Properties and Functionality of Plant-Based Ingredients

McClements, David Julian; Großmann, Lutz

doi:10.1007/978-3-030-96764-2_2

Cited by 3 publications

(1 citation statement)

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“…Protein is a large organic molecule containing several amino acid (AA) units linked together by peptide bonds that form its building blocks. Some functional characteristics conferred on foods by protein include the ability to act as buffering agents, emulsifiers, fat mimics, gels and foams, and emulsion stabilizers (McClements & Grossmann, 2022). Most dietary proteins are genetically encoded with 20 α‐AAs capable of being covalently linked to form varying sizes of peptides.…”

Section: Introductionmentioning

confidence: 99%

Impact of germination on the techno‐functional properties, nutritional composition, and health‐promoting compounds of brown rice and its products: A review

Chinma,

Adedeji,

Jolayemi

et al. 2023

Journal of Food Science

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Rice is a popular grain and forms part of the daily diet of people throughout the world. However, the consumption of rice and its products is sometimes limited by its high glycemic index due to its high starch content, low protein content and quality, and low bioavailability of minerals due to the presence of anti‐nutritional factors. This has partly stimulated research interest in recent times toward the use of bioprocessing techniques such as germination as cheap and natural means to improve the nutritional quality, digestibility, and health properties of cereals, including rice, to partially achieve nutrition and food security in the developing regions of the world. This review highlights the impact of germination on the nutritional quality, health‐promoting properties, and techno‐functional characteristics of germinated brown rice grains and their products. The review demonstrated that germinated rice grains and their products have improved nutritional quality and digestibility, modified functional properties, and showed antioxidant, anti‐inflammatory, anti‐diabetic, anti‐obesity, anti‐cancer, and anti‐cardiovascular activities. Germination appears to be a suitable bioprocessing method to improve the nutritional quality and bioactive constituents and modify the techno‐functional properties of rice grains for diverse food applications and improved global nutrition and food safety.

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Section: Introductionmentioning

confidence: 99%