Maximising the phytochemical content and antioxidant activity of Ecuadorian brown rice sprouts through optimal germination conditions

Food Chemistry

Volumn 152, Issue , 2014, Pages 407-414

  Cáceres, Patricio J ^a,b   Martínez Villaluenga, Cristina ^b   Amigo, Lourdes ^c   Frias, Juana ^b  

^a ESCUELA SUPERIOR POLITÉCNICA DEL LITORAL   (Ecuador)

^b INSTITUTE OF FOOD SCIENCE   (Spain)

^c INSTITUTE OF FOOD SCIENCE RESEARCH CIAL   (Spain)

Author keywords

Antioxidant activity; Brown rice; Germination; Phenolic compounds; Response surface methodology; Aminobutyric acid

Indexed keywords

AMINO ACIDS; CULTIVATION; DISEASES; OPTIMIZATION; REGRESSION ANALYSIS;

AMINOBUTYRIC ACIDS; ANTI-OXIDANT ACTIVITIES; BROWN RICE; GERMINATION; PHENOLIC COMPOUNDS; RESPONSE SURFACE METHODOLOGY;

PLANTS (BOTANY);

4 AMINOBUTYRIC ACID; PHENOL DERIVATIVE; PLANT MEDICINAL PRODUCT;

ANTIOXIDANT ACTIVITY; BROWN RICE; CHRONIC DISEASE; CULTIVAR; FOOD COMPOSITION; GERMINATION; REVIEW; RICE; SPROUT; TEMPERATURE;

ANTIOXIDANT ACTIVITY; BROWN RICE; GERMINATION; PHENOLIC COMPOUNDS; RESPONSE SURFACE METHODOLOGY; Γ-AMINOBUTYRIC ACID;

ANTIOXIDANTS; ECUADOR; GAMMA-AMINOBUTYRIC ACID; GERMINATION; ORYZA SATIVA; PHENOLS; PHYTOCHEMICALS; PLANT EXTRACTS; SEEDS;

EID: 84890933313     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2013.11.156     Document Type: Review

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