Product details:
| ISBN13: | 9780443236341 |
| ISBN10: | 0443236348 |
| Binding: | Paperback |
| No. of pages: | 350 pages |
| Size: | 229x152 mm |
| Weight: | 450 g |
| Language: | English |
| 0 |
Category:
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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89 132 (84 888 HUF + 5% VAT )
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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.
- Fully revised and updated, including four new chapters
- Presents the latest insights into the nutrient and bioactive components of these healthy grains
- Includes coverage of the technology and equipment used in grain processing
- Covers the growing list of products developed from sprouted grains
- Features insights from an internal team of academic and industrial experts
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