Grain-based Foods: Processing Properties and Heath Attributes: Processing Properties and Heath Attributes

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 worlds 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.