The Research Status,Problems and Opportunities of Sprouted Whole Grain
In recent years,with the increasing attention to whole grain health,whole grain food is developing rapidly.Sprouted whole grain,as an important ingredient of whole grain foods,also received a great attention.Germination treatment could further increase the nutritional value and bio-availability of w...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Academy of National Food and Strategic Reserves Administration
2021-03-01
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| Series: | Liang you shipin ke-ji |
| Subjects: | |
| Online Access: | http://lyspkj.ijournal.cn/lyspkj/article/abstract/20210211?st=article_issue |
| _version_ | 1797810631081984000 |
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| author | GAO Kun TAN Bin WANG Li-ping LIU Yan-xiang TIAN Xiao-hong LIU Ming |
| author_facet | GAO Kun TAN Bin WANG Li-ping LIU Yan-xiang TIAN Xiao-hong LIU Ming |
| author_sort | GAO Kun |
| collection | DOAJ |
| description | In recent years,with the increasing attention to whole grain health,whole grain food is developing rapidly.Sprouted whole grain,as an important ingredient of whole grain foods,also received a great attention.Germination treatment could further increase the nutritional value and bio-availability of whole grain products,improve the sensory quality of baked products,and have a positive effect on the prevention and control of chronic metabolic syndrome.The research achievements on the definition of sprouted whole grain,molecular mechanisms,bio-active compounds,beneficial functions,anti-nutritional factors and processing of sprouted whole grains were summarized in the paper,the problems in sprouted grain industry and the suggestions for future development of sprouted grain were further put forward.It is expected to provide some references for the preparation,processing,product creation and policy formulation of sprouted whole grain. |
| first_indexed | 2024-03-13T07:10:41Z |
| format | Article |
| id | doaj.art-472dd0f10ab54d07a937200b5f500edb |
| institution | Directory Open Access Journal |
| issn | 1007-7561 |
| language | English |
| last_indexed | 2024-03-13T07:10:41Z |
| publishDate | 2021-03-01 |
| publisher | Academy of National Food and Strategic Reserves Administration |
| record_format | Article |
| series | Liang you shipin ke-ji |
| spelling | doaj.art-472dd0f10ab54d07a937200b5f500edb2023-06-06T01:56:51ZengAcademy of National Food and Strategic Reserves AdministrationLiang you shipin ke-ji1007-75612021-03-01292718010.16210/j.cnki.1007-7561.2021.02.010The Research Status,Problems and Opportunities of Sprouted Whole GrainGAO Kun0TAN Bin1WANG Li-ping2LIU Yan-xiang3TIAN Xiao-hong4LIU Ming5Academy of National Food and Strategic Reserves Administration,Beijing 100037,ChinaAcademy of National Food and Strategic Reserves Administration,Beijing 100037,ChinaAcademy of National Food and Strategic Reserves Administration,Beijing 100037,ChinaAcademy of National Food and Strategic Reserves Administration,Beijing 100037,ChinaAcademy of National Food and Strategic Reserves Administration,Beijing 100037,ChinaAcademy of National Food and Strategic Reserves Administration,Beijing 100037,ChinaIn recent years,with the increasing attention to whole grain health,whole grain food is developing rapidly.Sprouted whole grain,as an important ingredient of whole grain foods,also received a great attention.Germination treatment could further increase the nutritional value and bio-availability of whole grain products,improve the sensory quality of baked products,and have a positive effect on the prevention and control of chronic metabolic syndrome.The research achievements on the definition of sprouted whole grain,molecular mechanisms,bio-active compounds,beneficial functions,anti-nutritional factors and processing of sprouted whole grains were summarized in the paper,the problems in sprouted grain industry and the suggestions for future development of sprouted grain were further put forward.It is expected to provide some references for the preparation,processing,product creation and policy formulation of sprouted whole grain.http://lyspkj.ijournal.cn/lyspkj/article/abstract/20210211?st=article_issuesproutingwhole grainnutritional qualityfood research and development |
| spellingShingle | GAO Kun TAN Bin WANG Li-ping LIU Yan-xiang TIAN Xiao-hong LIU Ming The Research Status,Problems and Opportunities of Sprouted Whole Grain Liang you shipin ke-ji sprouting whole grain nutritional quality food research and development |
| title | The Research Status,Problems and Opportunities of Sprouted Whole Grain |
| title_full | The Research Status,Problems and Opportunities of Sprouted Whole Grain |
| title_fullStr | The Research Status,Problems and Opportunities of Sprouted Whole Grain |
| title_full_unstemmed | The Research Status,Problems and Opportunities of Sprouted Whole Grain |
| title_short | The Research Status,Problems and Opportunities of Sprouted Whole Grain |
| title_sort | research status problems and opportunities of sprouted whole grain |
| topic | sprouting whole grain nutritional quality food research and development |
| url | http://lyspkj.ijournal.cn/lyspkj/article/abstract/20210211?st=article_issue |
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