
Germination: Types, Process and Effects
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Content
- Intro
- Contents
- Preface
- Chapter 1
- Biochemistry of Seed Germination
- Abstract
- Introduction
- Changes in Nutrient Content, Phytochemicals, and Other Metabolites during Germination
- Starch
- Protein
- Lipids
- Minerals
- Dietary Fiber
- Nutrient Bioavailability
- Antioxidant Compounds
- Changes in Gene and Enzyme Expression/Activity during Germination
- Hydrolases
- Photosynthetic Enzymes
- Aminotransferases
- ATP Synthase
- Fermentation Enzymes
- Effects of External Factors on Germination
- Temperature
- Light
- Reactive Oxygen Species
- Biomagnetism
- Endophytes
- Conclusion
- References
- Chapter 2
- Enzymes Role during Seed Germination
- Abstract
- Introduction
- Mobilization of Stored Reserves
- Hydrolytic Enzymes of Starch
- Hydrolytic Enzymes of Proteins
- Hydrolytic Enzymes of Lipids
- Hydrolytic Enzymes of Phytin
- Synthesys of Stored Reserves
- Synthesis of Carbohydrates
- Synthesis of Proteins
- Synthesis of Lipids
- Synthesys of Phytohormones
- Abscisic Acid
- Gibberellic Acid
- Ethylene
- Auxin
- Cytokinins
- Brassinosteroids
- Enzymes Involved in Cell Repair during Germination
- Other Active Metabolic Pathways during Germination
- Conclusion
- References
- Chapter 3
- Germination Seeds: Physiological and Genetic Changes
- Abstract
- Introduction
- Definition and General Features
- Development and Germination of Cereal Seeds
- Biochemistry and Physiological Changes during Germination
- Hormone Regulation during Germination
- Bioactive Compounds of Germinated Cereal
- Vitamins
- (-Aminobutyric Acid
- Polyphenols
- Abiotic Factors Influence during the Germination
- Studies on the Molecular Mechanisms
- Transcriptome and Proteomic Change during Germination
- Priming and the Enhancement of Germination
- Conclusion
- References
- Chapter 4
- Microstructural Changes during Soybean Germination and the Relationship with Their Chemical Composition
- Abstract
- Introduction
- Seed
- Chemical Composition of the Seed
- Proteins
- Lipids
- Carbohydrates
- Phenolic Compounds
- Germination
- Microstructural Characterization of Legume Seeds by Microscopy Techniques
- Optical Microscopy
- Scanning Electron Microscopy
- Methods
- Raw Material
- Soybean Germination
- Chemical Proximal Analysis
- Microstructural Changes by Means of the Microscopy Techniques
- Protein Staining
- Phenolic Compound Staining
- Result and Discussion
- Evaluation of Germination Process
- Chemical Proximal Analysis
- Microstructural Changes through Microscopy Techniques
- Conclusion
- References
- Chapter 5
- Effect of Germination on Antinutritional Compounds of Grains and Seeds
- Abstract
- Introduction
- Lectins
- Phytic Acid
- Saponins
- Tannins
- Protease Inhibitors
- a-Galactosidases
- Conclusion
- References
- Chapter 6
- Effect of Germination on Physicochemical, Chemical, Nutritional, and Nutraceutical Properties of Legumes
- Abstract
- Introduction
- General and Nutritional Aspects of Legumes
- General Aspects of Legumes
- Nutritional and Bioactive Compounds in Legumes
- Changes in Legumes during the Germination Process
- Effect of Germination Process on Physicochemical Properties of Legumes
- Effect of Germination Process on the Chemical Composition of Legumes
- Effect of Germination Process on Proteins
- Effect of Germination Process on Carbohydrates
- Effect of Germination Process on Lipids
- Effect of Germination Process on Minerals
- Effect of Germination on Anti-Nutritional Factors
- Anti-Nutritional Factors
- Nutritional Factors
- Amino Acids Composition
- In Vitro Digestibility
- Effect of Germination on Bioactive Compounds and Nutraceutical Properties of Legumes
- Conclusion
- References
- Chapter 7
- Effect of the Germination on Physicochemical Properties, Nutritional Profile, and Bioactive Compounds of Cereals and Pseudocereals
- Abstract
- Introduction
- Germination
- Factors That Influence Germination
- Changes during Germination
- Physicochemical Properties
- Chemical Composition
- Proteins
- Carbohydrates
- Lipids
- Vitamins and Minerals
- Phytochemical Content
- Phenolic Content
- ?-Aminobutyric Acid (GABA)
- Phytic Acid
- Antioxidant Activity
- Nutraceutical Potential
- Conclusion
- References
- Chapter 8
- Germination of Edible Seeds: Effect on Bioactive Compounds and Their Health-Promoting Benefits
- Abstract
- 1. Introduction
- 1.1. Trends in Germination Studies
- 2. Research Methodology
- 3. Germination Strategies
- 3.1. Germination Strategies
- 3.1.1. Sterilization
- 3.1.2. Soaking
- 3.1.3. Sprouting
- 4. Effect of Germination on Bioactive Compounds from Edible Seeds and Their Health Benefits
- 4.1. Lupins
- 4.2. Lentils
- 4.3. Beans
- 4.4. Chickpea
- 4.5. Soybean
- 4.6. Amaranth
- 4.7. Quinoa
- Conclusion
