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 November 3, 2024, http://uilis.usk.ac.id/oer/items/show/4453.