title: Bioactive components and functional properties of biologically activated cereal grains: A bibliographic review.
abstract: Whole grains provide energy, nutrients, fibers, and bioactive compounds that may synergistically contribute to their protective effects. A wide range of these compounds is affected by germination. While some compounds, such as β-glucans are degraded, others, like antioxidants and total phenolics are increased by means of biological activation of grains. The water and oil absorption capacity as well as emulsion and foaming capacity of biologically activated grains are also improved. Application of biological activation of grains is of emerging interest, which may significantly enhance the nutritional, functional, and bioactive content of grains, as well as improve palatability of grain foods in a natural way. Therefore, biological activation of cereals can be a way to produce food grains enriched with health-promoting compounds and enhanced functional attributes.
authors.affiliation: a Department of Food Science and Technology , Punjab Agricultural University , Ludhiana , Punjab , India.
authors.forename: Arashdeep
authors.initials: A
authors.lastname: Singh
authors.affiliation: a Department of Food Science and Technology , Punjab Agricultural University , Ludhiana , Punjab , India.
authors.forename: Savita
authors.initials: S
authors.lastname: Sharma
mesh_terms: D000975:Antioxidants; D002523:Edible Grain / Q000737:chemistry* / Q000254:growth & development; D055951:Functional Food / Q000032:analysis*; D018525:Germination; D006801:Humans; D009747:Nutritional Physiological Phenomena; D047071:beta-Glucans
chemical_list: D000975:Antioxidants; D047071:beta-Glucans
keywords: Biological activation; bioactive compounds; cereals; functional properties