Sprouted Grains: Nutritional Value, Production and Applications is a complete and comprehensive overview of sprouted grains with coverage from grain to product.
Divided into four main sections, the book opens with coverage of the process of grain germination from both a genetic and physiological perspective. The next section looks in detail at nutrients and bioactive compounds present in spouted grains – a topic of huge importance given that products containing sprouted grains are often marketed as healthy options. The third section is focused on equipment and technical innovation of use to manufacturers of sprouted grains and sprouted grains products. A chapter in this section covers microbial safety of sprouted grains. The final section covers products which use sprouted grains.
Sprouted grains are one of the hottest topics in cereal and grain science. This edited volume brings together the world’s leading researchers on sprouted grains. This book is essential reading for cereal science academics and postgraduate students interested in the subject of cereal processing as well as industrial product developers in cereal companies.
- Covers the nutrient and bioactive components of these healthy grains
- Provides extensive coverage of products developed from sprouted grains
- International team of both academic and industrial authors
- Includes equipment and technology in grain processing
Food product developers in the snack and health food areas, reference for academics, post-graduate students in food processing
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
- No. of pages:
- 1st October 2018
- Paperback ISBN:
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).
Professor, Department of Food Science and Human Nutrition, University of Illinois at Urbana-Champaign, Urbana, IL, USA
Dr. Boris Nemzer – senior director of research and development and quality assurance - has been a vital member of the FutureCeuticals team since 2005, and is a professor in the Department of Food Science and Human Nutrition of University of Illinois at Urbana-Champaign (Urbana, IL). He received his Ph.D. degree in physical chemistry in 1986. Dr. Nemzer is tirelessly engaged in his work, having authored and co-authored over 150 scientific publications in physical, analytical bio- and food chemistry. He is on the editorial board of two and reviewer of 26 scientific journals, co-editor of the special issue “Recent developments on free radicals and natural antioxidants research” at the American Journal of Bio Medical Sciences, and co-editor of the book “Sprouted grains – nutritional values, production, and applications”. He has affiliations and memberships with 14 international scientific societies and associates such as the Phytochemical Society of North America (PSNA), International Association of Group Polyphenols (GP), Institute of Food Technology (IFT), Society for Free Radicals in Biology and Medicine (SFRBM), Oxygen Club of California (OCC), and the International Society of Antioxidant in Nutrition and Health (ISANH). He has been co-chair of the bio-active compounds committee at AACC International since 2008, elected a Fellow of Royal Society of Chemistry, UK (2014), and is an Honored Professor at The University of Science and Technology in Beijing, China (2015). Dr. Nemzer’s current research focuses on the phytochemical and nutritional composition of natural products and their extracts, phytochemicals interaction, their bioavailability, and effects on antioxidant activity and oxidative stress markers in humans.
University of Illinois at Urbana-Champaign, Urbana, USA
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.
General Mills, Inc. (Retired), Minneapolis, USA