Sprouted Grains: Nutritional Value, Production, and Applications is a comprehensive overview of this innovative approach to cereal science. Edited by Hao Feng, this first edition delves into every aspect of sprouted grains from germination through production and final application. It explores the genetic and physiological processes behind grain sprouting, detailing the nutrients and bioactive compounds that emerge during this transformation. The book also covers advanced equipment and technical innovations crucial for manufacturers looking to develop high-quality sprouted grain products.

Written by an international team of both academic and industrial experts, this edited volume is essential reading for cereal science academics, postgraduate students, and product developers in the cereal industry. It provides a wealth of information on the health benefits of these grains, the diverse range of products that can be produced from them, and the latest technological advancements in grain processing.

With its depth of knowledge and broad scope, this book is an invaluable resource for anyone seeking to understand or advance the field of sprouted grains.