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  • Sprouted Grains: Nutritional Value, Production, and Applications by Hao Feng book cover
  • Sprouted Grains: Nutritional Value, Production, and Applications by Hao Feng book cover
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Sprouted Grains: Nutritional Value, Production, and Applications

by Hao Feng

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A technical overview of sprouted grains from germination to finished products

$238.34 USD
$238.34 USD $238.34 USD

Paperback New English

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AlbakiReads Editorial

A technical overview of sprouted grains from germination to finished products

Edited by Hao Feng, this food-science volume maps the sprouted-grain supply chain from the biology of germination through nutritional composition and commercial processing. It examines germination through genetic and physiological perspectives, then addresses nutrients and bioactive compounds found in sprouted grains. Later coverage turns to manufacturing concerns, including equipment and technical developments used to produce sprouted grains and sprouted-grain products. The book’s scope links cereal science with practical product development, making it a reference-oriented resource on how sprouting affects grains and how those materials are handled in food production.

Good fit for readers who enjoy

  • Cereal science students and academics studying grain processing
  • Food scientists researching germination, nutrients, and bioactive compounds
  • Product developers working with cereal-based or sprouted-grain products

Themes

Grain germinationSprouted-grain nutritionBioactive compoundsCereal processingFood-production technology

Based on publisher information and book metadata.

Book overview

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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