301
References
Aberoumand A, Deokule SS (2008) Comparison of phenolic compounds of some edible plants of
Iran and India. Pakistan J Nut 7(4):582–585
Aborus NE, Čanadanović-Brunet J, Ćetković G, Šaponjac VT, Vulić J, Ilić N (2017) Powdered
barley sprouts: composition, functionality and polyphenol digestibility. Int J Food Sci Technol
52(1):231–238
Abuajah CI, Ogbonna AC, Osuji CM (2015) Functional components and medicinal properties of
food: a review. J Food Sci Technol 52(5):2522–2529
Agati G, Azzarello E, Pollastri S, Tattini M (2012) Flavonoids as antioxidants in plants: location
and functional significance. Plant Sci 196:67–76
Alvarez-Jubete L, Wijngaard H, Arendt EK, Gallagher E (2010) Polyphenol composition and
in vitro antioxidant activity of amaranth, quinoa buckwheat and wheat as affected by sprouting
and baking. Food Chem 119(2):770–778
Amarowicz R, Pegg RB (2008) Legumes as a source of natural antioxidants. Eur J Lipid Sci
Technol 110(10):865–878
American Association of Cereal Chemists International (2008) AACCI Standard definitions:
whole grain. Retrieved 03 February 2013, 2013, from http://www.aaccnet.org/initiatives/definitions/Pages/WholeGrain.aspx
Aparicio-Fernández X, Reynoso-Camacho R, Castaño-Tostado E, García-Gasca T, de Mejía EG,
Guzmán-Maldonado SH, Loarca-Pina G (2008) Antiradical capacity and induction of apoptosis on HeLa cells by a Phaseolus vulgaris extract. Plant Foods Hum Nutr 63(1):35–40
Ayernor GS, Ocloo FCK (2007) Physico-chemical changes and diastatic activity associated with
germinating paddy rice (PSB. Rc 34). Afr J Food Sci 1(3):037–041
Banchuen J, Thammarutwasik P, Ooraikul B, Wuttijumnong P, Sirivongpaisal P (2009) Effect of
germinating processes on bioactive component of Sangyod Muang Phatthalung rice. Thai J
Agric Sci 42:191–199
Beta T, Liu Q, Qiu Y (2012) Effects of barley consumption on cardiovascular and diabetic risk.
In: Cereals and pulses: Nutraceutical properties and health benefits, US: John Wiley & Sons,
pp 7–19
Bewley JD, Black M (1994) Seeds. In: Seeds. Springer, Boston, pp 1–33
Björck I, Östman E, Kristensen M, Anson NM, Price RK, Haenen GR, Welch RW (2012) Cereal
grains for nutrition and health benefits: overview of results from in vitro, animal and human
studies in the HEALTHGRAIN project. Trends Food Sci Technol 25(2):87–100
Bouchenak M, Lamri-Senhadji M (2013) Nutritional quality of legumes, and their role in cardiometabolic risk prevention: a review. J Med Food 16(3):185–198
Boudjou S, Oomah BD, Zaidi F, Hosseinian F (2013) Phenolics content and antioxidant and antiinflammatory activities of legume fractions. Food Chem 138(2–3):1543–1550
Cai S, Wang O, Wu W, Zhu S, Zhou F, Ji B, Cheng Q (2011) Comparative study of the effects of
solid-state fermentation with three filamentous fungi on the total phenolics content (TPC),
flavonoids, and antioxidant activities of subfractions from oats (Avena sativa L.). J Agric Food
Chem 60(1):507–513
Cardador-Martínez A, Loarca-Piña G, Oomah BD (2002) Antioxidant activity in common beans
(Phaseolus vulgaris L.). J Agric Food Chem 50(24):6975–6980
Cencic A, Chingwaru W (2010) The role of functional foods, nutraceuticals, and food supplements
in intestinal health. Nutrients 2(6):611–625
Cevallos-Casals BA, Cisneros-Zevallos L (2010) Impact of germination on phenolic content and
antioxidant activity of 13 edible seed species. Food Chem 119(4):1485–1490
Chaput JP, Klingenberg L, Astrup A, Sjödin AM (2011) Modern sedentary activities promote overconsumption of food in our current obesogenic environment. Obes Rev 12(5):e12–e20
Cheung BM, Li C (2012) Diabetes and hypertension: is there a common metabolic pathway? Curr
Atheroscler Rep 14(2):160–166
Das R, Biswas S, Banerjee ER (2016) Nutraceutical-prophylactic and therapeutic role of functional food in health. J Nutr Food Sci 6(527):2
16 Effect of Germination Processing on Bioactive Compounds of Cereals and Legumes
