Advances in Production Properties and Applications of Sprouted Seeds

Sprouted 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 impa...See More