Product details:
| ISBN13: | 9780443236341 |
| ISBN10: | 0443236348 |
| Binding: | Paperback |
| No. of pages: | 350 pages |
| Size: | 228x152 mm |
| Weight: | 450 g |
| Language: | English |
| 685 |
Category:
Agriculture in general
Crop production
Food and tobacco industry, food sciences
Nutrition & Diets
Fitness, wellness
Agribusiness
Food sciences
Agriculture in general (charity campaign)
Crop production (charity campaign)
Food and tobacco industry, food sciences (charity campaign)
Nutrition & Diets (charity campaign)
Fitness, wellness (charity campaign)
Agribusiness (charity campaign)
Food sciences (charity campaign)
Sprouted Grains
Nutritional Value, Production, and Applications
Edition number: 2
Publisher: Woodhead Publ. & Cereals & Grains Assoc. Bookstore
Date of Publication: 8 October 2024
Normal price:
Publisher's listprice:
EUR 240.00
EUR 240.00
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83 462 (79 488 HUF + 5% VAT )
discount is: 20% (approx 20 866 HUF off)
Discount is valid until: 31 December 2024
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Long description:
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.
Table of Contents:
1. Molecular mechanisms of seed germination
2. Antioxidant capacity of sprouted grains
3. Phenols contents in sprouted grains
4. Sprouted grains as new plant-based protein sources
5. Fatty acids content and profiling in sprouted grains
6. Amylase activity in sprouted grains
7. GABA: A bioactive compound in foods
8. The role of sprouted grains in human gut health
9. Processing of germinated grains
10. Controlled germination for enhancing the nutritional value of spouted grains
11. Development of sprouted grains staple food using extrusion technology: restructuring rice and pasta
2. Antioxidant capacity of sprouted grains
3. Phenols contents in sprouted grains
4. Sprouted grains as new plant-based protein sources
5. Fatty acids content and profiling in sprouted grains
6. Amylase activity in sprouted grains
7. GABA: A bioactive compound in foods
8. The role of sprouted grains in human gut health
9. Processing of germinated grains
10. Controlled germination for enhancing the nutritional value of spouted grains
11. Development of sprouted grains staple food using extrusion technology: restructuring rice and pasta