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Sprouted Grains
Nutritional Value, Production, and Applications
- 2nd Edition - October 8, 2024
- Editors: Hao Feng, Boris Nemzer, Jonathan W Devries, Junzhou Ding
- Language: English
- Paperback ISBN:9 7 8 - 0 - 4 4 3 - 2 3 6 3 4 - 1
- eBook ISBN:9 7 8 - 0 - 4 4 3 - 2 3 6 3 3 - 4
Sprouted Grains: Nutritional Value, Production and Applications, Second Edition includes new chapters on sprouted grains as new plant-based protein sources, Fatty Acids Content a… Read more
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Request a sales quoteSprouted 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 chapters
- Presents the latest insights into the nutrient and bioactive components of these healthy grains
- Includes coverage of the technology and equipment used in grain processing
- Covers the growing list of products developed from sprouted grains
- Features insights from an internal team of academic and industrial experts
Food scientist and technologists, grain processing engineers and technologists, food and nutraceutical product developers, food ingredients innovators, nutritionists, food chemists, plant biologists, crop scientists, milling industry technologists, microgreens producers
- Cover image
- Title page
- Table of Contents
- Copyright
- List of contributors
- Preface
- 1. Molecular mechanisms of seed germination
- Abstract
- 1.1 Seed dormancy and germination
- 1.2 Hormonal regulation of dormancy and germination
- 1.3 Conclusions and perspectives
- References
- 2. Antioxidant capacity of sprouted grains
- Abstract
- 2.1 Introduction
- 2.2 Overview of methods applied in studying antioxidants in seed sprouts
- 2.3 Tartary (Fagopyrum tataricum Gaertn) buckwheat and buckwheat
- 2.4 Wheat sprout
- 2.5 Germinated barley
- 2.6 Oats sprouts
- 2.7 Germinated rice
- 2.8 Germinated purple corn
- 2.9 Germinated pseudograins: amaranth and quinoa
- 2.10 Conclusions
- References
- 3. Phenol contents in sprouted grains
- Abstract
- 3.1 Phenolic compounds in grains and pseudocereals: structures and biochemical roles
- 3.2 Human health effects of cereal grain phenolic compounds
- 3.3 Quantification methods for phenolic compounds in cereal grains and their limitations
- 3.4 Impact of sprouting on the concentration and profile of phenolic compounds in cereals
- 3.5 Biochemical mechanisms for phenolic profile changes during germination
- References
- 4. Sprouted grains as new plant-based protein sources
- Abstract
- 4.1 Introduction
- 4.2 Effect of sprouting in seed storage proteins
- 4.3 Effect of sprouting on digestibility of grain proteins
- 4.4 Effect of sprouting in technofunctional properties of grain proteins
- 4.5 New protein ingredients and foodstuffs derived from sprouted grains
- 4.6 Concluding remarks
- Abbreviations
- References
- 5. Fatty acids content and profiling in sprouted grains
- Abstract
- 5.1 Introduction
- 5.2 Sprouting process
- 5.3 Sprouting effects on lipid content of grains
- 5.4 Factors and conditions during sprouting
- 5.5 Nutritional modifications after sprouting
- 5.6 Analytical methods for determination of fats in grains
- 5.7 Sprouted grains and health benefits
- 5.8 Conclusion
- References
- 6. Amylase activity in sprouted grains
- Abstract
- 6.1 Introduction
- 6.2 Amylase characteristics
- 6.3 Amylases involved in sprouting
- 6.4 Mechanisms of amylase activation in sprouted grains: field sprouting versus artificial sprouting
- 6.5 Factors influencing amylase activity in sprouted grains
- 6.6 Impact of amylase activity on flour technological features
- 6.7 Methods for assessing alpha-amylase activity
- 6.8 Alternatives to modulate amylase activity
- 6.9 Future perspectives and research directions
- References
- 7. Gamma-aminobutyric acid: a bioactive compound in foods
- Abstract
- 7.1 Introduction—what is gamma-aminobutyric acid?
- 7.2 Physiological and psychological functions of gamma-aminobutyric acid-enriched grain-based food products in humans and animals
- 7.3 Factors affecting gamma-aminobutyric acid content in germinated grains and grain-based food products
- 7.4 Leveraging on fermentation for gamma-aminobutyric acid production
- 7.5 Prospects of producing gamma-aminobutyric acid-enriched foods
- References
- 8. The role of sprouted grains in human wellness and gut health
- Abstract
- 8.1 Introduction
- 8.2 Phytochemical and nutritional content of sprouted grains
- 8.3 Effect of sprouted grains dietary fibers on gut microbiota
- 8.4 Conclusion
- References
- 9. Processing of germinated grains
- Abstract
- 9.1 Introduction
- 9.2 Thermal and nonthermal methods for processing germinated grains
- References
- 10. Controlling germination process to enhance the nutritional value of sprouted grains
- Abstract
- 10.1 Introduction
- 10.2 Temperature and oxygen in controlled germination
- 10.3 Use of new physical energy forms in controlled germination
- 10.4 Concluding remarks
- References
- 11. Development of GABA enhanced sprouted grain based staple foods
- Abstract
- 11.1 Health benefits of γ-aminobutyric acid and recommended dosages
- 11.2 Enhancement of γ-aminobutyric acid level in germinating rice
- 11.3 How to produce a wide variety of γ-aminobutyric acid-enriched rice products?
- 11.4 Research and development of γ-aminobutyric acid-enriched rice products
- 11.5 Research and development of other sprouted grains−based products
- 11.6 Future trends for sprouted grains−based staple food
- References
- Index
- No. of pages: 410
- Language: English
- Edition: 2
- Published: October 8, 2024
- Imprint: Woodhead Publ. & Cereals & Grains Assoc. Bookstore
- Paperback ISBN: 9780443236341
- eBook ISBN: 9780443236334
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, USABN
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, USAJW
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, USAJD
Junzhou Ding
More than ten years in food research and collaborations with expertise in food processing ultratrasonication, Extrusion, Sprouting, etc.), food chemistry, grain/seed biochemistry, microstructure function relationships of starch and protein. His research interests include enhancing nutritional and functional properties of whole grains and sprouted grains, developing innovative processing technologies for plant-based meat and starch-based foods, Investigating the impacts of non-thermal processing on health-promoting plant metabolites among others.
Affiliations and expertise
North Carolina A&T State University, Greensboro, North Carolina, United StatesRead Sprouted Grains on ScienceDirect