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

Dublin Core

Title

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

Subject

Chemical Technology

Description

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.

Creator

Emanuele Zannini (Ed.) --- Raffaella di Cagno (Ed.)

Source

https://www.mdpi.com/books/pdfview/book/766

Publisher

MDPI - Multidisciplinary Digital Publishing Institute

Date

2018

Contributor

Baihaqi

Rights

Creative Commons

Format

PDF

Language

English

Type

Textbooks

Files

Collection

Citation

Emanuele Zannini (Ed.) --- Raffaella di Cagno (Ed.), “Grain-based Foods: Processing, Properties, and Heath Attributes,” Open Educational Resource (OER) - USK Library, accessed July 15, 2024, http://uilis.usk.ac.id/oer/items/show/4453.

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