Grain-based Foods: Processing, Properties, and Heath Attributes
The Special Issue aims to provide a complete exploration of the scientific principles related to processing, fermentation/malting, and nutrition of cereal grains. It also describes their physical and chemical characteristics and explains how these properties relate to health and nutritional value of...
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| Format: | Electronic Book Chapter |
| Language: | English |
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MDPI - Multidisciplinary Digital Publishing Institute
2018
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| Online Access: | DOAB: download the publication DOAB: description of the publication |
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| Summary: | The Special Issue aims to provide a complete exploration of the scientific principles related to processing, fermentation/malting, and nutrition of cereal grains. It also describes their physical and chemical characteristics and explains how these properties relate to health and nutritional value of the final grain-based products. Indeed, while grains remain the world's largest food yield-with more than 2.4 billion metric tons produced annually-consumer demands are on the rise for grain products sustainable from an environmental, social and economic viewpoint, in order to meet the growing demand for healthy and nutritious foods. |
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| Physical Description: | 1 electronic resource (140 p.) |
| ISBN: | books978-3-03897-219-8 9783038972181 9783038972198 |
| Access: | Open Access |