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.
1. Cover image - p. Cover 2. Title page - p. iii 3. Table of Contents - p. iii 4. Copyright - p. iv 5. List of Contributors - p. xi 6. Preface - p. xv 7. 1. Molecular mechanisms of seed germination - p. 1 8. 2. Gamma-aminobutyric acid: A bioactive compound in foods - p. 25 9. 3. Antioxidants in sprouts of grains - p. 55 10. 4. Processing of germinated grains - p. 69 11. 5. Controlled germination for enhancing the nutritional value of sprouted grains - p. 91 12. 6. Sprouted grains as a food ingredient - p. 113 13. 7. Sprouted grains-based fermented products - p. 143 14. 8. Development of gamma-aminobutyric acid–enriched germinated rice products - p. 175 15. 9. Bioactive compounds and beneficial functions of sprouted grains - p. 191 16. 10. Phenol content in sprouted grains - p. 247 17. Index - p. 317
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.
1. Cover image - p. Cover 2. Title page - p. iii 3. Table of Contents - p. iii 4. Copyright - p. iv 5. List of Contributors - p. xi 6. Preface - p. xv 7. 1. Molecular mechanisms of seed germination - p. 1 8. 2. Gamma-aminobutyric acid: A bioactive compound in foods - p. 25 9. 3. Antioxidants in sprouts of grains - p. 55 10. 4. Processing of germinated grains - p. 69 11. 5. Controlled germination for enhancing the nutritional value of sprouted grains - p. 91 12. 6. Sprouted grains as a food ingredient - p. 113 13. 7. Sprouted grains-based fermented products - p. 143 14. 8. Development of gamma-aminobutyric acid–enriched germinated rice products - p. 175 15. 9. Bioactive compounds and beneficial functions of sprouted grains - p. 191 16. 10. Phenol content in sprouted grains - p. 247 17. Index - p. 317
