Nutritional Components of Wheat Based Food

<p>This reprint concerns topics on chemical functional and technological features of wheats to obtain wheat-based foods improved in phytochemicals. Genetic materials from landraces to ancient and modern wheat varieties characterized for their content of bioactive compounds were exploited to produce superior staple foods. The study of other species allowed to identify functional ingredients in wholemeals or in their by-products useful in the enrichment of formulations for various cereal-based products. Further in the optic of circular economy it is of great interest the extraction of bioactive components from food processing waste belonging to the other crops to functionalize final products.</p>