Physiological Features of Rice Seed in Germination
Sequentially happened activities during rice seed germination. Upon imbibition, rice seed germination process could be divided into three phases (Yang et al., 2007). Phase I...
Phityc acid
Oat Avenanthramides
Oat Avenanthramides Oats are one of the quintessential foods of the traditional Scottish diet. In terms of health benefits they are best known for their fibre content,...
Influence of Traditional Processing Methods on the Nutritional Composition and Antinutritional Factors of Red Peanuts (Arachis hypogea) and Small Red Kidney Beans (Phaseolus vulgaris)
Comparative effects of traditional processing methods such as germination, roasting and germination followed by roasting on nutritional composition and reduction of antinutritional factors in red...
All About Resistant Starch
Resistant starch is a type of starch that isn’t fully broken down and absorbed, but rather turned into short-chain fatty acids by intestinal bacteria. This...
What Foods Contain Phytate?
PHYTATE IS FOUND IN HIGH AMOUNTS IN SEEDS AND UNREFINED (whole) CEREAL GRAINS (in the bran and the outer hulls), also found in the outer...