ArticleJournal of food science and technology2025
Impact of ultrasonication on the physicochemical, pasting, amino acid, mineral, phenolic, and sugar profile of germinated brown rice from various varieties.
Article in Journal of food science and technology, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 2 papers.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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2 citing papers in PubMed.
- Article
- Comparative Evaluation of Germination Methods on the Nutritional and Sensory Profile ofFoods (Basel, Switzerland) · 2026Article
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Abstract
Germinated rice, recognized for its enhanced nutritional and functional properties, is a subject of increasing interest due to its potential health benefits. Ultrasonic low-frequency sound waves (40 kHz) treatment of seeds is a green technology that promises to enhance germination capacity of the grains and functional and biochemical properties through the stimulation of water-oxygen uptake and seed metabolism. Ultrasonication treatment (5, 10 and 15 min) significantly enhanced the protein and total dietary fibre content of (brown rice) BR from different varieties. Results showed that ultrasonication accelerated starch and phytic acid degradation and increased the reduced sugar content via activation of alpha-amylase. Moreover, the ultrasonically treated BR had higher levels of gamma-aminobutyric acid, essential amino acids and other bioactive compounds. Ultrasonicated germinated grain can be utilize further by food industry for making functional foods. Supplementary Information: The online version contains supplementary material available at 10.1007/s13197-024-06039-4.
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