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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| Formaat: | Online |
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| Taal: | Engels |
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MDPI - Multidisciplinary Digital Publishing Institute
2021
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| Online toegang: | ONIX_20210501_9783039433162_964 |
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| _version_ | 1869517807994011648 |
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| collection | Directory of Open Access Books |
| description | 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 of grains and the formation of secondary metabolites with potential application in the functional food, nutraceutical, pharmaceutical, and cosmetic markets. However, little attention has been paid to the impact of sprouting on the chemical composition, safety aspects, and technofunctional and chemopreventive properties of sprouted seeds and their derived flours and byproducts. The six articles included in this Special Issue present insightful findings on the most recent advances regarding new applications of sprouted seeds or products derived thereof, evaluations of the nutritional value and phytochemical composition of sprouts during production or storage, and explorations of their microbiological, bioactive, and technofunctional properties. |
| format | Online |
| id | doab-20.500.12854ir-69218 |
| institution | Directory of Open Access Books |
| language | eng |
| publishDate | 2021 |
| publishDateRange | 2021 |
| publishDateSort | 2021 |
| publisher | MDPI - Multidisciplinary Digital Publishing Institute |
| publisherStr | MDPI - Multidisciplinary Digital Publishing Institute |
| record_format | ojs |
| spelling | doab-20.500.12854ir-692182024-03-27T16:34:28Z Advances in Production, Properties and Applications of Sprouted Seeds Martínez-Villaluenga, Cristina Pozo, Elena Peñas 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 thema EDItEUR::G Reference, Information and Interdisciplinary subjects::GP Research and information: general 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 of grains and the formation of secondary metabolites with potential application in the functional food, nutraceutical, pharmaceutical, and cosmetic markets. However, little attention has been paid to the impact of sprouting on the chemical composition, safety aspects, and technofunctional and chemopreventive properties of sprouted seeds and their derived flours and byproducts. The six articles included in this Special Issue present insightful findings on the most recent advances regarding new applications of sprouted seeds or products derived thereof, evaluations of the nutritional value and phytochemical composition of sprouts during production or storage, and explorations of their microbiological, bioactive, and technofunctional properties. 2021-05-01T15:44:00Z 2021-05-01T15:44:00Z 2020 book ONIX_20210501_9783039433162_964 9783039433162 9783039433179 https://directory.doabooks.org/handle/20.500.12854/69218 eng application/octet-stream Attribution 4.0 International https://mdpi.com/books/pdfview/book/2991 https://mdpi.com/books/pdfview/book/2991 MDPI - Multidisciplinary Digital Publishing Institute 10.3390/books978-3-03943-317-9 10.3390/books978-3-03943-317-9 46cabcaa-dd94-4bfe-87b4-55023c1b36d0 9783039433162 9783039433179 116 Basel, Switzerland open access |
| spellingShingle | 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 thema EDItEUR::G Reference, Information and Interdisciplinary subjects::GP Research and information: general Advances in Production, Properties and Applications of Sprouted Seeds |
| title | Advances in Production, Properties and Applications of Sprouted Seeds |
| title_full | Advances in Production, Properties and Applications of Sprouted Seeds |
| title_fullStr | Advances in Production, Properties and Applications of Sprouted Seeds |
| title_full_unstemmed | Advances in Production, Properties and Applications of Sprouted Seeds |
| title_short | Advances in Production, Properties and Applications of Sprouted Seeds |
| title_sort | advances in production properties and applications of sprouted seeds |
| topic | 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 thema EDItEUR::G Reference, Information and Interdisciplinary subjects::GP Research and information: general |
| topic_facet | 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 thema EDItEUR::G Reference, Information and Interdisciplinary subjects::GP Research and information: general |
| url | ONIX_20210501_9783039433162_964 |