Part II: Functional Cereal Foods Prebiotic and probiotic potential of cereals are explored in Chap. 7. In this chapter, cereal-based prebiotic, probiotic, and their health benefits will be discussed. Chapter 8 by Mishra and Panda deals with cereal-based fermented foods and non-alcoholic beverages. In this chapter, various indigenous fermented foods’ and beverages’ properties and their processing technologies are elaborated. Bakery products play an important role in our diet; these products are consumed as breakfast food, snacks, and bread. Functional cereal-based bakery products, breakfast cereals, and pasta products are discussed in Chap. 9, contributed by Maria Di Cairano, Roberta Tolve, NazarenaCela, Lucia Sportiello, Teresa Scarpa, and Fernanda Galgano. In this chapter, physical, chemical, nutritional, and sensory properties are covered. Plant-based milks or non-dairy milks are gaining much importance as a functional and specialty beverage all over the world. Cereal grain-based milks and their potential health properties are elaborated in Chap. 10. In Chap. 11, contributed by Patil, Usman, Mehmood, Ahmad, Haider, Zhang, Teng, and Li, cereal grain tea and its potential health properties are catalogued. Chapter 12 deals with low GI functional foods. High-fiber functional products are elaborated in Chap. 13, contributed by Aderonke Ibidunni Olagunju and Olufunmilayo Sade Omoba. This chapter throws light on the characteristics, types, and formulation, as well health benefits of high-fiber functional products. miRNA-based genetic engineering for crop improvement and production of functional foods are elaborated in Chap. 14.

Functional Cereal-Based Bakery Products, Breakfast Cereals, and Pasta Products

Maria Di Cairano;Roberta Tolve;Nazarena Cela;Lucia Sportiello;Teresa Scarpa;Fernanda Galgano
2022-01-01

Abstract

Part II: Functional Cereal Foods Prebiotic and probiotic potential of cereals are explored in Chap. 7. In this chapter, cereal-based prebiotic, probiotic, and their health benefits will be discussed. Chapter 8 by Mishra and Panda deals with cereal-based fermented foods and non-alcoholic beverages. In this chapter, various indigenous fermented foods’ and beverages’ properties and their processing technologies are elaborated. Bakery products play an important role in our diet; these products are consumed as breakfast food, snacks, and bread. Functional cereal-based bakery products, breakfast cereals, and pasta products are discussed in Chap. 9, contributed by Maria Di Cairano, Roberta Tolve, NazarenaCela, Lucia Sportiello, Teresa Scarpa, and Fernanda Galgano. In this chapter, physical, chemical, nutritional, and sensory properties are covered. Plant-based milks or non-dairy milks are gaining much importance as a functional and specialty beverage all over the world. Cereal grain-based milks and their potential health properties are elaborated in Chap. 10. In Chap. 11, contributed by Patil, Usman, Mehmood, Ahmad, Haider, Zhang, Teng, and Li, cereal grain tea and its potential health properties are catalogued. Chapter 12 deals with low GI functional foods. High-fiber functional products are elaborated in Chap. 13, contributed by Aderonke Ibidunni Olagunju and Olufunmilayo Sade Omoba. This chapter throws light on the characteristics, types, and formulation, as well health benefits of high-fiber functional products. miRNA-based genetic engineering for crop improvement and production of functional foods are elaborated in Chap. 14.
2022
978-3-031-05610-9
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/11563/159946
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