Sprouted Grains (2nd Ed.) Nutritional Value, Production, and Applications
Coordonnateurs : Feng Hao, Nemzer Boris, W Devries Jonathan, Ding Junzhou
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.
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
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.
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. DeV
- Fully revised and updated, including four new chapters
- Presents the latest insights into the nutrient and bioactive components of these healthy grains
- Includes coverage of the technology and equipment used in grain processing
- Covers the growing list of products developed from sprouted grains
- Features insights from an internal team of academic and industrial experts
Date de parution : 10-2024
Ouvrage de 350 p.