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Sprouted Grains

Sprouted Grains
  • Author : Hao Feng
  • Publsiher : Elsevier
  • Release : 11 October 2018
  • ISBN : 0128115262
  • Pages : 344 pages
  • Rating : 4/5 from 21 ratings
GET THIS BOOKSprouted Grains

Summary:
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. Presents the nutrient and bioactive components of these healthy grains Provides extensive coverage of products developed from sprouted grains Includes contributions from an International team of both academic and industrial authors Covers the equipment and technology used in grain processing


Sprouted Grains

Sprouted Grains
  • Author : Hao Feng,Boris Nemzer,Jonathan W. Devries
  • Publisher : Elsevier
  • Release : 11 October 2018
GET THIS BOOKSprouted Grains

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

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The Everything Sprouted Grains Book

The Everything Sprouted Grains Book
  • Author : Brandi Evans
  • Publisher : Simon and Schuster
  • Release : 18 May 2012
GET THIS BOOKThe Everything Sprouted Grains Book

150 living-food recipes for a healthy lifestyle Sprouted grains are a powerhouse of nutrition. Sprouting activates food enzymes; increases vitamin content; and neutralizes "antinutrients," such as phytic acid, that can block the absorption of minerals. Sprouts are easier to digest, and research indicates that they can help lower your cholesterol, reduce your blood pressure, and control your blood-sugar levels. With sprouts and sprouted grain flours, you'll boost the nutrition and flavor of all your favorite recipes, including: Strawberry Almond Overnight Oats

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Peter Reinhart's Whole Grain Breads

Peter Reinhart's Whole Grain Breads
  • Author : Peter Reinhart
  • Publisher : Random House Digital, Inc.
  • Release : 12 August 2022
GET THIS BOOKPeter Reinhart's Whole Grain Breads

Provides guidance for making one's own whole grain bread, covering topics such as the wheat kernel, enzymes, and the process of delayed fermentation, and presents fifty-five recipes for whole grain sandwich, hearth, and specialty breads as well as bagels, crackers, and other items.

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Living Cuisine

Living Cuisine
  • Author : Renee Loux Underkoffler
  • Publisher : Penguin
  • Release : 05 January 2004
GET THIS BOOKLiving Cuisine

Eating raw isn't just for naturalists anymore. Today, health-conscious eaters are filling their plates with the foods nature has already prepared. And these foods go well beyond the sprouts, carrots, and celery typically associated with this type of diet. In Living Cuisine, celebrated raw chef Renée Underkoffler shows how varied, exciting, and healthy raw-foods cuisine can be. She introduces the many benefits of eating raw and offers guidelines for incorporating this healthier regimen into one's lifestyle. She provides clear,

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Innovative Processing Technologies for Healthy Grains

Innovative Processing Technologies for Healthy Grains
  • Author : Milica Pojic,Uma Tiwari
  • Publisher : John Wiley & Sons
  • Release : 21 December 2020
GET THIS BOOKInnovative Processing Technologies for Healthy Grains

Interest in cereals and other healthy grains has increased considerably in recent years, driving the cereal processing industry to develop new processing technologies that meet consumer demands for sustainable and nutritious cereal products. Innovative Processing Technologies for Healthy Grains is the first dedicated reference to focus on advances in cereal processing and bio-refinery of cereals and pseudocereals, presenting a broad overview of all aspects of both conventional and novel processing techniques and methods. Featuring contributions from leading researchers and academics,

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Whole Grains

Whole Grains
  • Author : Shabir Ahmad Mir,Annamalai Manickavasagan,Manzoor Ahmad Shah
  • Publisher : CRC Press
  • Release : 04 March 2019
GET THIS BOOKWhole Grains

Whole grains play an important role in healthy diets, due to their potential role in minimizing the risk factors for several diseases. Thus the need for a comprehensive work that addresses all aspects of whole grain technology including processing, product development and nutrition values. This book covers the technological, nutritional and product development aspects of all whole grains including wheat, rice, barley, rye, sorghum, millet, maize, and oats among others. The book will review and summarize current knowledge in whole

