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

Food Chemistry

Volumn 173, Issue , 2015, Pages 298-304

  Cornejo, Fabiola ^a,b   Caceres, Patricio J ^b,c   Martínez Villaluenga, Cristina ^c   Rosell, Cristina M ^a   Frias, Juana ^c  

^a INSTITUTO DE AGROQUÍMICA Y TECNOLOGÍA DE ALIMENTOS CSIC   (Spain)

^b ESCUELA SUPERIOR POLITÉCNICA DEL LITORAL   (Ecuador)

^c INSTITUTE OF FOOD SCIENCE   (Spain)

Author keywords

Brown rice; Germination; Gluten free; Nutritive value

Indexed keywords

ANTIOXIDANTS; ENZYMATIC HYDROLYSIS; FOOD PRODUCTS; PLANTS (BOTANY); STARCH;

ANTI-OXIDANT ACTIVITIES; BROWN RICE; GERMINATED BROWN RICE FLOURS; GERMINATION; GERMINATION CONDITIONS; GLUTEN-FREE; NUTRITIVE VALUES; TOTAL PHENOLIC COMPOUNDS;

CULTIVATION;

4 AMINOBUTYRIC ACID; GAMMA ORYZANOL; GLUCOSE; PHYTIC ACID; POLYPHENOL; STARCH; ANTIOXIDANT; GAMMA-ORYZANOL; PHENOL DERIVATIVE; PHENYLPROPIONIC ACID DERIVATIVE;

ANTIOXIDANT ACTIVITY; ARTICLE; BREAD; BROWN RICE; CONTROLLED STUDY; ENZYME ACTIVITY; FLOUR; GERMINATION; GLUTEN FREE DIET; GLYCEMIC INDEX; HYDROLYSIS; IN VITRO STUDY; NUTRITIONAL VALUE; ORAC ASSAY; PROTEIN CONTENT; PROTEIN DEGRADATION; RICE; ANALYSIS; CHEMISTRY; FOOD HANDLING;

ANTIOXIDANTS; BREAD; FLOUR; FOOD HANDLING; GAMMA-AMINOBUTYRIC ACID; GERMINATION; GLYCEMIC INDEX; NUTRITIVE VALUE; ORYZA SATIVA; PHENOLS; PHENYLPROPIONATES; PHYTIC ACID; STARCH;

EID: 84908544555     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2014.10.037     Document Type: Article

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