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

Cereal grains and their products are staples in the diet of almost every culture of the world and have made an important contribution to daily nutrient requirem

Cereal food engineering has become increasingly important in the food industry over the years, as it plays a key role in developing new food products and improv

This book volume sheds light on the health benefits of selected cereal grains, processing technologies of cereals, specific roles of bioactive compounds of cere

New trends in the cereal industry deal with the persistent need to develop new food goods tailored to consumer requirements and, in the near future, to the scar