Impact of pulsed electric field treatments on the growth parameters of wheat seeds and nutritional properties of their wheat plantlets juice

This study was designed to explore the impacts of the pulsed electric field (PEF; 2 to 6 kV/cm; a number of pulses 25 and 50) on wheat (Tritium aestivum L.) seeds before imbibition to improve the germination, growth, and their nutritional profile in juice form. It was observed that the PEF treatment...

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Veröffentlicht in:	Food Science & Nutrition 2020-05, Vol.8 (5), p.2490-2500
Hauptverfasser:	Ahmed, Zahoor, Manzoor, Muhammad Faisal, Ahmad, Nazir, Zeng, Xin‐An, Din, Zia ud, Roobab, Ume, Qayum, Abdul, Siddique, Rabia, Siddeeg, Azhari, Rahaman, Abdul
Format:	Artikel
Sprache:	eng
Schlagworte:	Amino acids Analysis bioactive compounds Carotenoids Chlorophyll Dietary minerals Electric fields Electrodes Food Functional foods & nutraceuticals Germination Growth growth parameters Imbibition Juices Kernels Laboratories Metabolism Metabolites Minerals Nutrients nutritional values Optimization techniques Original Research Parameters Phenolic compounds Phenols Physiology Plantlets Proteins pulsed electric field Seedlings Seeds Tritium Water uptake Wheat wheat seeds
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