Reprint
Cereals and Cereal-Based Foods
Nutritional, Phytochemical Characterization and Processing Technologies
Edited by
December 2025
212 pages
- ISBN 978-3-7258-5695-4 (Hardback)
- ISBN 978-3-7258-5696-1 (PDF)
https://doi.org/10.3390/books978-3-7258-5696-1 (registering)
Print copies available soon
This is a Reprint of the Special Issue Cereals and Cereal-Based Foods: Nutritional, Phytochemical Characterization and Processing Technologies that was published in
Biology & Life Sciences
Summary
Cereals are an important source of energy and compounds with nutritional and healthy properties. To develop superior, nutrient-rich, and healthy cereal-based foods, it is essential to select appropriate genetic materials with good nutritional profiles, optimize milling processes to retain beneficial compounds, and refine secondary processing techniques. Combining these efforts with good sensory properties is crucial for creating appealing and healthy final products that are rich in energy, fiber, vitamins, minerals, and phytochemicals.