Nutritive and bioactive components in rice fermented with the edible mushroomPleurotus eryngii
نویسندگان
چکیده
منابع مشابه
Effects of Fermented Edible Seeds and Their Products on Human Health: Bioactive Components and Bioactivities
Abstract: There is a long history of using fermentation in food production. Edible seeds, such as certain beans and cereal grains, are important in the human diet and provide many health benefits. Various microbes, such as lactic acid bacteria, molds, and yeasts, considered as generally recognized as safe (GRAS) microbes, are commonly used to ferment edible seeds and their products. Fermentatio...
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The importance of food consumption in relation to human health has increased consumer attention in nutraceutical components and foods, especially fruits and vegetables. Berries are a rich source of a wide variety of non-nutritive, nutritive, and bioactive compounds such as flavonoids, phenolics, anthocyanins, phenolic acids, stilbenes, and tannins, as well as nutritive compounds such as sugars,...
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چکیده ندارد.
Effects of germination on the nutritive value and bioactive compounds of brown rice breads.
The effect of germination conditions on the nutritional benefits of germinated brown rice flour (GBR) bread has been determined. The proximate composition, phytic acid, in vitro protein digestibility and in vitro enzymatic hydrolysis of starch, glucose and starch content, as well as the most relevant bioactive compounds (GABA, γ-oryzanol and total phenolic compounds) and antioxidant activity of...
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ژورنال
عنوان ژورنال: Mycology: An International Journal on Fungal Biology
سال: 2013
ISSN: 2150-1203,2150-1211
DOI: 10.1080/21501203.2013.816386