Sprouted Grains

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 sprouted grains, equipment and technical innovations for processors and manufacturers of sprouted grains and subsequent products, and more.

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