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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Detalles Bibliográficos
Otros Autores:	Martínez-Villaluenga, Cristina (Editor), Pozo, Elena Peñas (Otro)
Formato:	Libro electrónico
Idioma:	Inglés
Publicado:	Basel, Switzerland MDPI - Multidisciplinary Digital Publishing Institute 2020
Materias:	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
Ver en Biblioteca Universitat Ramon Llull:	https://discovery.url.edu/permalink/34CSUC_URL/1im36ta/alma991009654105706719