Hao Feng,
Boris Nemzer,
Jonathan W Devries,
Junzhou Ding
e.a.
Elsevier Science
e druk, 2024
9780443236341
Sprouted Grains
Nutritional Value, Production, and Applications
Specificaties
Paperback, blz.
|
Engels
Elsevier Science |
2024
ISBN13: 9780443236341
Rubricering
Verwachte levertijd ongeveer 9 werkdagen
Gratis verzonden
Samenvatting
Sprouted 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.
Specificaties
Inhoudsopgave
1. Molecular mechanisms of seed germination<br>2. Antioxidant capacity of sprouted grains<br>3. Phenols contents in sprouted grains<br>4. Sprouted grains as new plant-based protein sources<br>5. Fatty acids content and profiling in sprouted grains<br>6. Amylase activity in sprouted grains<br>7. GABA: A bioactive compound in foods<br>8. The role of sprouted grains in human gut health<br>9. Processing of germinated grains<br>10. Controlled germination for enhancing the nutritional value of spouted grains<br>11. Development of sprouted grains staple food using extrusion technology: restructuring rice and pasta