evolution of functional, thermal and pasting properties of sprouted whole durum wheat flour with sprouting time. Int J Food Sci Technol 2019. [DOI: 10.1111/ijfs.14192] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
- Sarra Jribi
- National Institute of Agronomy of Tunisia (INAT) Research Unit UR17AGR01 “Valorization of the Tunisian natural and agro‐food heritage through innovation” University of Carthage 43 Avenue Charles Nicolle Tunis 1082 Tunisia
- Food Technology Area College of Agriculture Engineering University of Valladolid Palencia 34004 Spain
| | - Marta Sahagùn
- Food Technology Area College of Agriculture Engineering University of Valladolid Palencia 34004 Spain
| | - Hajer Debbabi
- National Institute of Agronomy of Tunisia (INAT) Research Unit UR17AGR01 “Valorization of the Tunisian natural and agro‐food heritage through innovation” University of Carthage 43 Avenue Charles Nicolle Tunis 1082 Tunisia
| | - Manuel Gomez
- Food Technology Area College of Agriculture Engineering University of Valladolid Palencia 34004 Spain
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60
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Wang P, Liu K, Yang R, Gu Z, Zhou Q, Jiang D. Comparative Study on the Bread Making Quality of Normoxia- and Hypoxia-Germinated Wheat: Evolution of γ-Aminobutyric Acid, Starch Gelatinization, and Gluten Polymerization during Steamed Bread Making. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2019; 67:3480-3490. [PMID: 30817141 DOI: 10.1021/acs.jafc.9b00200] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/09/2023]
Abstract
To explore the bread making characteristics of germinated wheat flour, the current study focused on the componential evolution throughout the steamed bread making process. Hypoxia-germinated wheat (HGW) dough produced the maximum γ-aminobutyric acid as a result of high glutamic acid decarboxylase activity during fermentation compared to normoxia-germinated wheat (NGW) and sound wheat (SW). HGW was superior to NGW in terms of rheological properties and restored the organoleptic characteristics as SW bread. Blocking of α-amylase activity and protein polymerization demonstrated that the decline in pasting and gelation properties was not caused by changes in intrinsic starch and protein properties. Polymerization of α- and γ-gliadin to glutenin was facilitated in germinated wheat bread, while the cross-linking degree of glutenin-gliadin was suppressed. In comparison to NGW bread, more high-molecular-weight glutenin subunits but less α-gliadin fractions polymerized upon steaming of HGW dough. Results demonstrate that HGW has great potential to be exploited as a nutritious functional ingredient for wheat-based food.
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61
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Baranzelli J, Kringel DH, Mallmann JF, Bock E, Mello El Halal SL, Prietto L, da Rosa Zavareze E, Zavariz de Miranda M, Renato Guerra Dias A. Impact of Wheat (
Triticum aestivum
L.) Germination Process on Starch Properties for Application in Films. STARCH-STARKE 2019. [DOI: 10.1002/star.201800262] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
- Julia Baranzelli
- Laboratory of Post‐Harvest, Quality and Industrialization of GrainsDepartment of Food Science and TechnologyFaculty of Agronomy “Eliseu Maciel”Federal University of PelotasEliseu Maciel AveCapão do Leão96050‐500Brazil
| | - Dianini H. Kringel
- Laboratory of Post‐Harvest, Quality and Industrialization of GrainsDepartment of Food Science and TechnologyFaculty of Agronomy “Eliseu Maciel”Federal University of PelotasEliseu Maciel AveCapão do Leão96050‐500Brazil
| | - Joao F. Mallmann
- Laboratory of Post‐Harvest, Quality and Industrialization of GrainsDepartment of Food Science and TechnologyFaculty of Agronomy “Eliseu Maciel”Federal University of PelotasEliseu Maciel AveCapão do Leão96050‐500Brazil
| | - Emílio Bock
- Laboratory of Post‐Harvest, Quality and Industrialization of GrainsDepartment of Food Science and TechnologyFaculty of Agronomy “Eliseu Maciel”Federal University of PelotasEliseu Maciel AveCapão do Leão96050‐500Brazil
| | - Shanise L. Mello El Halal
- Laboratory of Post‐Harvest, Quality and Industrialization of GrainsDepartment of Food Science and TechnologyFaculty of Agronomy “Eliseu Maciel”Federal University of PelotasEliseu Maciel AveCapão do Leão96050‐500Brazil
| | - Luciana Prietto
- Laboratory of Post‐Harvest, Quality and Industrialization of GrainsDepartment of Food Science and TechnologyFaculty of Agronomy “Eliseu Maciel”Federal University of PelotasEliseu Maciel AveCapão do Leão96050‐500Brazil
| | - Elessandra da Rosa Zavareze
