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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
LIMITED OFFER
Immediately download your ebook while waiting for your print delivery. No promo code needed.
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.
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
HF
BN
JW