Sprouted Grains

Nutritional Value, Production, and Applications

Nonfiction, Science & Nature, Technology, Food Industry & Science
Cover of the book Sprouted Grains by , Elsevier Science
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Author: ISBN: 9780128115268
Publisher: Elsevier Science Publication: October 11, 2018
Imprint: Woodhead Publishing and AACC International Press Language: English
Author:
ISBN: 9780128115268
Publisher: Elsevier Science
Publication: October 11, 2018
Imprint: Woodhead Publishing and AACC International Press
Language: English

Sprouted Grains: Nutritional Value, Production and Applications is a complete and comprehensive overview of sprouted grains, with coverage from grain to product. Sections includes discussions on the process of grain germination from both a genetic and physiological perspective, the nutrients and bioactive compounds present in spouted grains, and the equipment and technical innovation of use to manufacturers of sprouted grains and sprouted grain products. This book is essential reading for cereal science academics and postgraduate students interested in the subject of cereal processing, but is also ideal for industrial product developers in cereal companies.

This edited volume brings together the world’s leading researchers on sprouted grains.

  • Presents the nutrient and bioactive components of these healthy grains
  • Provides extensive coverage of products developed from sprouted grains
  • Includes contributions from an International team of both academic and industrial authors
  • Covers the equipment and technology used in grain processing
View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart

Sprouted Grains: Nutritional Value, Production and Applications is a complete and comprehensive overview of sprouted grains, with coverage from grain to product. Sections includes discussions on the process of grain germination from both a genetic and physiological perspective, the nutrients and bioactive compounds present in spouted grains, and the equipment and technical innovation of use to manufacturers of sprouted grains and sprouted grain products. This book is essential reading for cereal science academics and postgraduate students interested in the subject of cereal processing, but is also ideal for industrial product developers in cereal companies.

This edited volume brings together the world’s leading researchers on sprouted grains.

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