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Nutrition characteristics of germinated brown rice and its application progress in the food industry
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Yu-Jia LI1, Yu-Tang HE1, 2, *, Xin-Xin ZHOU1, Yun LU1, Yu-Mei XIE1, Ling-Ling SHAO1, He LIU1, 2, *
Journal of Food Safety & Quality | 2025, 16(9) : 56 - 64
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Journal of Food Safety & Quality | 2025, 16(9): 56-64
Special Topic: Grain and Oil Processing and Quality Safety
Nutrition characteristics of germinated brown rice and its application progress in the food industry
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Yu-Jia LI1, Yu-Tang HE1, 2, *, Xin-Xin ZHOU1, Yun LU1, Yu-Mei XIE1, Ling-Ling SHAO1, He LIU1, 2, *
Affiliations
  • 1. College of Food Science and Technology, Bohai University, Jinzhou 121013, China
  • 2. Liaoning Province Key Laboratory for Emission Reduction, Efficiency Improvement and Comprehensive Utilization of Agricultural Products, Jinzhou 121013, China
Published: 2025-05-15 doi: 10.19812/j.cnki.jfsq11-5956/ts.20250115002
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Germinated brown rice, as a functional food ingredient, is widely used in food processing. Germinated brown rice is rich in nutrients, including γ-aminobutyric acid, γ-glutamine, dietary fiber, polysaccharides, glutathione, inositol, and octacosanol, among other bioactive substances. Germinated brown rice has a variety of physiological effects, such as anti-oxidation, lowering blood lipids, lowering blood pressure, preventing diabetes, preventing and treating cancer; it also has physiological functions such as improving memory, preventing senile dementia, sobering up, regulating emotions, improving skin, and enhancing gut microbiota. The staple food products processed with germinated brown rice as raw materials include Mantou, rice, noodles, bread, biscuits, etc. They can also be processed into germinated brown rice tea, fermented drinks, brown rice wine and other drinks; it can also be processed into germinated brown rice noodles, brown rice porridge, brown rice cake, brown rice vinegar and other foods. By improving the production technology of germinated brown rice, developing distinctive germinated brown rice food, the industrialization process can be accelerated. This article reviewed the nutritional characteristics, bioactive substances, physiological functions, and application research progress of germinated brown rice in the food industry, in order to provide reference for the promotion and application of germinated brown rice.

germinated brown rice  /  nutritional characteristics  /  bioactive components  /  physiological functions  /  food industry
Yu-Jia LI, Yu-Tang HE, Xin-Xin ZHOU, Yun LU, Yu-Mei XIE, Ling-Ling SHAO, He LIU. Nutrition characteristics of germinated brown rice and its application progress in the food industry[J]. Journal of Food Safety & Quality, 2025 , 16 (9) : 56 -64 . DOI: 10.19812/j.cnki.jfsq11-5956/ts.20250115002
Year 2025 volume 16 Issue 9
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Article Info
doi: 10.19812/j.cnki.jfsq11-5956/ts.20250115002
  • Receive Date:2025-01-15
  • Online Date:2025-07-17
  • Published:2025-05-15
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  • Received:2025-01-15
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Affiliations
    1. College of Food Science and Technology, Bohai University, Jinzhou 121013, China
    2. Liaoning Province Key Laboratory for Emission Reduction, Efficiency Improvement and Comprehensive Utilization of Agricultural Products, Jinzhou 121013, China
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表12种不同金属材料的力学参数

Family
属数
Number of
genus
种数
Number of
species
占总种数比例
Percentage of
total species (%)

Genus
种数
Number of
species
占总种数比例
Percentage of total
species (%)
鹅膏菌科Amanitaceae 2 11 5.26 鹅膏菌属 Amanita 10 4.78
小菇科 Mycenaceae 2 12 5.74 丝盖伞属 Inocybe 5 2.39
多孔菌科 Polyporaceae 8 14 6.70 蜡蘑属 Laccaria 5 2.39
红菇科 Russulaceae 3 23 11.00 小皮伞属 Marasmius 6 2.87
小菇属 Mycena 11 5.26
光柄菇属 Pluteus 5 2.39
红菇属 Russula 17 8.13
栓菌属 Trametes 5 2.39
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