Impact of Cereal Seed Sprouting on Its Nutritional and Technological Properties:A Critical Review

Autor: Yann Karlen, Kim-Anne Lê, Anneli Ritala, Fred Brouns, Pieter Heirbaut, Niels De Brier, Elien Lemmens, Alice V. Moroni, Jennifer Pagand, Hetty C. van den Broeck, Jan A. Delcour

Publikováno v: Lemmens, E, Moroni, A V, Pagand, J, Heirbaut, P, Ritala, A, Karlen, Y, Kim-Anne, L, Van den Broeck, H C, Brouns, F J P H, De Brier, N & Delcour, J A 2019, ' Impact of Cereal Seed Sprouting on Its Nutritional and Technological Properties : A Critical Review ', Comprehensive Reviews in Food Science and Food Safety, vol. 18, no. 1, pp. 305-328 . https://doi.org/10.1111/1541-4337.12414
Comprehensive Reviews in Food Science and Food Safety, 18(1), 305-328
Comprehensive Reviews in Food Science and Food Safety 18 (2019) 1

Sprouting induces activation and de novo synthesis of hydrolytic enzymes that make nutrients available for plant growth and development. Consumption of sprouted grains is suggested to be beneficial for human health. Positive consumer perceptions abou

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