Germination: Types, Process and Effects

Rosalva Mora-Escobedo, PhD (Editor)
National Polytechnic Institute, National School of Biological Sciences, México

Cristina Martinez (Editor)
Spanish National Research Council (CSIC), Madrid, Spain

Rosalía Reynoso (Editor)
Autonomous University of Querétaro, Mexico

Series: Plant Science Research and Practices
BISAC: SCI011000

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$230.00

Volume 10

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Volume 2

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Special issue: Resilience in breaking the cycle of children’s environmental health disparities
Edited by I Leslie Rubin, Robert J Geller, Abby Mutic, Benjamin A Gitterman, Nathan Mutic, Wayne Garfinkel, Claire D Coles, Kurt Martinuzzi, and Joav Merrick

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Germination: Types, Process and Effects is a book that brings together the contribution of new and relevant information from many experts in the fields of food and biological sciences, nutrition, and food engineering, to provide the reader with the latest information of fundamental and applied research in the role of edible seeds and discuss the benefits of consuming them.

In this book, you will find relevant information regarding origin and taxonomy of seeds, global markets, physicochemical composition and the effect of edible seeds germination on chronic degenerative diseases, such as obesity, diabetes, cancer, cardiovascular disease, inflammation and arthritis. This book will be of great interest to food scientist, biologists, nutritionists, and food engineers who are particularly interested in the process, changes and contribution of seed germination to food security.

(Imprint: Nova)

Preface

Chapter 1. Biochemistry of Seed Germination
(Boon Hoe Lim, PhD, and Ying Ping Chang, PhD, Faculty of Science, University Tunku Abdul Rahman, Kampar, Perak, Malaysia)

Chapter 2. Enzymes Role during Seed Germination
(Haydee E. Romero-Luna, PhD, and Gloria Dávila-Ortiz, PhD, Departamento de Ingeniería Bioquímica, Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional, Ciudad de México, México)

Chapter 3. Germination Seeds: Physiological and Genetic Changes
(Erika Camacho Beltrán, MD, María Elena Santos Cervantes, PhD, Jesús Lucina Romero Romero, PhD, and Esther Adriana Ceniceros Ojeda, PhD, Departamento de Biotecnología Agrícola, Instituto Politécnico Nacional, CIIDIR-Unidad Sinaloa, México, and others)

Chapter 4. Microstructural Changes during Soybean Germination and the Relationship with Their Chemical Composition
(Christian B. Ballinas, MD, María de Jesús Perea, PhD, Rosalva Mora, PhD, and Alberto Peña, MD, Departamento Ingeniería Bioquímica, Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional, Ciudad de México, México, and others)

Chapter 5. Effect of Germination on Antinutritional Compounds of Grains and Seeds
(Ciro Baruchs Muñoz-Llandes, Fabiola Araceli Guzmán-Ortiz, PhD, Alma Delia Román-Gutiérrez, PhD, Patricia López-Perea, PhD, Javier Castro-Rosas, PhD, Apolonio Vargas-Torres, PhD, Área Académica de Química, Universidad Autónoma del Estado de Hidalgo, Ciudad del Conocimiento, Mineral de la Reforma, Hidalgo, México, and others)

Chapter 6. Effect of Germination on Physicochemical, Chemical, Nutritional, and Nutraceutical Properties of Legumes
(Fernando Salas-López MD, Cuauhtémoc Reyes-Moreno PhD, and Roberto Gutiérrez-Dorado, PhD, Facultad Ciencias Químico Biológicas, Universidad Autónoma de Sinaloa, Culiacán, Sinaloa, México)

Chapter 7. Effect of the Germination on Physicochemical Properties, Nutritional Profile, and Bioactive Compounds of Cereals and Pseudocereals
(Christian Denisse Chavarín-Martínez, MD, Cuauhtémoc Reyes-Moreno, PhD, and Roberto Gutiérrez Dorado, PhD, Facultad Ciencias Químico Biológicas, Universidad Autónoma de Sinaloa, Culiacán, Sinaloa, México)

Chapter 8. Germination of Edible Seeds: Effect on Bioactive Compounds and Their Health-Promoting Benefits
(Erick P. Gutiérrez-Grijalva, Leticia X. López-Martínez, Nayely Leyva-López, Gabriela Vazquez-Olivo, Luis A. Cabanillas-Bojorquez and J. Basilio Heredia, Laboratory of Functional Foods and Nutraceuticals, Cátedras CONACYT-Centro de Investigación en Alimentación y Desarrollo, A.C., Culiacán, Sinaloa, México, and others)

