Progress on nutritional function and foods of germs from wheat,rice and corn

JI Hai-hua; MENG Xuan-yi; GAO Jin-yan

JI Hai-hua, MENG Xuan-yi, GAO Jin-yan. Progress on nutritional function and foods of germs from wheat,rice and corn[J]. Science and Technology of Food Industry, 2018, 39(4): 318-323.

Citation:

JI Hai-hua, MENG Xuan-yi, GAO Jin-yan. Progress on nutritional function and foods of germs from wheat,rice and corn[J]. Science and Technology of Food Industry, 2018, 39(4): 318-323.

Citation:

JI Hai-hua, MENG Xuan-yi, GAO Jin-yan. Progress on nutritional function and foods of germs from wheat,rice and corn[J]. Science and Technology of Food Industry, 2018, 39(4): 318-323.

Progress on nutritional function and foods of germs from wheat,rice and corn

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Wheat,rice and maize,as three main staple foods in China,their germs in the grains are rich in various nutrients and some phytochemicals,such as flavonoids,lectins,phytosterols,oryzanol. Germ is a good raw material for functional foods. This paper reviews the main nutritional components and bioactive components of the three major staple foods,some germs foods were introduced too,including of the plant protein drinks,functional oils,flour and its products,etc.

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Science and Technology of Food Industry

Progress on nutritional function and foods of germs from wheat,rice and corn

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