- Laboratory of Post‐Harvest, Quality and Industrialization of GrainsDepartment of Food Science and TechnologyFaculty of Agronomy “Eliseu Maciel”Federal University of PelotasEliseu Maciel AveCapão do Leão96050‐500Brazil
| | - Martha Zavariz de Miranda
- Grain Quality LaboratoryBrazilian Agricultural Research Corporation – Embrapa TrigoHighway BR 285, km 294, P. O. Box 308199050‐970 Passo FundoRSBrazil
| | - Alvaro Renato Guerra Dias
- Laboratory of Post‐Harvest, Quality and Industrialization of GrainsDepartment of Food Science and TechnologyFaculty of Agronomy “Eliseu Maciel”Federal University of PelotasEliseu Maciel AveCapão do Leão96050‐500Brazil
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62
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Evaluation of different tea extracts on dough, textural, and functional properties of dry Chinese white salted noodle. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2018.11.066] [Citation(s) in RCA: 21] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
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63
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Lauková M, Karovičová J, Minarovičová L, Kohajdová Z. Wheat bran stabilization and its effect on cookies quality. POTRAVINARSTVO 2019. [DOI: 10.5219/1021] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
Abstract
Wheat bran are widely used as a source of dietary fiber with enhanced health benefits. However, its hight application level in bakery products caused lower quality of these products (eg. reduced volume and increased hardness of product). Different mechanical, physical or chemical methods are used for modification of wheat bran physicochemical properties. Wheat bran obtained from two wheat variety was used to evaluate the effect of bran stabilization process on qualitative properties of baked goods. Stabilization was performed using hot air and microwave heating. Threated and unthreated wheat bran were blended with wheat flour at 5, 10 and 15% substitution level. Influence of bran addition on rheological properties was evaluated using Mixolab 2. Stabilized wheat bran increased water absorption up to 11.7% (hot air stabilization) and 11.9% (microwave stabilization), respectively. Hot air stabilization of wheat bran improved heat resistance of dough proteins during mixing and the stability of hot gel during heating. Stabilization process of wheat bran using both methods also increased the volume and spread ratio values of enriched cookies. Cookies incorporated with hot air treated bran were significantly softer than cookies contained raw bran. Sensory evaluation showed that addition of stabilized bran improved the shape and taste of cookies. Additionally, it was concluded that the most acceptable cookies were obtained at 5% addition level of bran stabilized using microwave heating.
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64
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Tian W, Ehmke L, Miller R, Li Y. Changes in Bread Quality, Antioxidant Activity, and Phenolic Acid Composition of Wheats During Early-Stage Germination. J Food Sci 2019; 84:457-465. [PMID: 30730580 DOI: 10.1111/1750-3841.14463] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/12/2018] [Revised: 01/10/2019] [Accepted: 01/14/2019] [Indexed: 12/27/2022]
Abstract
This study reported changes in baking properties, total phenolic content (TPC), antioxidant activity, and phenolic acid composition of three hard red winter wheat varieties during the early stage of seed germination. The wheats were sprouted at 30 °C and 95% relative humidity to achieve different germination levels based on falling number ranges (550 s for control flour; 350 s [low], 250 s [medium], and 120 s [high] for sprouted flours, respectively). Average germination times were 7, 8, and 10 hr for the low, medium, and high germinated samples, respectively. Most baking properties of sprouted whole flour were comparable to the control flour. However, TPC, flavonoid content, phenolic acids, and antioxidant activity of sprouted flour were lower than the control flour. To our knowledge, this is the first study that reported both baking properties and antioxidant potential of sprouted whole wheat flour from early-stage germination. The study deepens the understanding of seed germination and the potential use of sprouted flour in baking industry. PRACTICAL APPLICATION: This study evaluates the baking quality and nutraceutical value of sprouted whole wheat flour, which are key factors determining the application of sprouted flour in the baking industry. The results will contribute to the production of quality bakery products with enhanced nutraceutical benefits.
