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Open AccessEditorial

Advances in Production, Properties and Applications of Sprouted Seeds

Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), Juan de la Cierva 3, 28006 Madrid, Spain
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Foods 2020, 9(6), 790; https://doi.org/10.3390/foods9060790
Received: 4 June 2020 / Revised: 12 June 2020 / Accepted: 12 June 2020 / Published: 16 June 2020
(This article belongs to the Special Issue Advances in Production, Properties and Applications of Sprouted Seeds)
Sprouted grains are widely appreciated food ingredients due to their improved, nutritional, functional, organoleptic and textural properties compared with non-germinated grains. In recent years, sprouting has been explored as a promising green food engineering strategy to improve the nutritional value of grains and the formation of secondary metabolites with potential application in the functional foods, nutraceutical, pharmaceutical and cosmetic markets. However, little attention has been paid to the impact of sprouting on the chemical composition, safety aspects, techno-functional and chemopreventive properties of sprouted seeds and their derived flours and by-products. The six articles included in this Special Issue provide insightful findings on the most recent advances regarding new applications of sprouted seeds or products derived thereof, evaluations of the nutritional value and phytochemical composition of sprouts during production or storage and explorations of their microbiological, bioactive and techno-functional properties. View Full-Text
Keywords: seed germination; nutritional value; phytochemicals; bioactivity; health; food safety; technological properties; food development; functional foods seed germination; nutritional value; phytochemicals; bioactivity; health; food safety; technological properties; food development; functional foods
MDPI and ACS Style

Peñas, E.; Martínez-Villaluenga, C. Advances in Production, Properties and Applications of Sprouted Seeds. Foods 2020, 9, 790.

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