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Elsevier

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… Read more

Description

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.

Key features

  • Presents the nutrient and bioactive components of these healthy grains
  • Provides extensive coverage of products developed from sprouted grains
  • Includes contributions from an International team of both academic and industrial authors
  • Covers the equipment and technology used in grain processing

Readership

Food product developers in the snack and health food areas, reference for academics, post-graduate students in food processing

Table of contents

List of Contributors
Preface

1. Molecular mechanisms of seed germination

2. Gamma-aminobutyric acid: a bioactive compound in foods

3. Antioxidants in sprouts of grains

4. Processing of germinated grains

5. Controlled germination for enhancing the nutritional value of sprouted grains

6. Sprouted grains as a food ingredient

7. Sprouted grains-based fermented products

8. Development of gamma-aminobutyric acid-enriched germinated rice products

9. Bioactive compounds and beneficial functions of sprouted grains

10. Phenol content in sprouted grains
Index

Product details

About the editors

HF

Hao Feng

Hao Feng is currently professor in the Department of Food Science and Human Nutrition at University of Illinois, Urbana-Champaign. Professor Feng's research interests include high intensity ultrasound (power ultrasound) and its application in food processing and preservation, enhancing the safety and quality of fresh and fresh-cut produce, novel deconstruction methods for biofuel production from biomass, new extraction and separation techniques, dielectric heating and its application in food processing, and novel drying technologies. Prof. Feng is a member of the Institute of Food Technologists (IFT), the American Institute of Chemical Engineers (AIChE), and the American Society of Agricultural and Biological Engineers (ASABE).
Affiliations and expertise
Professor, Department of Food Science and Human Nutrition, University of Illinois at Urbana-Champaign, Urbana, IL, USA

BN

Boris Nemzer

Boris V. Nemzer, PhD, FRSC, is Vice President of R&D and Director of Research and Analytical Center at FutureCeuticals, Inc. (United States), and a professor at the University of Illinois at Urbana-Champaign (United States). Dr. Nemzer is an author of more than 180 scientific papers published in peer-reviewed journals and 3 books in the areas of thermophysical properties of substances, physical and analytical chemistry, nutrition, and food sciences. He is a fellow and distinguished member of various national and international scientific societies and associates.
Affiliations and expertise
Vice President of R&D, VDF FutureCeuticals, Inc., Momence, IL, USA Director of Research and Analytical Center, VDF FutureCeuticals, Inc., Momence, IL, USA Professor, University of Illinois at Urbana-Champaign, Urbana, USA

JW

Jonathan W Devries

Dr. Jonathan W. DeVries is a retired senior technical manager of Medallion Laboratories of General Mills Inc. He was active in quality-related analytical work for more than 47 years, primarily in nutrition and food safety. He worked for the international standardization of analytical methods through AACCI. DeVries has been active in the AACCI vitamins and dietary fiber technical committees and was the annual meeting program chair for 2008. He received the Edith A. Christensen Award of AACCI and the Harvey W. Wiley Award of AOACI in 2009. DeVries has authored or coauthored more than 80 publications. He has a Ph.D. degree in organic chemistry from the University of Minnesota. DeVries was recently elected chair of the Food Ingredients Expert Committee–Food Chemicals Codex.
Affiliations and expertise
DeVries and Associates, Adjunct Expert, University of Minnesota, St. Paul, MN, USA

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