Chapter 9. Germination: Strategy to Improve the Nutritional and Functional Value of Bean Seeds
(Xariss M. Sánchez Chino, PhD, Alondra Pérez Germán, Luis Jorge J. Corzo Rios, PhD, Jorge Martínez Herrera, PhD, Francisco J. Ugalde Acosta I. A, and Cristian Jiménez Martínez, PhD, Departamento de Salud, El Colegio de la Frontera Sur-Villahermosa, Tabasco, Mexico, and others)

Chapter 10. Biochemical Changes of the Bioactive Compounds during Germination of Legumes and Their Effect in Degenerative Diseases
(María Stephanie Cid-Gallegos, Milagros Faridy Juárez-Chairez, Gloria Dávila-Ortiz, PhD, Isela Álvarez-González, PhD, Eduardo Madrigal-Bujaidar, PhD, Cristian Jiménez-Martínez, PhD, Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional, Ciudad de México, México)

Chapter 11. Generation of Bioactive Peptides Derived from Germination of Legumes
(Milagros Faridy Juárez-Chairez, Maria Stephanie Cid-Gallegos, Ofelia Gabriela Meza-Márquez, PhD, Cristian Jiménez-Martínez, PhD, Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional, Ciudad de México, México)

Chapter 12. Impact of Legume Germination on Bioactive Compounds with Antiproliferative Effects
(Edén Cano-Sampedro, Marcela González-Montoya, PhD, María del Carmen Robles-Ramírez, PhD, Liliana Alamilla-Beltrán, PhD, Rosalva Mora-Escobedo, PhD, Departamento de Ingeniería Bioquímica, Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional Ciudad de México, México)

Chapter 13. An Approach to the Interaction between Sprouts and Gut Microbiota
(Vanessa García-Rojas, Marcela González-Montoya, PhD, Jorge Maldonado-Hernández, MD, Rosalva Mora-Escobedo, PhD, Humberto Hernández-Hernández, PhD, Departamento de Ingeniería Bioquímica, Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional, Ciudad de México, México, and others)

Chapter 14. Chemical Elicitors and Their Effects on the Nutraceutical Quality of Sprouts
(Iza F. Pérez-Ramírez, PhD, Minerva Ramos Gómez, PhD, and Rosalía Reynoso-Camacho, PhD,
Facultad de Química, Universidad Autónoma de Querétaro, Querétaro, México)

Chapter 15. Changes in the Composition of Bioactive Compounds in Pulses and Other Legumes Due to Germination and Thermal Processing
(Rubén Cruz-Ortiz, Marcela González-Montoya, PhD, José De Jesús Berríos, PhD, Rosalva Mora-Escobedo, PhD, Fabiola A. Guzmán-Ortiz, PhD, Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional, Ciudad de México, México, and others)

Chapter 16. Effect of Germination on the Composition, Protein Profile and Antioxidant Capacity of Soymilk and Okara
(María del Carmen Robles-Ramírez, PhD, Sandra E. Rangel-Miranda and Rosalva Mora-Escobedo, PhD, Departamento de Ingeniería Bioquímica, Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional, Ciudad de México, México)

Chapter 17. Cereal Seeds Germination: Malting for Brewing
(Gricelda Y. Ramírez-Cotaa, PhD, Antonio R. Jiménez-Apariciob, PhD, and Humberto Hernández-Sáncheza, PhD, Departamento de Ingeniería Bioquímica, Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional, Ciudad de México, México, and others)

Chapter 18. D-Alanyl-D-Alanine Carboxypeptidases Participate in Spore Cell Wall Maturation, Resistance and Germination in Streptomyces Coelicolor
(Angel Manteca, Beatriz Rioseras, Nathaly González-Quiñónez, Gemma Fernández-García and Paula Yagüe, Área de Microbiología, Departamento de Biología Funcional and IUOPA/ISPA, Facultad de Medicina, Universidad de Oviedo, Oviedo, Spain)

Chapter 19. Modulators of Bacterial Spore Germination
(Christopher Yip, PhD, Chandler Hassan, PhD, Jacqueline Phan, PhD, and Ernesto Abel-Santos, PhD, Department of Chemistry and Biochemistry, University of Nevada, Las Vegas, Nevada, US)

About the Editors

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