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Titlebook: Advances in Plant Sprouts; Phytochemistry and B Ishrat Majid,Bababode Adesegun Kehinde,Vikas Nanda Book 2023 The Editor(s) (if applicable)

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樓主
發(fā)表于 2025-3-21 18:37:57 | 只看該作者 |倒序瀏覽 |閱讀模式
期刊全稱Advances in Plant Sprouts
期刊簡稱Phytochemistry and B
影響因子2023Ishrat Majid,Bababode Adesegun Kehinde,Vikas Nanda
視頻videohttp://file.papertrans.cn/150/149405/149405.mp4
發(fā)行地址A singular source on recent advances in studies about the dietetic and nutraceutical potencies of vegetable sprouts.Examines the green processing aspects of plant sprouts including less use of energy
圖書封面Titlebook: Advances in Plant Sprouts; Phytochemistry and B Ishrat Majid,Bababode Adesegun Kehinde,Vikas Nanda Book 2023 The Editor(s) (if applicable)
影響因子The demand for plant foods in all global markets has been increasing along with awareness of greenhouse gases generated from animal farming, expanded sentiments against animal slaughtering and common perception of the health benefits of plant food products. Accordingly, more attention has been placed on green processing of plant foods for the optimization of their nutritional and health benefits. Sprouted vegetable products have been studied and reported in many scientific investigations to qualitatively improve the phytochemistry, enhance the nutritional profile and improve the biological functionality potentials of such vegetables beyond their initial natural states. Vegetable sprouts have been reported to possess aspects that make them serviceable for the management of metabolic syndrome disorders such as diabetes, hypertension, cancer and other health issues related to cellular oxidation of body cells, and antimicrobial bioactive components have been isolated from vegetable sprouts.?.Advances in Plant Sprouts: Phytochemistry and Biofunctionalities .provides a singular source?on recent advances in studies about the dietetic and nutraceutical potencies of vegetable sprouts and in
Pindex Book 2023
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發(fā)表于 2025-3-21 23:32:08 | 只看該作者
978-3-031-40918-9The Editor(s) (if applicable) and The Author(s), under exclusive license to Springer Nature Switzerl
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發(fā)表于 2025-3-22 02:43:12 | 只看該作者
Ishrat Majid,Bababode Adesegun Kehinde,Vikas NandaA singular source on recent advances in studies about the dietetic and nutraceutical potencies of vegetable sprouts.Examines the green processing aspects of plant sprouts including less use of energy
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Kristen Donohue,Nell Maloney Patelic illnesses. As a result of its health advantages and good flavour, sprouts are getting popularity among people worldwide. The extensive range of nutrients found in barley (. L.) sprouts, including functional carbohydrates, γ-aminobutyric acid, polyphenolic compounds, minerals and vitamins, and β-g
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發(fā)表于 2025-3-22 20:24:09 | 只看該作者
Neuroimaging in CSF Shunt Complicationsnolic content (TPC), and flavonoids after germination. The bioavailability of high-quality protein is hindered due to the presence of antinutritional compounds such as phytic acid, condensed tannins, trypsin inhibitors and saponin. Germination is considered as one of the best methods to reduce the n
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發(fā)表于 2025-3-22 22:16:50 | 只看該作者
Complications of Peritoneal Shuntsvering of the grain, is removed. This is the best way to keep as much of the rice’s nutritional value as possible. BR can be sprouted by soaking it in warm water (35–40?°C) for 10?h, draining it, and keeping it moist for 20–24?h. Sprouting can cause bioactive chemicals to build up in GBR seeds and s
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Hematological Toxicity: Biological Basis,ily and formally known as .. Sprouted grains can be easier to digest and contain less starch than ordinary grains. The sprouted oat showed increased protease and amylase and decreased lipase activities, which are potential characteristics to enhance its nutritional, sensory, and health-promoting asp
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