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Affiliation(s)
- Wenfei Tian
- Dept. of Grain Science and Industry, Kansas State Univ., Manhattan, KS 66506, USA
| | - Laura Ehmke
- Dept. of Grain Science and Industry, Kansas State Univ., Manhattan, KS 66506, USA
| | - Rebecca Miller
- Dept. of Grain Science and Industry, Kansas State Univ., Manhattan, KS 66506, USA
| | - Yonghui Li
- Dept. of Grain Science and Industry, Kansas State Univ., Manhattan, KS 66506, USA
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65
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Liu H, Kang Y, Zhao X, Liu Y, Zhang X, Zhang S. Effects of elicitation on bioactive compounds and biological activities of sprouts. J Funct Foods 2019. [DOI: 10.1016/j.jff.2018.12.019] [Citation(s) in RCA: 23] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023] Open
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66
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Wang J, Ma H, Wang S. Application of Ultrasound, Microwaves, and Magnetic Fields Techniques in the Germination of Cereals. FOOD SCIENCE AND TECHNOLOGY RESEARCH 2019. [DOI: 10.3136/fstr.25.489] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Jianfei Wang
- Biological and Chemical Engineering Institute, Anhui Polytechnic University
| | - Hui Ma
- Biological and Chemical Engineering Institute, Anhui Polytechnic University
| | - Shunmin Wang
- Biological and Chemical Engineering Institute, Anhui Polytechnic University
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67
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Liu Y, Xu M, Wu H, Jing L, Gong B, Gou M, Zhao K, Li W. The compositional, physicochemical and functional properties of germinated mung bean flour and its addition on quality of wheat flour noodle. Journal of Food Science and Technology 2018; 55:5142-5152. [PMID: 30483011 DOI: 10.1007/s13197-018-3460-z] [Citation(s) in RCA: 38] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 10/04/2018] [Accepted: 10/16/2018] [Indexed: 11/26/2022]
Abstract
Despite sprouted grains have high nutritional and functional properties, their exploration in mung bean and application in traditional foods are limited. The effects of germination of mung bean for 12, 24, 36, 48, 60 and 72 h on compositional, physicochemical and functional properties of its flour were investigated. The effects of incorporation of germinated mung bean flour at different levels (0, 10, 20 and 30%) on noodles making properties of wheat flour were evaluated 0. The protein content increased while the amylose increased initially and then decreased with increase in germination time. Water absorption index, oil binding capacity and water retention capacity increased, while water soluble index initially increased and then decreased. The germinated mung bean flour became darker with increase in germination time. The protein bound to starch in noodlesed to increase in hardness, cohesiveness, gumminess, chewiness, resilience and cooking time of noodles. Additionally, the water absorption, cooking loss, adhesiveness and springiness of raw noodles and springiness, cohesiveness and chewiness of cooked noodles decreased with the addition of germinated flour.
