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Grain-based Foods : Processing, Properties, and Heath Attributes

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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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Detail Information

Series Title

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Call Number

664 GRA

Publisher

Basel : MDPI - Multidisciplinary Digital Publishing Institute., 2018

Collation

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Language

English

ISBN/ISSN

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Classification

664

Content Type

text

Media Type

computer

Carrier Type

online resource

Edition

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Subject(s)

Chemical Technology

Specific Detail Info

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Statement of Responsibility

Penyunting, Emanuele Zannini, Raffaella di Cagno

Other Information

Cataloger

Arin

Source

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Validator

maya

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