Sprouted grains : nutritional value, production and applications
Hao Feng (Editor), Boris Nemzer (Editor), Jonathan W. DeVries (Editor)
Print Book, English, 2019
Woodhead Publishing/AACC International, Duxford, United Kingdom, 2019
xiii, 329 pages : illustrations ; 23 cm
9780128115251, 0128115254
1028618205
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