Abstract
This chapter briefly introduces functional grains with enhanced nutritional functionality and their food applications. The chapter defines techniques to enhance the nutritional functionality of grains via increasing the (1) resistant starch, (2) aleurone thickness, and (3) phenolic compounds. Opportunities for food manufacturers and consumers to incorporate functional grains in foods for better nutritional outcomes are also discussed at the end of this chapter.
Original language | English |
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Title of host publication | Pandemics and Innovative Food Systems |
Editors | Anil Kumar Anal |
Place of Publication | Boca Raton FL USA |
Publisher | CRC Press |
Chapter | 6 |
Pages | 107-121 |
Number of pages | 15 |
Edition | 1st |
ISBN (Electronic) | 9781000909272 |
ISBN (Print) | 9781032042619 |
DOIs | |
Publication status | Published - 2023 |