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Advances in production, properties and applications of sprouted seeds

AuthorsPeñas, Elena ; Martínez Villaluenga, Cristina
KeywordsSeed germination
Nutritional value
Food safety
Technological properties
Food development
Functional foods
Issue Date16-Jun-2020
PublisherMultidisciplinary Digital Publishing Institute
CitationFoods 9(6): 790 (2020)
AbstractSprouted grains are widely appreciated food ingredients due to 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 foods, nutraceutical, pharmaceutical and cosmetic markets. However, little attention has been paid to the impact of sprouting on the chemical composition, safety aspects, techno-functional and chemopreventive properties of sprouted seeds and their derived flours and by-products. The six articles included in this Special Issue provide 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 techno-functional properties.
DescriptionThis special issue belongs to the section "Grain".
Publisher version (URL)https://doi.org/10.3390/foods9060790
Appears in Collections:(ICTAN) Artículos
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