Advances in Production, Properties and Applications of Sprouted Seeds

Advances in Production, Properties and Applications of Sprouted Seeds

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...

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Outros autores: Martínez-Villaluenga, Cristina (Editor), Pozo, Elena Peñas (Editor)
Formato: Capítulo de libro
Publicado: Basel, Switzerland MDPI - Multidisciplinary Digital Publishing Institute 2020
Subjects:
Research & information: general
biochemical characteristic
enzymatic browning
inhibitory profile
lentil
sprouts
polyphenol oxidase
purification
germinated oat
avenanthramides
colorectal cancer
chemoprevention
bran
cell walls
sprouting
dough rheology
bread-making
microstructure
barley
germination
flour
RSM
nutritional properties
bioactive compounds
quality
melatonin
bioavailability
lentil sprouts
phenolic compounds
antioxidant status
pharmacokinetics
food safety
legumes
microbial contamination
protein
mineral
seed germination
nutritional value
phytochemicals
bioactivity
health
technological properties
food development
functional foods
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