Cereals and Cereal-Based Foods
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...
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| Formato: | Online |
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| Idioma: | inglês |
| Publicado em: |
MDPI - Multidisciplinary Digital Publishing Institute
2026
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| Acesso em linha: | ONIX_20260416T142754_9783725856954_23 |
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| _version_ | 1869525511052460032 |
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| collection | Directory of Open Access Books |
| description | 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. |
| format | Online |
| id | doab-20.500.12854ir-175018 |
| institution | Directory of Open Access Books |
| language | eng |
| publishDate | 2026 |
| publishDateRange | 2026 |
| publishDateSort | 2026 |
| publisher | MDPI - Multidisciplinary Digital Publishing Institute |
| publisherStr | MDPI - Multidisciplinary Digital Publishing Institute |
| record_format | ojs |
| spelling | doab-20.500.12854ir-1750182026-04-16T18:20:36Z Cereals and Cereal-Based Foods Ficco, Donatella Bianca Maria Borrelli, Grazia Maria Cereals and cereal end-products Primary and Or secondary metabolites Innovative ingredients Cereal-based food processing thema EDItEUR::P Mathematics and Science::PS Biology, life sciences 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. 2026-04-16T18:20:30Z 2026-04-16T18:20:30Z 2025 book ONIX_20260416T142754_9783725856954_23 9783725856954 9783725856961 https://directory.doabooks.org/handle/20.500.12854/175018 eng application/octet-stream Attribution 4.0 International https://mdpi.com/books/ https://mdpi.com/books/pdfview/book/11918 MDPI - Multidisciplinary Digital Publishing Institute 10.3390/books978-3-7258-5696-1 10.3390/books978-3-7258-5696-1 46cabcaa-dd94-4bfe-87b4-55023c1b36d0 9783725856954 9783725856961 212 CH open access |
| spellingShingle | Cereals and cereal end-products Primary and Or secondary metabolites Innovative ingredients Cereal-based food processing thema EDItEUR::P Mathematics and Science::PS Biology, life sciences Cereals and Cereal-Based Foods |
| title | Cereals and Cereal-Based Foods |
| title_full | Cereals and Cereal-Based Foods |
| title_fullStr | Cereals and Cereal-Based Foods |
| title_full_unstemmed | Cereals and Cereal-Based Foods |
| title_short | Cereals and Cereal-Based Foods |
| title_sort | cereals and cereal based foods |
| topic | Cereals and cereal end-products Primary and Or secondary metabolites Innovative ingredients Cereal-based food processing thema EDItEUR::P Mathematics and Science::PS Biology, life sciences |
| topic_facet | Cereals and cereal end-products Primary and Or secondary metabolites Innovative ingredients Cereal-based food processing thema EDItEUR::P Mathematics and Science::PS Biology, life sciences |
| url | ONIX_20260416T142754_9783725856954_23 |