References
Aberoumand A, Deokule SS (2008) Comparison of phenolic compounds of some edible plants of
Iran and India. Pakistan J Nut 7(4):582–585
Aborus NE, Čanadanović-Brunet J, Ćetković G, Šaponjac VT, Vulić J, Ilić N (2017) Powdered
barley sprouts: composition, functionality and polyphenol digestibility. Int J Food Sci Technol
52(1):231–238
Abuajah CI, Ogbonna AC, Osuji CM (2015) Functional components and medicinal properties of
food: a review. J Food Sci Technol 52(5):2522–2529
Agati G, Azzarello E, Pollastri S, Tattini M (2012) Flavonoids as antioxidants in plants: location
and functional significance. Plant Sci 196:67–76
Alvarez-Jubete L, Wijngaard H, Arendt EK, Gallagher E (2010) Polyphenol composition and
in vitro antioxidant activity of amaranth, quinoa buckwheat and wheat as affected by sprouting
and baking. Food Chem 119(2):770–778
Amarowicz R, Pegg RB (2008) Legumes as a source of natural antioxidants. Eur J Lipid Sci
Technol 110(10):865–878
American Association of Cereal Chemists International (2008) AACCI Standard definitions:
whole grain. Retrieved 03 February 2013, 2013, from http://www.aaccnet.org/initiatives/definitions/Pages/WholeGrain.aspx
Aparicio-Fernández X, Reynoso-Camacho R, Castaño-Tostado E, García-Gasca T, de Mejía EG,
Guzmán-Maldonado SH, Loarca-Pina G (2008) Antiradical capacity and induction of apoptosis on HeLa cells by a Phaseolus vulgaris extract. Plant Foods Hum Nutr 63(1):35–40
Ayernor GS, Ocloo FCK (2007) Physico-chemical changes and diastatic activity associated with
germinating paddy rice (PSB. Rc 34). Afr J Food Sci 1(3):037–041
Banchuen J, Thammarutwasik P, Ooraikul B, Wuttijumnong P, Sirivongpaisal P (2009) Effect of
germinating processes on bioactive component of Sangyod Muang Phatthalung rice. Thai J
Agric Sci 42:191–199
Beta T, Liu Q, Qiu Y (2012) Effects of barley consumption on cardiovascular and diabetic risk.
In: Cereals and pulses: Nutraceutical properties and health benefits, US: John Wiley & Sons,
pp 7–19
Bewley JD, Black M (1994) Seeds. In: Seeds. Springer, Boston, pp 1–33
Björck I, Östman E, Kristensen M, Anson NM, Price RK, Haenen GR, Welch RW (2012) Cereal
grains for nutrition and health benefits: overview of results from in vitro, animal and human
studies in the HEALTHGRAIN project. Trends Food Sci Technol 25(2):87–100
Bouchenak M, Lamri-Senhadji M (2013) Nutritional quality of legumes, and their role in cardiometabolic risk prevention: a review. J Med Food 16(3):185–198
Boudjou S, Oomah BD, Zaidi F, Hosseinian F (2013) Phenolics content and antioxidant and antiinflammatory activities of legume fractions. Food Chem 138(2–3):1543–1550
Cai S, Wang O, Wu W, Zhu S, Zhou F, Ji B, Cheng Q (2011) Comparative study of the effects of
solid-state fermentation with three filamentous fungi on the total phenolics content (TPC),
flavonoids, and antioxidant activities of subfractions from oats (Avena sativa L.). J Agric Food
Chem 60(1):507–513
Cardador-Martínez A, Loarca-Piña G, Oomah BD (2002) Antioxidant activity in common beans
(Phaseolus vulgaris L.). J Agric Food Chem 50(24):6975–6980
Cencic A, Chingwaru W (2010) The role of functional foods, nutraceuticals, and food supplements
in intestinal health. Nutrients 2(6):611–625
Cevallos-Casals BA, Cisneros-Zevallos L (2010) Impact of germination on phenolic content and
antioxidant activity of 13 edible seed species. Food Chem 119(4):1485–1490
Chaput JP, Klingenberg L, Astrup A, Sjödin AM (2011) Modern sedentary activities promote overconsumption of food in our current obesogenic environment. Obes Rev 12(5):e12–e20
Cheung BM, Li C (2012) Diabetes and hypertension: is there a common metabolic pathway? Curr
Atheroscler Rep 14(2):160–166
Das R, Biswas S, Banerjee ER (2016) Nutraceutical-prophylactic and therapeutic role of functional food in health. J Nutr Food Sci 6(527):2
16 Effect of Germination Processing on Bioactive Compounds of Cereals and Legumes