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

Elien Lemmens*, Alice V. Moroni, Jennifer Pagand, Pieter Heirbaut, Anneli Ritala, Yann Karlen, Kim-Anne Le, Hetty C. Van den Broeck, Fred J. P. H. Brouns, Niels De Brier, Jan A. Delcour

*Corresponding author for this work

Research output: Contribution to journalReview articleAcademicpeer-review

Original languageEnglish
Pages (from-to)305-328
Number of pages24
JournalComprehensive Reviews in Food Science and Food Safety
Volume18
Issue number1
DOIs
Publication statusPublished - Jan 2019

Keywords

  • cereal
  • germination
  • malting
  • sprouting
  • sprouts
  • GERMINATED BROWN RICE
  • WHEAT TRITICUM-AESTIVUM
  • BARLEY HORDEUM-VULGARE
  • MOLECULAR-WEIGHT DISTRIBUTION
  • AMINOBUTYRIC-ACID CONTENT
  • BETA-GLUCANASE ACTIVITY
  • HIGH-FAT DIETS
  • PHYTIC ACID
  • IN-VITRO
  • PHENOLIC-COMPOUNDS

Cite this

Lemmens, E., Moroni, A. V., Pagand, J., Heirbaut, P., Ritala, A., Karlen, Y., Le, K-A., 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, 18(1), 305-328. https://doi.org/10.1111/1541-4337.12414