Advances in Production, Properties and Applications of Sprouted Seeds

• Andere auteurs: Martínez-Villaluenga, Cristina (Redacteur), Pozo, Elena Peñas (Redacteur)
• Formaat: Elektronisch Hoofdstuk
• Taal: Engels
• Gepubliceerd in: Basel, Switzerland MDPI - Multidisciplinary Digital Publishing Institute 2020
• Onderwerpen: 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
• Online toegang: DOAB: download the publication; DOAB: description of the publication

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...