Sprouted Grains: Nutritional Value, Production, and Applications. This item is unavailable.Sprouted Grains: Nutritional Value, Production, and Applications

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

Hao Feng is currently professor in the Department of Food Science and Human Nutrition at University of Illinois, Urbana-Champaign. Professor Feng's research interests include high intensity ultrasound (power ultrasound) and its application in food processing and preservation, enhancing the safety and quality of fresh and fresh-cut produce, novel deconstruction methods for biofuel production from biomass, new extraction and separation techniques, dielectric heating and its application in food processing, and novel drying technologies. Prof. Feng is a member of the Institute of Food Technologists (IFT), the American Institute of Chemical Engineers (AIChE), and the American Society of Agricultural and Biological Engineers (ASABE).

Boris V. Nemzer, PhD, FRSC, is Vice President of R&D and Director of Research and Analytical Center at FutureCeuticals, Inc. (United States), and a professor at the University of Illinois at Urbana-Champaign (United States). Dr. Nemzer is an author of more than 180 scientific papers published in peer-reviewed journals and 3 books in the areas of thermophysical properties of substances, physical and analytical chemistry, nutrition, and food sciences. He is a fellow and distinguished member of various national and international scientific societies and associates.

Dr. Jonathan W. DeVries is a retired senior technical manager of Medallion Laboratories of General Mills Inc. He was active in quality-related analytical work for more than 47 years, primarily in nutrition and food safety. He worked for the international standardization of analytical methods through AACCI. DeVries has been active in the AACCI vitamins and dietary fiber technical committees and was the annual meeting program chair for 2008. He received the Edith A. Christensen Award of AACCI and the Harvey W. Wiley Award of AOACI in 2009. DeVries has authored or coauthored more than 80 publications. He has a Ph.D. degree in organic chemistry from the University of Minnesota. DeVries was recently elected chair of the Food Ingredients Expert Committee–Food Chemicals Codex.