Cereal Grain-based Functional Foods

Explore the intricate world of cereal grains with Cereal Grain-based Functional Foods by Marta Izydorczyk, published by the Royal Society of Chemistry in 2018. This comprehensive hardback edition spans 384 pages, offering in-depth insights into the composition and functionality of bulk carbohydrate components and trace phytochemicals, such as phenolic compounds, found in cereal grains and their products.

Designed for researchers, clinicians, and students alike, this book serves as an essential resource for understanding the vital role of carbohydrates in nutrition and health. Dive into the science behind these functional foods and discover how they can enhance dietary practices. Perfect for anyone interested in the chemistry of food, Cereal Grain-based Functional Foods is a must-have addition to your library.