Innovative processing techniques for altering the physicochemical properties of wholegrain brown rice (Oryza sativa L.)–opportunities for enhancing food quality and health attributes

首页 > 成果 > 详情

认领

导出

Link by DOI

反馈

作者信息关键词期刊信息基础信息归属信息摘要

成果类型：

期刊论文

作者：

Xia, Qiang;Green, Brian D.;Zhu, Zhenzhou;Li, Yunfei*;Gharibzahedi, Seyed Mohammad Taghi;...

通讯作者：

Li, Yunfei;Roohinejad, Shahin

作者机构：

[Li, Yunfei; Xia, Qiang] Shanghai Jiao Tong Univ, Sch Agr & Biol, Dept Food Sci & Technol, Shanghai 200240, Peoples R China.

[Green, Brian D.] Queens Univ Belfast, Inst Global Food Secur, Belfast, Antrim, North Ireland.

[Zhu, Zhenzhou] Wuhan Polytech Univ, Sch Food Sci & Engn, Wuhan, Hubei, Peoples R China.

[Gharibzahedi, Seyed Mohammad Taghi] Islamic Azad Univ, Lahijan Branch, Young Researchers & Elites Club, Lahijan, Iran.

[Roohinejad, Shahin] Univ Minnesota, Dept Food Sci & Nutr, St Paul, MN 55108 USA.

通讯机构：

[Li, Yunfei] S

[Roohinejad, Shahin] U

Shanghai Jiao Tong Univ, Sch Agr & Biol, Dept Food Sci & Technol, Shanghai 200240, Peoples R China.

Univ Minnesota, Dept Food Sci & Nutr, St Paul, MN 55108 USA.

语种：

英文

关键词：

cereal germination;Emerging nonthermal technologies;GABA;glycemic index;high hydrostatic pressure;low-pressure plasma

期刊：

Critical Reviews in Food Science and Nutrition

ISSN：

1040-8398

年：

2019

卷：

期：

页码：

3349-3370

DOI：

10.1080/10408398.2018.1491829

基金类别：

Qiang Xia and Yunfei Li were financially supported from the National Key Technology Research & Development Program of China under Grant No. 2014BAD04B08 for the preparation of the article. Qiang Xia and Brian D Green were also supported by the UK-China Joint Research and Innovation Partnership Fund (No. 201703780039).

机构署名：

本校为其他机构

院系归属：

食品科学与工程学院

摘要：

Rice is a globally important staple consumed by billions of people, and recently there has been considerable interest in promoting the consumption of wholegrain brown rice (WBR) due to its obvious advantages over polished rice in metabolically protective activities. This work highlights the effects of innovative processing technologies on the quality and functional properties of WBR in comparison with traditional approaches; and it is aimed at establishing a quantitative and/or qualitative link between physicochemical changes and high-efficient...

反馈

产权有误：本人成果被他人认领

数据有误：数据基本信息有误

归属有误：成果的院系归属、机构署名归属有误

其他原因：

验证码：

看不清楚，换一个

确定

取消

成果认领

标题：

用户	作者	通讯作者	--
	请选择	请选择	--

确定

取消

Innovative processing techniques for altering the physicochemical properties of wholegrain brown rice (Oryza sativa L.)–opportunities for enhancing food quality and health attributes

反馈

成果认领

提示

该栏目需要登录且有访问权限才可以访问