Research Progress on Nutrition and Function of Coarse Grain Sprouts
Coarse grain is an important part of dietary structure, but the poor palatability and processing characteristics restrict the further development of coarse grain industry. After germination, its nutrients and functional active components are enhanced, and its taste and processing characteristics are...
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| Format: | Article |
| Language: | zho |
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The editorial department of Science and Technology of Food Industry
2022-09-01
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| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2021080290 |
| _version_ | 1811307653085790208 |
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| author | Yanan CAO Yue XIANG Sihui YANG Yuanhang REN Liang ZOU Gang ZHAO Lianxin PENG |
| author_facet | Yanan CAO Yue XIANG Sihui YANG Yuanhang REN Liang ZOU Gang ZHAO Lianxin PENG |
| author_sort | Yanan CAO |
| collection | DOAJ |
| description | Coarse grain is an important part of dietary structure, but the poor palatability and processing characteristics restrict the further development of coarse grain industry. After germination, its nutrients and functional active components are enhanced, and its taste and processing characteristics are changed. It is a new food raw material with great development potential. Different kinds of coarse grain sprouts provide consumers with diversified choices, but their nutritional function differences are lack of systematic analysis. This paper compares the contents of nutritional components and functional components of different kinds of coarse grain sprouts, expounds the lipid-lowering, hypoglycemic and anti-inflammatory effects of coarse grain sprouts and their products, and expoundes the production technology and quality improvement methods of coarse grain sprouts, so as to provide reference and ideas for improving people's dietary structure and the further development and utilization of coarse grain sprouts. |
| first_indexed | 2024-04-13T09:07:35Z |
| format | Article |
| id | doaj.art-a3170dfc164b481682f5e53d6aad3ed8 |
| institution | Directory Open Access Journal |
| issn | 1002-0306 |
| language | zho |
| last_indexed | 2024-04-13T09:07:35Z |
| publishDate | 2022-09-01 |
| publisher | The editorial department of Science and Technology of Food Industry |
| record_format | Article |
| series | Shipin gongye ke-ji |
| spelling | doaj.art-a3170dfc164b481682f5e53d6aad3ed82022-12-22T02:52:57ZzhoThe editorial department of Science and Technology of Food IndustryShipin gongye ke-ji1002-03062022-09-01431843344610.13386/j.issn1002-0306.20210802902021080290-18Research Progress on Nutrition and Function of Coarse Grain SproutsYanan CAO0Yue XIANG1Sihui YANG2Yuanhang REN3Liang ZOU4Gang ZHAO5Lianxin PENG6Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, School of Food and Biological Engineering, Chengdu University, Chengdu 610106, ChinaKey Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, School of Food and Biological Engineering, Chengdu University, Chengdu 610106, ChinaKey Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, School of Food and Biological Engineering, Chengdu University, Chengdu 610106, ChinaKey Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, School of Food and Biological Engineering, Chengdu University, Chengdu 610106, ChinaKey Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, School of Food and Biological Engineering, Chengdu University, Chengdu 610106, ChinaKey Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, School of Food and Biological Engineering, Chengdu University, Chengdu 610106, ChinaKey Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, School of Food and Biological Engineering, Chengdu University, Chengdu 610106, ChinaCoarse grain is an important part of dietary structure, but the poor palatability and processing characteristics restrict the further development of coarse grain industry. After germination, its nutrients and functional active components are enhanced, and its taste and processing characteristics are changed. It is a new food raw material with great development potential. Different kinds of coarse grain sprouts provide consumers with diversified choices, but their nutritional function differences are lack of systematic analysis. This paper compares the contents of nutritional components and functional components of different kinds of coarse grain sprouts, expounds the lipid-lowering, hypoglycemic and anti-inflammatory effects of coarse grain sprouts and their products, and expoundes the production technology and quality improvement methods of coarse grain sprouts, so as to provide reference and ideas for improving people's dietary structure and the further development and utilization of coarse grain sprouts.http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2021080290coarse grain sproutsnutritional compositionfunctional activityproduction technologyhigh quality food |
| spellingShingle | Yanan CAO Yue XIANG Sihui YANG Yuanhang REN Liang ZOU Gang ZHAO Lianxin PENG Research Progress on Nutrition and Function of Coarse Grain Sprouts Shipin gongye ke-ji coarse grain sprouts nutritional composition functional activity production technology high quality food |
| title | Research Progress on Nutrition and Function of Coarse Grain Sprouts |
| title_full | Research Progress on Nutrition and Function of Coarse Grain Sprouts |
| title_fullStr | Research Progress on Nutrition and Function of Coarse Grain Sprouts |
| title_full_unstemmed | Research Progress on Nutrition and Function of Coarse Grain Sprouts |
| title_short | Research Progress on Nutrition and Function of Coarse Grain Sprouts |
| title_sort | research progress on nutrition and function of coarse grain sprouts |
| topic | coarse grain sprouts nutritional composition functional activity production technology high quality food |
| url | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2021080290 |
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