article · Acta Scientiarum Polonorum Technologia Alimentaria
The abstract on record is too brief for a reliable plain-language summary, so none has been generated.
Due to their high nutritional value, cereals represent the staple food for a large portion of the world's population.Their nutritional advantages vary according to the type and quantity of nutrients they contain, the morphology of the grain, and the technological processes used to incorporate them into food products.The biochemical, technological, and nutritional characteristics of the various nutrient classes (starch, proteins, lipids, vitamins, minerals, and phenolic compounds) are closely linked to the diverse composition of grain tissues and to the specific properties of major cereals such as wheat, maize, rice, rye, barley, and oats (Saulnier, 2012).On a global scale, recent trends confirm the central role of cereals in food security.FAO's latest forecast for
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DOI: 10.17306/j.afs.001507
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