CRC Press Cereals and Cereal-Based Foods - Nutrition Book

Explore the evolving landscape of cereal science with this comprehensive volume from CRC Press. This book examines the health benefits of selected cereal grains and the processing technologies used to develop them. Readers will gain a deep understanding of how bioactive compounds in cereals contribute to the prevention of chronic diseases. This text provides a thorough review of the functional components found in lesser known or forgotten cereals, highlighting their specific roles in maintaining good health. As cereal science advances, new processing methods are emerging that help preserve or enhance the nutritional value of these foods. Whether you are studying food technology or looking for information on functional nutrition, this book covers traditional and latest technologies used to improve cereal-based products. It is a valuable resource for understanding how modern processing can maximize the health benefits of grains for better nutrition and healthcare outcomes.