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Foods & Nutrition Encyclopedia, 2nd Edition

Foods & Nutrition Encyclopedia, 2nd Edition
  • Author : Marion Eugene Ensminger,Audrey H. Ensminger
  • Publisher : CRC Press
  • Release : 09 November 1993
GET THIS BOOKFoods & Nutrition Encyclopedia, 2nd Edition

Foods and Nutrition Encyclopedia, 2nd Edition is the updated, expanded version of what has been described as a "monumental, classic work." This new edition contains more than 2,400 pages; 1,692 illustrations, 96 of which are full-color photographs; 2,800 entries (topics); and 462 tables, including a table of 2,500 food compositions. A comprehensive index enables you to find information quickly and easily.

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Foods & Nutrition Encyclopedia, Two Volume Set

Foods & Nutrition Encyclopedia, Two Volume Set
  • Author : Marion Eugene Ensminger,Audrey H. Ensminger
  • Publisher : CRC Press
  • Release : 09 November 1993
GET THIS BOOKFoods & Nutrition Encyclopedia, Two Volume Set

Foods and Nutrition Encyclopedia, Second Edition is the updated, expanded version of what has been described as a "monumental, classic work." This new edition contains more than 2,400 pages; 1,692 illustrations, 96 of which are full-color photographs; 2,800 entries (topics); and 463 tables, including a table of 2,500 food compositions. A comprehensive index enables you to find information quickly and easily.

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Cultured Food for Life

Cultured Food for Life
  • Author : Donna Schwenk
  • Publisher : Hay House, Inc
  • Release : 16 November 2021
GET THIS BOOKCultured Food for Life

Donna Schwenk’s world changed when she discovered cultured foods. After a difficult pregnancy and various health problems, she became determined to find answers to what ailed her. And in her quest, she came across the ancient art of home fermentation, a food preparation technique that supercharges everyday foods with beneficial bacteria to balance your digestive system, and vitamins and minerals to enhance your overall health. This simple, natural process has been used for thousands of years to create everything

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Global Wheat Production

Global Wheat Production
  • Author : Shah Fahad,Abdul Basir,Muhammad Adnan
  • Publisher : BoD – Books on Demand
  • Release : 16 August 2018
GET THIS BOOKGlobal Wheat Production

Global wheat consumption in the 2016/2017 season is forecasted to reach a record high 736m tonnes, showing a growth of 25% in the last 15 years. This raises the question which outlets the wheat is going into, what the growth of these outlets is, which regions or countries have grown the most, and where do we see future potential. Strong competition of other feed grains like corn is expected to slow the growth of wheat used for feed in the next years, and

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The Science of Skinny

The Science of Skinny
  • Author : Dee McCaffrey
  • Publisher : Da Capo Lifelong Books
  • Release : 03 July 2012
GET THIS BOOKThe Science of Skinny

With scientific research, her own chemistry background, and the traditional diets of our not-so-distant ancestors as her guide, Dee McCaffrey casts new light on an age-old wisdom: Eating foods in their closest-to-natural form is the true path to sustained weight loss and, in fact, the remedy for almost any health problem. We are so far removed from foods in their natural state that we now call them “health foods,” a sad admission that we’ve compromised our health for the

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United States Grain Standards Act Amendments of 1988; and preview the report by the Office of Technology Assessment, "Technology and public policy to ... trade"

United States Grain Standards Act Amendments of 1988; and preview the report by the Office of Technology Assessment,
  • Author : United States. Congress. House. Committee on Agriculture. Subcommittee on Wheat, Soybeans, and Feed Grains
  • Publisher : Anonim
  • Release : 12 August 1989
GET THIS BOOKUnited States Grain Standards Act Amendments of 1988; and preview the report by the Office of Technology Assessment, "Technology and public policy to ... trade"