文章基本信息

标题：Functional Properties of Edible Plant and Seed Sprouts
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作者：Hasan Yetim ; İsmet Öztürk ; Fatih Törnük 等
期刊名称：Gida : Journal of Food
印刷版ISSN：1300-3070
电子版ISSN：1309-6273
出版年度：2010
卷号：35
期号：3
出版社：Association of Food Technology, Turkey
摘要：Edible sprouts are foods that are rich in functional compounds and obtained by germination some plants and seeds at a certain temperature and time. Sprouts, besides their nutritional properties, are regarded as functional foods because of their dietary fiber and vitamin contents which increase during germination and together with vitamins, minerals, flavonoids and phenolic compounds. The most widely consumed plants as sprouts around the world are broccoli, alfalfa, soybean, pea, chickpea, wheat, barley, oats and buckwheat. In this review, functional properties of some edible plant seeds and sprouts are discussed.
关键词：Edible sprout; functional food; germination