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140 sidor
2018

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.

Författare: Emanuele Zannini, Raffaella Di Cagno
Format: Pocket/Paperback
ISBN: 9783038972181
Språk: Engelska
Antal sidor: 140
Utgivningsdatum: 2018-09-18
Förlag: Mdpi AG