Sprouted Grains: Nutritional Value, Production and Applications

Sprouted Grains: Nutritional Value, Production and Applications is a complete and comprehensive overview of sprouted grains, with coverage from grain to product. Sections includes discussions on the process of grain germination from both a genetic and physiological perspective, the nutrients and bioactive compounds present in spouted grains, and the equipment and technical innovation of use to manufacturers of sprouted grains and sprouted grain products. This book is essential reading for cereal science academics and postgraduate students interested in the subject of cereal processing, but is also ideal for industrial product developers in cereal companies. This edited volume brings together the world's leading researchers on sprouted grains. Presents the nutrient and bioactive components of these healthy grainsProvides extensive coverage of products developed from sprouted grainsIncludes contributions from an International team of both academic and industrial authorsCovers the equipment and technology used in grain processing INDICE: Section I: Germination and Sprouted Grains 1. Molecular mechanisms of seed germination Section II: Nutrients and Bioactive Components in Sprouted Grains 2. Bioactive compounds in sprouted grains 3. GABA: A bioactive compound in foods 4. Antioxidant capacity of sprouted grains 5. Phenols contents in sprouted grains Section III: Equipment & Technological Innovation 6. Processing of germinated grains 7. Microbial safety of sprouted seeds 8. Controlled germination for enhancing the nutritional value of sprouted grains Section IV: Sprouted Grain Products 9. Sprouted grains as a food ingredient 10. Sprouted grains based non-fermented products 11. Sprouted grains based fermented products 12. High GABA sprouted rice products

• ISBN: 978-0-12-811525-1
• Editorial: WPACIP
• Encuadernacion: Rústica
• Páginas: 340
• Fecha Publicación: 01/10/2018
• Nº Volúmenes: 1
• Idioma: Inglés