The demand for plant foods in all global markets has been increasing along with awareness of greenhouse gases generated from animal farming, expanded sentiments against animal slaughtering and common perception of the health benefits of plant food products. Accordingly, more attention has been placed on green processing of plant foods for the optimization of their nutritional and health benefits. Sprouted vegetable products have been studied and reported in many scientific investigations to qualitatively improve the phytochemistry, enhance the nutritional profile and improve the biological functionality potentials of such vegetables beyond their initial natural states. Vegetable sprouts have been reported to possess aspects that make them serviceable for the management of metabolic syndrome disorders such as diabetes, hypertension, cancer and other health issues related to cellular oxidation of body cells, and antimicrobial bioactive components have been isolated from vegetable sprouts. Advances in Plant Sprouts: Phytochemistry and Biofunctionalities provides a singular source on recent advances in studies about the dietetic and nutraceutical potencies of vegetable sprouts and increases awareness on the possibility of processing plant foods to make them more nutritionally beneficial. Green production is another important aspect of this text since plant foods processed by sprouting are free of agrochemicals, consume less energy and utilize less manpower, making them easy to produce and environmentally friendly as well. Consumption and production of sprouted vegetables has been increasing in recent years, and this text covers the production and nutritional aspects of all the major sprout groups.

The demand for plant foods in all global markets has been increasing along with awareness of greenhouse gases generated from animal farming, expanded sentiments against animal slaughtering and common perception of the health benefits of plant food products. Accordingly, more attention has been placed on green processing of plant foods for the optimization of their nutritional and health benefits. Sprouted vegetable products have been studied and reported in many scientific investigations to qualitatively improve the phytochemistry, enhance the nutritional profile and improve the biological functionality potentials of such vegetables beyond their initial natural states. Vegetable sprouts have been reported to possess aspects that make them serviceable for the management of metabolic syndrome disorders such as diabetes, hypertension, cancer and other health issues related to cellular oxidation of body cells, and antimicrobial bioactive components have been isolated from vegetable sprouts. Advances in Plant Sprouts: Phytochemistry and Biofunctionalities provides a singular source on recent advances in studies about the dietetic and nutraceutical potencies of vegetable sprouts and increases awareness on the possibility of processing plant foods to make them more nutritionally beneficial. Green production is another important aspect of this text since plant foods processed by sprouting are free of agrochemicals, consume less energy and utilize less manpower, making them easy to produce and environmentally friendly as well. Consumption and production of sprouted vegetables has been increasing in recent years, and this text covers the production and nutritional aspects of all the major sprout groups.

The book provides general principles and new insights of some plant physiology aspects covering abiotic stress, plant water relations, mineral nutrition and reproduction. Plant response to reduced water availability and other abiotic stress (e.g. metals) have been analysed through changes in water absorption and transport mechanisms, as well as by molecular and genetic approach. A relatively new aspects of fruit nutrition are presented in order to provide the basis for the improvement of some fruit quality traits. The involvement of hormones, nutritional and proteomic plant profiles together with some structure/function of sexual components have also been addressed. Written by leading scientists from around the world it may serve as source of methods, theories, ideas and tools for students, researchers and experts in that areas of plant physiology.

Sprouted Grains: Nutritional Value, Production and Applications is a complete and comprehensive overview of sprouted grains, with coverage from grain to product. Sections includes discussions on the process of grain germination from both a genetic and physiological perspective, the nutrients and bioactive compounds present in spouted grains, and the equipment and technical innovation of use to manufacturers of sprouted grains and sprouted grain products. This book is essential reading for cereal science academics and postgraduate students interested in the subject of cereal processing, but is also ideal for industrial product developers in cereal companies. This edited volume brings together the world's leading researchers on sprouted grains. - Presents the nutrient and bioactive components of these healthy grains - Provides extensive coverage of products developed from sprouted grains - Includes contributions from an International team of both academic and industrial authors - Covers the equipment and technology used in grain processing

Agriculture is currently facing multi-faceted threats in the form of unpredictable weather variability, frequent droughts and scarcity of irrigation water, together with the degradation of soil resources and declining environmental health. These stresses result in the modification of plant physiology to impart greater resilience to changing abiotic and biotic environments, but only at the cost of declining plant productivity. In light of these facts, assessing the status of natural resource bases, and understanding the mechanisms of soil-plant-environment interactions so as to devise adaptation and mitigation approaches, represent great and imminent challenges for all of us. In this context, it is essential to understand the potential applications of modern tools, existing coping mechanisms and their integration, as this will allow us to develop suitable advanced mitigation strategies. From a broader perspective, the book deals with crop-environment interaction in the context of changing climatic conditions. To do so, it addresses four major aspects: Understanding the mechanism of carbon dynamics in the soil-plant-environment continuum; greenhouse gas fluxes in agricultural systems; and soil properties influenced by climate change and carbon sequestration processes. Mitigation and management of the photo-thermal environment to improve crop productivity; soil health under variable climate; reducing agro-ecosystem evapotranspiration losses through biophysical controls; and heat stress in field crops and its management. Studying the impact of climate change on biotic environments; insect-pest interactions; manifestations of disease; and adaptation strategies for island agro-ecosystems. Innovative approaches to assess stress impacts in crops, such as crop modeling, remote sensing, spectral stress indices etc. The book presents a collection of contributions from authoritative experts in their respective fields. Offering young researchers new perspectives and future research directions, it represents a valuable guide for graduate students and academics alike.