LEADER 03569nam 2200865z- 450 001 9910557284803321 005 20231214133333.0 035 $a(CKB)5400000000041192 035 $a(oapen)https://directory.doabooks.org/handle/20.500.12854/69218 035 $a(EXLCZ)995400000000041192 100 $a20202105d2020 |y 0 101 0 $aeng 135 $aurmn|---annan 181 $ctxt$2rdacontent 182 $cc$2rdamedia 183 $acr$2rdacarrier 200 10$aAdvances in Production, Properties and Applications of Sprouted Seeds 210 $aBasel, Switzerland$cMDPI - Multidisciplinary Digital Publishing Institute$d2020 215 $a1 electronic resource (116 p.) 311 $a3-03943-316-4 311 $a3-03943-317-2 330 $aSprouted 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. 606 $aResearch & information: general$2bicssc 610 $abiochemical characteristic 610 $aenzymatic browning 610 $ainhibitory profile 610 $alentil 610 $asprouts 610 $apolyphenol oxidase 610 $apurification 610 $agerminated oat 610 $aavenanthramides 610 $acolorectal cancer 610 $achemoprevention 610 $abran 610 $acell walls 610 $asprouting 610 $adough rheology 610 $abread-making 610 $amicrostructure 610 $abarley 610 $agermination 610 $aflour 610 $aRSM 610 $anutritional properties 610 $abioactive compounds 610 $aquality 610 $amelatonin 610 $abioavailability 610 $alentil sprouts 610 $aphenolic compounds 610 $aantioxidant status 610 $apharmacokinetics 610 $afood safety 610 $alegumes 610 $amicrobial contamination 610 $aprotein 610 $amineral 610 $aseed germination 610 $anutritional value 610 $aphytochemicals 610 $abioactivity 610 $ahealth 610 $atechnological properties 610 $afood development 610 $afunctional foods 615 7$aResearch & information: general 700 $aMartínez-Villaluenga$b Cristina$4edt$01324784 702 $aPozo$b Elena Peñas$4edt 702 $aMartínez-Villaluenga$b Cristina$4oth 702 $aPozo$b Elena Peñas$4oth 906 $aBOOK 912 $a9910557284803321 996 $aAdvances in Production, Properties and Applications of Sprouted Seeds$93036295 997 $aUNINA