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

Abstract

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.