Advances in Production, Properties and Applications of Sprouted Seeds
Sprouted 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 val...
Main Authors: | , |
---|---|
Format: | Article |
Language: | English |
Published: |
MDPI AG
2020-06-01
|
Series: | Foods |
Subjects: | |
Online Access: | https://www.mdpi.com/2304-8158/9/6/790 |
id |
doaj-fd2ef989218d4dfab5c05adc8d160cdf |
---|---|
record_format |
Article |
spelling |
doaj-fd2ef989218d4dfab5c05adc8d160cdf2020-11-25T03:13:14ZengMDPI AGFoods2304-81582020-06-01979079010.3390/foods9060790Advances in Production, Properties and Applications of Sprouted SeedsElena Peñas0Cristina Martínez-Villaluenga1Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), Juan de la Cierva 3, 28006 Madrid, SpainInstitute of Food Science, Technology and Nutrition (ICTAN-CSIC), Juan de la Cierva 3, 28006 Madrid, SpainSprouted 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.https://www.mdpi.com/2304-8158/9/6/790seed germinationnutritional valuephytochemicalsbioactivityhealthfood safety |
collection |
DOAJ |
language |
English |
format |
Article |
sources |
DOAJ |
author |
Elena Peñas Cristina Martínez-Villaluenga |
spellingShingle |
Elena Peñas Cristina Martínez-Villaluenga Advances in Production, Properties and Applications of Sprouted Seeds Foods seed germination nutritional value phytochemicals bioactivity health food safety |
author_facet |
Elena Peñas Cristina Martínez-Villaluenga |
author_sort |
Elena Peñas |
title |
Advances in Production, Properties and Applications of Sprouted Seeds |
title_short |
Advances in Production, Properties and Applications of Sprouted Seeds |
title_full |
Advances in Production, Properties and Applications of Sprouted Seeds |
title_fullStr |
Advances in Production, Properties and Applications of Sprouted Seeds |
title_full_unstemmed |
Advances in Production, Properties and Applications of Sprouted Seeds |
title_sort |
advances in production, properties and applications of sprouted seeds |
publisher |
MDPI AG |
series |
Foods |
issn |
2304-8158 |
publishDate |
2020-06-01 |
description |
Sprouted 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. |
topic |
seed germination nutritional value phytochemicals bioactivity health food safety |
url |
https://www.mdpi.com/2304-8158/9/6/790 |
work_keys_str_mv |
AT elenapenas advancesinproductionpropertiesandapplicationsofsproutedseeds AT cristinamartinezvillaluenga advancesinproductionpropertiesandapplicationsofsproutedseeds |
_version_ |
1724648068811325440 |