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Affiliation(s)
- Yu Liu
- College of Food Science and Engineering, Northwest A&F University, Yangling, 712100 China
| | - Meijuan Xu
- College of Food Science and Engineering, Northwest A&F University, Yangling, 712100 China
| | - Hao Wu
- College of Food Science and Engineering, Northwest A&F University, Yangling, 712100 China
| | - Luzhen Jing
- College of Food Science and Engineering, Northwest A&F University, Yangling, 712100 China
| | - Bing Gong
- College of Food Science and Engineering, Northwest A&F University, Yangling, 712100 China
| | - Min Gou
- College of Food Science and Engineering, Northwest A&F University, Yangling, 712100 China
| | - Kun Zhao
- College of Food Science and Engineering, Northwest A&F University, Yangling, 712100 China
| | - Wenhao Li
- College of Food Science and Engineering, Northwest A&F University, Yangling, 712100 China
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68
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Niu M, Hou GG. Whole wheat noodle: Processing, quality improvement, and nutritional and health benefits. Cereal Chem 2018. [DOI: 10.1002/cche.10095] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Affiliation(s)
- Meng Niu
- Key Laboratory of Environment Correlative Dietology (Ministry of Education); College of Food Science and Technology; Huazhong Agricultural University; Wuhan Hubei Province China
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69
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Amoah I, Cairncross C, Sturny A, Rush E. Towards improving the nutrition and health of the aged: the role of sprouted grains and encapsulation of bioactive compounds in functional bread - a review. Int J Food Sci Technol 2018. [DOI: 10.1111/ijfs.13934] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
Affiliation(s)
- Isaac Amoah
- Faculty of Health and Environmental Sciences; Auckland University of Technology; Auckland 1010 New Zealand
- Riddet Institute; Massey University; Private Bag 11222 Palmerston North 4442 New Zealand
| | - Carolyn Cairncross
- Faculty of Health and Environmental Sciences; Auckland University of Technology; Auckland 1010 New Zealand
| | - Arno Sturny
- School of Tourism and Hospitality; Auckland University of Technology; Auckland 1010 New Zealand
| | - Elaine Rush
- Faculty of Health and Environmental Sciences; Auckland University of Technology; Auckland 1010 New Zealand
- Riddet Institute; Massey University; Private Bag 11222 Palmerston North 4442 New Zealand
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70
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Ding J, Hou GG, Dong M, Xiong S, Zhao S, Feng H. Physicochemical properties of germinated dehulled rice flour and energy requirement in germination as affected by ultrasound treatment. ULTRASONICS SONOCHEMISTRY 2018; 41:484-491. [PMID: 29137779 DOI: 10.1016/j.ultsonch.2017.10.010] [Citation(s) in RCA: 60] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/10/2017] [Revised: 10/10/2017] [Accepted: 10/11/2017] [Indexed: 05/23/2023]
Abstract
Limited data are published regarding changes in the physicochemical properties of rice flours from germinated de-hulled rice treated by ultrasound. This work was undertaken to evaluate the effect of ultrasound treatment (25 kHz, 16 W/L, 5 min) on starch hydrolysis and functional properties of rice flours produced from ultrasound-treated red rice and brown rice germinated for up to 36 h. Environmental Scanning Electron Microscopy (ESEM) microimages showed that the ultrasound treatment altered the surface microstructure of rice, which helped to improve moisture transfer during steam-cooking. The flours from sonicated germinated de-hulled rice exhibited significantly (p < .05) enhanced starch hydrolysis, increased the glucose content, and decreased falling number values and viscosities determined by a Rapid Visco Analyzer. The amylase activity of the germinating red rice and brown rice displayed different sensitivity to ultrasonic treatment. The ultrasonic pre-treatment resulted in a significant reduction in energy use during germination with a potential to further reduce energy use in germinated rice cooking process. The present study indicated that ultrasound could be a low-power consumption method to modify the rheological behavior of germinated rice flour, as well as an efficient approach to improve the texture, flavor, and nutrient properties of steam-cooked germinated rice.
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Affiliation(s)
- Junzhou Ding
- Department of Food Science and Human Nutrition, University of Illinois at Urbana-Champaign, Urbana, IL 61801, USA; College of Food Sciences and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, China
| | - Gary G Hou
- Wheat Marketing Center, Inc., Portland, OR 97209, USA
| | - Mengyi Dong
- Department of Communication, University of Illinois at Urbana-Champaign, Urbana, IL 61801, USA
| | - Shanbai Xiong
- College of Food Sciences and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, China
| | - Siming Zhao
- College of Food Sciences and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, China
| | - Hao Feng
- Department of Food Science and Human Nutrition, University of Illinois at Urbana-Champaign, Urbana, IL 61801, USA.
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