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.- 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
Table of Contents
Section I: Germination and Sprouted Grains1. Molecular mechanisms of seed germinationSection II: Nutrients and Bioactive Components in Sprouted Grains2. Bioactive compounds in sprouted grains3. GABA: A bioactive compound in foods4. Antioxidant capacity of sprouted grains5. Phenols contents in sprouted grainsSection III: Equipment & Technological Innovation6. Processing of germinated grains7. Microbial safety of sprouted seeds8. Controlled germination for enhancing the nutritional value of sprouted grainsSection IV: Sprouted Grain Products9. Sprouted grains as a food ingredient10. Sprouted grains based non-fermented products11. Sprouted grains based fermented products12. High GABA sprouted rice products