- References
- Chapter 9
- Germination: Strategy to Improve the Nutritional and Functional Value of Bean Seeds
- Abstract
- Introduction
- Materials and Methods
- Result and Discussion
- Changes of Protein Concentration by Germination
- Changes in Starch Concentration by Germination
- Non-Nutritional Compounds
- Conclusion
- References
- Chapter 10
- Biochemical Changes of the Bioactive Compounds during Germination of Legumes and Their Effect in Degenerative Diseases
- Abstract
- Introduction
- Germination of Legumes
- Bioactive Compounds in Germination of Legumes
- Peptides Produced during Germination of Legumes
- ? -Amino Butyric Acid (GABA) during Sprouting
- Phenolic Compounds during Germination
- Chronic Diseases
- Bioactive Compounds in the Prevention of Chronic Degenerative Diseases
- Conclusion
- References
- Chapter 11
- Generation of Bioactive Peptides Derived from Germination of Legumes
- Abstract
- Introduction
- Legumes
- Process of Germination in Legumes
- Biopeptides
- Antioxidant Activity
- Inhibitory Activity of Angiotensin-Converting Enzyme I (ACE-I)
- Anti-Inflammatory Activity
- Anticancer Activity
- Conclusion
- References
- Chapter 12
- Impact of Legume Germination on Bioactive Compounds with Antiproliferative Effects
- Abstract
- Introduction
- Melatonin
- Saponins
- Phenolics Compounds
- Flavones
- Anthocyanins
- Isoflavones
- Peptides and Protein Hydrolysates
- Conclusion
- Methods
- References
- Chapter 13
- An Approach to the Interaction between Sprouts and Gut Microbiota
- Abstract
- Introduction
- Diet and Gut Microbiota
- Metabolites Interacting with Colonic Microbiota and Health
- Dietary Fiber and Short-Chain Fatty Acids: Acetate, Propionate, and Butyrate Production
- Resistant Starches
- Proteins and Protein Fractions
- Amino Acids
- Glycoproteins
- Phytic Acid
- Glucosinolates: Glucoraphanin, Glucoraphenin, and Glucoraphasatin
- Isoflavones (Genistein and Daidzein)
- Other Compounds
- Mucin and Other Proteoglycans
- Conclusion
- References
- Chapter 14
- Chemical Elicitors and Their Effects on the Nutraceutical Quality of Sprouts
- Abstract
- Introduction
- Classification of Phytochemicals
- Elicitors
- Effect of Elicitors on the Bioactive Composition of Sprouts
- Wheat
- Buckwheat
- Beans
- Antioxidant Capacities of Sprout Elicited
- Conclusion
- References
- Chapter 15
- Changes in the Composition of Bioactive Compounds in Pulses and Other Legumes Due to Germination and Thermal Processing
- Abstract
- Introduction
- Germination
- Cooking
- Boiling and Microwaving
- Autoclaving and Extrusion
- Conclusion
- References
- Chapter 16
- Effect of Germination on the Composition, Protein Profile and Antioxidant Capacity of Soymilk and Okara
- Abstract
- Introduction
- Methods
- Seed Germination
- Obtention of Soymilk and Okara
- Yield, pH and Density of Soymilk
- Proximate Analysis
- Extraction of Antioxidant Compounds
- Determination of Total Phenolic Compounds
- Determination of Antioxidant Capacity
- Electrophoretic Profile
- Statistical Analysis
- Results
- Germination
- Physical and Chemical Characteristics of Soybeans, Soymilk and Okara
- Changes in the Antioxidant Properties of Soybeans, Soymilk and Okara Due to Germination
- Changes in the Electrophoretic Profile of Soybeans, Soymilk and Okara Due to Germination
- Conclusion
- References
- Chapter 17
- Cereal Seeds Germination: Malting for Brewing
- Abstract
- Introduction
- Germination and Malting
- Malting Process for Elaborating Beer
- Differences between Seeds with Gluten and Gluten-Free
- Celiac Disease
- Gluten-Free vs. Gluten Removed
- Quality of the Final Product Made with Different Cereals
- Conclusion
- References
- Chapter 18
- D-Alanyl-D-Alanine Carboxypeptidases Participate in Spore Cell Wall Maturation, Resistance and Germination in Streptomyces coelicolor
- Abstract
- 1. Introduction
- 1.1. Streptomyces Development
- 1.2. Streptomyces D-Alanyl-D-Alanine Carboxypeptidases
- 2. SCO4439 a LMM DD-Peptidase Involved in Spore Cell Wall Maturation, Resistance, and Germination in Streptomyces coelicolor
- 3. The SCO4439 DD-CPase Activity Controls Spore Peptidoglycan Crosslinking
- 4. The SCO4439 LMM DD-CPase Activity Participates in Resistance to Glycopeptide Antibiotics
- 5. The SCO4439 DD-CPase Controls PG Spore Crosslinking That Modulates Spore Resistance and Germination
- Conclusion and Further Perspectives
- References
- Chapter 19
- Modulators of Bacterial Spore Germination
- Abstract
- Introduction
- The Classical Germination Process
- Non-Nutrient Germination
- Antigerminants as Part of Disease Profilaxis
- Bacillus anthracis
- Paenibacillus larvae
- Clostridioides difficile
- Future Direction/Unanswered Questions
- References
- About the Editors
- Index
- Blank Page
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