Improvement of germinated brown rice quality with autoclaving treatment

Germinated brown rice (GBR) is a popular functional food containing considerable amounts of beneficial nutrients and bioactive compounds. Here, autoclaving at 115°C for 20 min was employed to process GBR (AGBR) to evaluate the effect of autoclaving on the nutritional and health function of GBR in mi...

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Vydáno v:Food Sci Nutr
Hlavní autoři: Ren, Chuanying, Hong, Bin, Zheng, Xianzhe, Wang, Liqun, Zhang, Yinglei, Guan, Lijun, Yao, Xinmiao, Huang, Wengong, Zhou, Ye, Lu, Shuwen
Médium: Artigo
Jazyk:Inglês
Vydáno: John Wiley and Sons Inc. 2020
Témata:
Original Research
On-line přístup:https://ncbi.nlm.nih.gov/pmc/articles/PMC7063372/
https://ncbi.nlm.nih.gov/pubmed/32180978
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1002/fsn3.1459
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