Cereal grains and their fractions contain many health-protecting compounds such as
phytochemicals, vitamins and indigestible carbohydrates, but the texture and taste of …

The growing understanding of the link between food and health has increased consumer
demand for healthy and functional foods. Since prehistoric times, cereal and cereal-based …

Cereals are a staple of the human diet and have a significant effect on health. As a result,
they are of major significance to the food industry. Cereal grains for the food and beverage …

Globally, cereal grains are a staple part of the diet providing primarily carbohydrates and
other phytochemical components. Detailed coverage of the composition and functionality of …

The book summarizes the reported health benefits of bioactive factors in cereal foods and
the potential mechanisms behind. It focuses on potential mechanisms that contribute to the …

Cereal grains are both directly as human food and through use as animal feed a
fundamental part of the dietary supply everywhere in the world. Processing is a pre-requisite …

This thoroughly revised second edition addresses the full spectrum of cereal grain science,
employing agronomic, chemical, and technological perspectives and providing new and …

Cereal grains are a major source of human food and their production has steadily been
increased during the last several decades to meet the demand of our increasing world …

Cereal grains provide half of the calories consumed by humans. In addition, they contain
important compounds beneficial for health. During the last years, a broad spectrum of new …

Cereals are staple foods, providing an important source of micro‐and macronutrients in both
developed and developing countries. Specifically, cereal products are an important source …