Sprouted Grains

Nutritional Value, Production, and Applications
2. Auflage 2024
ISBN: 978-0-443-23634-1
Verlag: Elsevier Science & Technology

Buch, Englisch, Format (B × H): 152 mm x 229 mm, Gewicht: 450 g

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.

Autoren/Hrsg.

Feng, Hao

Nemzer, Boris

W Devries, Jonathan

Ding, Junzhou

Fachgebiete

• Naturwissenschaften Agrarwissenschaften Ackerbaukunde, Pflanzenbau
• Medizin | Veterinärmedizin Medizin | Public Health | Pharmazie | Zahnmedizin Medizin, Gesundheitswesen Medizin, Gesundheit: Sachbuch, Ratgeber
• Technische Wissenschaften Verfahrenstechnik | Chemieingenieurwesen | Biotechnologie Lebensmitteltechnologie und Getränketechnologie
• Wirtschaftswissenschaften Wirtschaftssektoren & Branchen Primärer Sektor Agrarökonomie, Ernährungswirtschaft
• Medizin | Veterinärmedizin Medizin | Public Health | Pharmazie | Zahnmedizin Medizin, Gesundheitswesen Ernährungsmedizin, Diätetik

Inhaltsverzeichnis

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

Über Autor(innen)

Feng, Hao
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).

Nemzer, Boris
Boris V. Nemzer, PhD, FRSC, is Vice President of R&D and Director of Research and Analytical Center at FutureCeuticals, Inc. (United States), and a professor at the University of Illinois at Urbana-Champaign (United States). Dr. Nemzer is an author of more than 180 scientific papers published in peer-reviewed journals and 3 books in the areas of thermophysical properties of substances, physical and analytical chemistry, nutrition, and food sciences. He is a fellow and distinguished member of various national and international scientific societies and associates.

W Devries, Jonathan
Dr. Jonathan W. DeVries is a retired senior technical manager of Medallion Laboratories of General Mills Inc. He was active in quality-related analytical work for more than 47 years, primarily in nutrition and food safety. He worked for the international standardization of analytical methods through AACCI. DeVries has been active in the AACCI vitamins and dietary fiber technical committees and was the annual meeting program chair for 2008. He received the Edith A. Christensen Award of AACCI and the Harvey W. Wiley Award of AOACI in 2009. DeVries has authored or coauthored more than 80 publications. He has a Ph.D. degree in organic chemistry from the University of Minnesota. DeVries was recently elected chair of the Food Ingredients Expert Committee-Food Chemicals Codex.

Ding, Junzhou
More than ten years in food research and collaborations with expertise in food processing ultratrasonication, Extrusion, Sprouting, etc.), food chemistry, grain/seed biochemistry, microstructure function relationships of starch and protein. His research interests include enhancing nutritional and functional properties of whole grains and sprouted grains, developing innovative processing technologies for plant-based meat and starch-based foods, Investigating the impacts of non-thermal processing on health-promoting plant metabolites among others.