Bioactive components and functional properties of biologically activated cereal grains: A bibliographic review.
Crit Rev Food Sci Nutr
; 57(14): 3051-3071, 2017 Sep 22.
Article
em En
| MEDLINE
| ID: mdl-26466514
ABSTRACT
Whole grains provide energy, nutrients, fibers, and bioactive compounds that may synergistically contribute to their protective effects. A wide range of these compounds is affected by germination. While some compounds, such as ß-glucans are degraded, others, like antioxidants and total phenolics are increased by means of biological activation of grains. The water and oil absorption capacity as well as emulsion and foaming capacity of biologically activated grains are also improved. Application of biological activation of grains is of emerging interest, which may significantly enhance the nutritional, functional, and bioactive content of grains, as well as improve palatability of grain foods in a natural way. Therefore, biological activation of cereals can be a way to produce food grains enriched with health-promoting compounds and enhanced functional attributes.
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Texto completo:
1
Base de dados:
MEDLINE
Assunto principal:
Grão Comestível
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Alimento Funcional
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Fenômenos Fisiológicos da Nutrição
Limite:
Humans
Idioma:
En
Ano de publicação:
2017
Tipo de documento:
Article