Nutritional Value of Grain-Based Foods

• Other Authors: Carcea, Marina (Editor)
• Format: Electronic Book Chapter
• Language: English
• Published: Basel, Switzerland MDPI - Multidisciplinary Digital Publishing Institute 2020
• Subjects: Research & information: general; Biology, life sciences; salt; sodium chloride; artisanal bread; industrial bread; fat replacers; baked products; carbohydrates; gums; gels; whole foods; minor cereal; pseudocereal; bioactive compound; gluten-free grain; tocols; carotenoids; durum wheat; fatty acids; grain; kernel; lipids; gluten-free bread; edible insects; protein enrichment; rheology; texture; 1H NMR; water behavior; water activity; celiac disease; gluten-free diet; gluten-free product; micronutrient; vitamin and minerals; dietary recommendation; muesli bars; grains; whole grain; dietary fibre; snack foods; nutrition; wheat bread; lentil bread; bread composition; aged mice; immune function; intraepithelial lymphocytes; gut health; muffin; in vitro starch digestibility; glycemic index; stevia; sugar replacement; cereals; legumes; pseudocereals; gluten-free grains; macronutrients; micronutrients; bioactives; processing
• Online Access: DOAB: download the publication; DOAB: description of the publication

Grains are fundamental in the daily diet of many people worldwide. They are used for the production of popular foods, such as bread, bakery products, breakfast cereals, pasta, couscous, bulgur, snacks, etc. Botanically, they are the seeds of plants-mainly cereals, pseudocereals and legumes. They con...