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

Trends in Food Science and Technology

Volumn 59, Issue , 2017, Pages 1-14

  Gan, Ren You ^a,b   Lui, Wing Yee ^b   Wu, Kao ^c   Chan, Chak Lun ^b   Dai, Shu Hong ^b   Sui, Zhong Quan ^a   Corke, Harold ^a  

^a SHANGHAI JIAO TONG UNIVERSITY   (China)

^b UNIVERSITY OF HONG KONG   (Hong Kong)

^c HUBEI UNIVERSITY OF TECHNOLOGY   (China)

Author keywords

Antioxidant capacity; Edible seeds; Germination; Polyphenol; Vitamins; Aminobutyric acid

Indexed keywords

AMINO ACIDS; ANTIOXIDANTS; BIOACTIVITY; BIOSYNTHESIS; CULTIVATION; FUNCTIONAL FOOD; VITAMINS;

AMINOBUTYRIC ACIDS; ANTIOXIDANT CAPACITY; BIOACTIVE COMPOUNDS; DE NOVO SYNTHESIS; GAMMA-AMINOBUTYRIC ACIDS; GERMINATION; MOLECULAR MECHANISM; POLYPHENOLS;

SEED;

EID: 84999099029     PISSN: 09242244     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.tifs.2016.11.010     Document Type: Review

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