Effects of germination on nutritional composition of waxy wheat

BACKGROUND: Germination is considered to improve the nutritive value, antioxidant capacity and functional properties of grains. In this study, changes in the chemical composition, nutritive value and antioxidant capacity of waxy wheat during germination were determined. RESULTS: Over a 48 h period o...

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Veröffentlicht in:	Journal of the science of food and agriculture 2012-02, Vol.92 (3), p.667-672
Hauptverfasser:	Hung, Pham Van, Maeda, Tomoko, Yamamoto, Syota, Morita, Naofumi
Format:	Artikel
Sprache:	eng
Schlagworte:	Amino Acids - biosynthesis antioxidant Antioxidants Antioxidants - analysis Antioxidants - metabolism Biological and medical sciences Cereal and baking product industries Crops, Agricultural - chemistry Crops, Agricultural - growth & development Crops, Agricultural - metabolism Dietary Fiber - analysis Dietary Fiber - metabolism Effects Flour - analysis Food industries Functional Food - analysis Functional foods & nutraceuticals Fundamental and applied biological sciences. Psychology Germination Humans Japan Lipids nutritional composition Nutritive Value Phenols - analysis Phenols - metabolism Seeds - chemistry Seeds - growth & development Seeds - metabolism Triticum - chemistry Triticum - growth & development Triticum - metabolism waxy wheat Wheat
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