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Sprouted Grains: Nutritional Value, Production, and Applications de Hao Feng

Sprouted Grains: Nutritional Value, Production, and Applications: Woodhead Publishing and AACC International Press

Editat de Hao Feng, Boris Nemzer, Jonathan W Devries
en Limba Engleză Paperback – 16 oct 2018
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
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Specificații

ISBN-13: 9780128115251
ISBN-10: 0128115254
Pagini: 344
Dimensiuni: 152 x 229 mm
Greutate: 0.46 kg
Editura: ELSEVIER SCIENCE
Colecția Woodhead Publishing and AACC International Press
Seria Woodhead Publishing and AACC International Press

Cuprins

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

Notă biografică

Hao Feng is currently professor in the Department of Food Science and Human Nutrition at University of Illinois, Urbana-Champaign. Professor Feng's research interests include high intensity ultrasound (power ultrasound) and its application in food processing and preservation, enhancing the safety and quality of fresh and fresh-cut produce, novel deconstruction methods for biofuel production from biomass, new extraction and separation techniques, dielectric heating and its application in food processing, and novel drying technologies. Prof. Feng is a member of the Institute of Food Technologists (IFT), the American Institute of Chemical Engineers (AIChE), and the American Society of Agricultural and Biological Engineers (ASABE).