Sprouted Grains: Nutritional Value, Production, and Applications by Feng, Hao

Sprouted Grains: Nutritional Value, Production, and Applications (Paperback) (ISBN-13: 9780128115251)

Vendor: Hao Feng
Product type: Books
Format: Paperback
$200.00
$200.00
$200.00
Subtotal: $200.00
Sprouted Grains: Nutritional Value, Production, and Applications by Feng, Hao

Sprouted Grains: Nutritional Value, Production, and Applications

$200.00
Sprouted Grains: Nutritional Value, Production, and Applications by Feng, Hao

Sprouted Grains: Nutritional Value, Production, and Applications

$200.00
Format: Paperback
Description
Description
x

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.



Author: Hao Feng
ISBN-10: 0128115254
ISBN-13: 9780128115251
Publisher: Woodhead Publishing and AACC International Pr
Language: English
Published: 10/16/2018
Pages: 344
Format: Paperback
Weight: 1.02lbs
Size: 9.00h x 6.00w x 0.72d
By Hao Feng
By Hao Feng
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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).

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