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International Journal of Food Sciences and Nutrition Volume 66, 2015 - Issue 8
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Food Composition and Analysis

Germination and extrusion as combined processes for reducing phytates and increasing phenolics content and antioxidant capacity of Oryza sativa L. whole grain flours

M. AlbarracínInstituto De Tecnología De Alimentos, Facultad De Ingeniería Química, Universidad Nacional Del Litoral, Santa Fe, República Argentina, and ;Consejo Nacional De Investigaciones Científicas Y Técnicas (CONICET), Ciudad Autónoma De Buenos Aires, República ArgentinaCorrespondence[email protected]
,
D. M. De GreefInstituto De Tecnología De Alimentos, Facultad De Ingeniería Química, Universidad Nacional Del Litoral, Santa Fe, República Argentina, and
,
R. J. GonzálezInstituto De Tecnología De Alimentos, Facultad De Ingeniería Química, Universidad Nacional Del Litoral, Santa Fe, República Argentina, and
&
S. R. DragoInstituto De Tecnología De Alimentos, Facultad De Ingeniería Química, Universidad Nacional Del Litoral, Santa Fe, República Argentina, and ;Consejo Nacional De Investigaciones Científicas Y Técnicas (CONICET), Ciudad Autónoma De Buenos Aires, República Argentina
Pages 904-911 | Received 06 Jul 2015, Accepted 17 Oct 2015, Published online: 11 Nov 2015

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Amanda Gomes Almeida Sá, Yara Maria Franco Moreno & Bruno Augusto Mattar Carciofi. (2020) Food processing for the improvement of plant proteins digestibility. Critical Reviews in Food Science and Nutrition 60:20, pages 3367-3386.
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Articles from other publishers (8)

Sapna Langyan, Fatima Nazish Khan & Ashok Kumar. (2023) Advancement in Nutritional Value, Processing Methods, and Potential Applications of Pseudocereals in Dietary Food: A Review. Food and Bioprocess Technology.
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Williams Esteward Castillo Martinez & Luz María Paucar Menacho. (2021) Comportamiento reológico de masas de panificación de harina de trigo sustituidas con harinas de quinua y cañihua germinadas.. INGnosis 7:1, pages 25-33.
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Bin Tan, Na-Na Wu & Xiao-Tong Zhai. (2020) Solutions for whole grain food development. Nutrition Reviews 78:Supplement_1, pages 61-68.
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Rashim Setia, Zhixin Dai, Michael T. Nickerson, Elaine Sopiwnyk, Linda Malcolmson & Yongfeng Ai. (2020) Properties and bread‐baking performance of wheat flour composited with germinated pulse flours. Cereal Chemistry 97:2, pages 459-471.
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Silvenus O. Konyole, Selina A. Omollo, John N. Kinyuru, Jutta K.H. Skau, Bethwell O. Owuor, Benson B. Estambale, Suzanne M. Filteau, Kim F. Michaelsen, Henrik Friis, Nanna Roos & Victor O. Owino. (2019) Effect of locally produced complementary foods on fat‐free mass, linear growth, and iron status among Kenyan infants: A randomized controlled trial. Maternal & Child Nutrition 15:4.
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Micaela Albarracín, Luis Dyner, María Silvia Giacomino, Adriana Weisstaub, Angela Zuleta & Silvina R. Drago. (2019) Modification of nutritional properties of whole rice flours ( Oryza sativa L. ) by soaking, germination, and extrusion . Journal of Food Biochemistry 43:7.
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Dariusz Dziki & Urszula Gawlik-Dziki. 2019. Sprouted Grains. Sprouted Grains 69 90 .
Micaela Albarracín, Adriana R. Weisstaub, Angela Zuleta & Silvina R. Drago. (2016) Extruded whole grain diets based on brown, soaked and germinated rice. Effects on the lipid profile and antioxidant status of growing Wistar rats. Part II. Food & Function 7:6, pages 2729-2735.
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