Advances in Production, Properties and Applications of Sprouted Seeds

• Format: eBook
• Language: English
• Published: Basel, Switzerland MDPI - Multidisciplinary Digital Publishing Institute 2020
• Subjects: antioxidant status; avenanthramides; barley; bioactive compounds; bioactivity; bioavailability; biochemical characteristic; bran; bread-making; cell walls; chemoprevention; colorectal cancer; dough rheology; enzymatic browning; flour; food development; food safety; functional foods; germinated oat; germination; health; inhibitory profile; legumes; lentil; lentil sprouts; melatonin; microbial contamination; microstructure; mineral; nutritional properties; nutritional value; pharmacokinetics; phenolic compounds; phytochemicals; polyphenol oxidase; protein; purification; quality; Reference, Information and Interdisciplinary subjects; Research and information: general; RSM; seed germination; sprouting; sprouts; technological properties

Sprouted grains are food ingredients widely appreciated for their improved nutritional, functional, organoleptic, and textural properties compared with non-germinated grains. In recent years, sprouting has been explored as a promising green food engineering strategy to improve the nutritional value...