Nutritional Value of Grain-Based Foods

Nutritional Value of Grain-Based Foods

Grains are fundamental in the daily diet of many people worldwide. They are used for the production of popular foods, such as bread, bakery products, breakfast cereals, pasta, couscous, bulgur, snacks, etc. Botanically, they are the seeds of plants-mainly cereals, pseudocereals and legumes. They con...

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Bibliographic Details
Other Authors: Carcea, Marina (Editor)
Format: Book Chapter
Published: Basel, Switzerland MDPI - Multidisciplinary Digital Publishing Institute 2020
Subjects:
Research & information: general
Biology, life sciences
salt
sodium chloride
artisanal bread
industrial bread
fat replacers
baked products
carbohydrates
gums
gels
whole foods
minor cereal
pseudocereal
bioactive compound
gluten-free grain
tocols
carotenoids
durum wheat
fatty acids
grain
kernel
lipids
gluten-free bread
edible insects
protein enrichment
rheology
texture
1H NMR
water behavior
water activity
celiac disease
gluten-free diet
gluten-free product
micronutrient
vitamin and minerals
dietary recommendation
muesli bars
grains
whole grain
dietary fibre
snack foods
nutrition
wheat bread
lentil bread
bread composition
aged mice
immune function
intraepithelial lymphocytes
gut health
muffin
in vitro starch digestibility
glycemic index
stevia
sugar replacement
cereals
legumes
pseudocereals
gluten-free grains
macronutrients
micronutrients
bioactives
processing
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