Cereal Grains with Enhanced Nutrition: Functional Components and Food Applications

Haiteng Li, Sushil Dhital

Research output: Chapter in Book/Report/Conference proceedingChapter (Book)Researchpeer-review


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 languageEnglish
Title of host publicationPandemics and Innovative Food Systems
EditorsAnil Kumar Anal
Place of PublicationBoca Raton FL USA
PublisherCRC Press
Number of pages15
ISBN (Electronic)9781000909272
ISBN (Print)9781032042619
Publication statusPublished - 2023

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