Sprouted Grains: Nutritional Value, Production, and Applications

Sprouted Grains: Nutritional Value, Production and Applications, Second Edition includes new chapters on sprouted grains as new plant-based protein sources, Fatty Acids Content and Profiling in Sprouted Grains, Amylase Activity in Sprouted Grains, and The Role of Sprouted Grains in Human Gut Health. As sprouted grains are one of the hottest topics in cereal and grain science, this comprehensive reference presents essential reading, from grain germination from both a genetic and physiological perspective, the nutrients and bioactive compounds present in spouted grains, equipment and technical innovations for processors and manufacturers of sprouted grains and subsequent products, and more. Fully revised and updated, including four new chaptersPresents the latest insights into the nutrient and bioactive components of these healthy grainsIncludes coverage of the technology and equipment used in grain processingCovers the growing list of products developed from sprouted grainsFeatures insights from an internal team of academic and industrial experts INDICE: 1. Molecular mechanisms of seed germination2. Antioxidant capacity of sprouted grains3. Phenols contents in sprouted grains4. Sprouted grains as new plant-based protein sources5. Fatty acids content and profiling in sprouted grains6. Amylase activity in sprouted grains7. GABA: A bioactive compound in foods8. The role of sprouted grains in human gut health9. Processing of germinated grains10. Controlled germination for enhancing the nutritional value of spouted grains11. Development of sprouted grains staple food using extrusion technology: restructuring rice and pasta

• ISBN: 978-0-443-23634-1
• Editorial:
• Encuadernacion: Rústica
• Páginas: 350
• Fecha Publicación: 01/10/2024
• Nº Volúmenes: 1
• Idioma: