TY - BOOK ID - 135014684 TI - Advances in Production, Properties and Applications of Sprouted Seeds AU - Martínez-Villaluenga, Cristina AU - Pozo, Elena Peñas PY - 2020 PB - Basel, Switzerland MDPI - Multidisciplinary Digital Publishing Institute DB - UniCat KW - biochemical characteristic KW - enzymatic browning KW - inhibitory profile KW - lentil KW - sprouts KW - polyphenol oxidase KW - purification KW - germinated oat KW - avenanthramides KW - colorectal cancer KW - chemoprevention KW - bran KW - cell walls KW - sprouting KW - dough rheology KW - bread-making KW - microstructure KW - barley KW - germination KW - flour KW - RSM KW - nutritional properties KW - bioactive compounds KW - quality KW - melatonin KW - bioavailability KW - lentil sprouts KW - phenolic compounds KW - antioxidant status KW - pharmacokinetics KW - food safety KW - legumes KW - microbial contamination KW - protein KW - mineral KW - seed germination KW - nutritional value KW - phytochemicals KW - bioactivity KW - health KW - technological properties KW - food development KW - functional foods UR - https://www.unicat.be/uniCat?func=search&query=sysid:135014684 AB - 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 impact of sprouting on the chemical composition, safety aspects, and technofunctional and chemopreventive properties of sprouted seeds and their derived flours and byproducts. The six articles included in this Special Issue present 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 technofunctional properties. ER -