Food Science and Technology Research
Online ISSN : 1881-3984
Print ISSN : 1344-6606
ISSN-L : 1344-6606
Review
Application of Ultrasound, Microwaves, and Magnetic Fields Techniques in the Germination of Cereals
Jianfei WangHui MaShunmin Wang
著者情報
ジャーナル オープンアクセス HTML

2019 年 25 巻 4 号 p. 489-497

詳細
抄録

Cereal germination involves a series of complex physiological and biochemical processes that are influenced by multiple internal and external factors. Previous studies have shown that certain non-thermal processing techniques can be used to effectively induce a range of physiological and biochemical changes in cereal seeds, thereby increasing the digestibility and bioavailability of cereals and enhancing the nutritional value, flavor, and quality of cereal sprouts. Here, we provide an overview of the principle of promoting cereal germination to enrich physiologically active components review the effects of treating cereal seeds with three new non-thermal processing technologies, namely, ultrasound, microwaves, and magnetic fields, on the contents of enzymes and various other seed components during germination. Finally, we summarize the advantages and disadvantages of applying the above techniques to cereal germination.

著者関連情報
© 2019 by Japanese Society for Food Science and Technology

This article is licensed under a Creative Commons [Attribution-NonCommercial-ShareAlike 4.0 International] license.
https://creativecommons.org/licenses/by-nc-sa/4.0/
次の記事
feedback
Top