Grain-based foods : : processing, properties, and heath attributes / / edited by Emanuele Zannini, Raffaella di Cagno.

• TeilnehmendeR: Zannini, Emanuele,; Di Cagno, Raffaella,
• Place / Publishing House: Basel, Switzerland : : MDPI - Multidisciplinary Digital Publishing Institute,, [2018]; ©2018
• Year of Publication: 2018
• Language: English
• Physical Description: 1 online resource (140 pages) :; illustrations
• Other title: Grain-based Foods
• Hierarchical level: Monograph
• Statement of Responsibility: edited by Emanuele Zannini, Raffaella di Cagno.

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.