@article{jfnr201421214,
author={{Sookwong, Phumon and Yodpitak, Sittidet and Doungkaew, Jenjira and Jurithayo, Jaruwan and Boonyawan, Dheerawan and Mahatheeranont, Sugunya},
title={Application of Oxygen-argon Plasma as a Potential Approach of Improving the Nutrition Value of Pre-germinated Brown Rice},
journal={Journal of Food and Nutrition Research},
volume={2},
number={12},
pages={946--951},
year={2014},
url={http://pubs.sciepub.com/jfnr/2/12/14},
issn={2333-1240},
abstract={This is the first study to apply plasma technology for improving nutrition value of cereal products. Cold plasma, a mixture of oxygen and argon plasma, was applied to rice seeds before pre-germination process. Plasma condition of 10 watts, 5 seconds, and 5 millimeters distance and 10 watts, 5 seconds, and 8 millimeters distance created high germination rates of pre-germinated brown rice. The latter conditions gave the grains with longer roots and bodies. Plasma treatment could result in increasing contents of total phenolics and γ-aminobutyric acid. Gas chromatography-mass spectrometry revealed 13 identifiable compounds: simple phenolic compounds; pyrans; furan; quinone; and fatty acids, in which biosyntheses of these 13 compounds were likely to be promoted by the plasma processing. These findings suggest that plasma technology could provide better quality pre-germinated brown rice.},
doi={10.12691/jfnr-2-12-14}
publisher={Science and Education Publishing}
}