Effect of magnetic field‐assisting germination on bioactive substances and antioxidant activities of quinoa-Reference-Cited by-同舟云学术

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Effect of magnetic field‐assisting germination on bioactive substances and antioxidant activities of quinoa

Published:2022-09-10 Issue:11 Volume:46 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:Food Processing Preservation

Author:

Hou Huaming¹²,Shu Lanping³,Yu Zhihui¹²,Zheng Dan¹²,Chen Yisheng¹²⁴

Affiliation:

1. College of Food Science and Engineering Shanxi Agricultural University Taigu China

2. Institute of Food Nutrition and Safety Shanxi Agricultural University Taiyuan China

3. School of Food Science and Technology Jiangnan University Wuxi China

4. Houji Laboratory in Shanxi Province Taiyuan China

Funder

Shanxi Provincial Key Research and Development Project

Shanxi Scholarship Council of China

Publisher

Hindawi Limited

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.17086

Reference30 articles.

1. Protein Solubility, Digestibility and Fractionation after Germination of Sorghum Varieties

2. Magnetic field treatments improve germination and seedling growth in Festuca arundinacea Schreb. and Lolium perenne L.

3. Effects of germination on the nutritive value and bioactive compounds of brown rice breads

4. Evolution of Energetic Compounds, Antioxidant Capacity, Some Vitamins and Minerals, Phytase and Amylase Activity During the Germination of Foxtail Millet

Cited by 6 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Quinoa greens as a novel plant food: a review of its nutritional composition, functional activities, and food applications;Critical Reviews in Food Science and Nutrition;2024-07-12

2. Effect of magnetic field pretreatment on germination characteristics, phenolic biosynthesis, and antioxidant capacity of quinoa;Plant Physiology and Biochemistry;2024-07

3. Mechanisms of the increase triterpenoids content of Morchella eximia induced by salicylic acid and magnetic field;Food and Bioproducts Processing;2024-05

4. Nonthermal technologies to maintain food quality and carbon footprint minimization in food processing: A review;Trends in Food Science & Technology;2023-11

5. Recent developments in applications of physical fields for microbial decontamination and enhancing nutritional properties of germinated edible seeds and sprouts: a review;Critical Reviews in Food Science and Nutrition;2023-09-15

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