Cereals and Cereal-Based Foods: Nutritional, Phytochemical Characterization and Processing Technologies

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.