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Full 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.
Contents
Section I: Germination and Sprouted Grains
1. Molecular mechanisms of seed germination
Section II: Nutrients and Bioactive Components in Sprouted Grains
2. Bioactive compounds in sprouted grains
3. GABA: A bioactive compound in foods
4. Antioxidant capacity of sprouted grains
5. Phenols contents in sprouted grains
Section III: Equipment & Technological Innovation
6. Processing of germinated grains
7. Microbial safety of sprouted seeds
8. Controlled germination for enhancing the nutritional value of sprouted grains
Section IV: Sprouted Grain Products
9. Sprouted grains as a food ingredient
10. Sprouted grains based non-fermented products
11. Sprouted grains based fermented products
12. High GABA sprouted rice products
