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Technologies for Improving the Nutritional Quality of Cereals

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Bioactive Factors and Processing Technology for Cereal Foods

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Abstract

Cereal grains, particularly rice, maize, and wheat, are the major food energy intake and the most dominant staple foods of the world average diet. Cereals and other grains not only substantial macronutrients, i.e., protein, lipids, and carbohydrate, but also many essential vitamins, minerals, and phytochemicals. Processing technologies may be beneficial to human health as they can help remove toxins and anti-nutritive factors, but may also lower nutritional quality as a result of nutrient loss during physical fractionation or heating. However, when used properly, such loss can be minimized and the overall nutritional quality improved. Postprimary processing technologies can be used to enrich the nutrient content and enhance the digestibility and bioavailability of various nutrients, thus maximizing the health benefits. This chapter is an overview of recent advances in cereal processing technologies that help improve nutritional quality of cereals.

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Change history

  • 07 November 2019

    The book was inadvertently published with an incorrect spelling of the Author’s name and this was updated globally in the book as RongTsao Cao whereas it should be Rong Tsao.

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Authors and Affiliations

  1. Guelph Research & Development Centre, Agriculture & Agri-Food Canada, Guelph, ON, Canada

    Rong Tsao

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  1. Rong Tsao
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Correspondence to Rong Tsao .

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Editors and Affiliations

  1. School of Food and Health, Beijing Technology and Business University, Beijing, China

    Jing Wang

  2. School of Food and Health, Beijing Technology and Business University, Beijing, China

    Baoguo Sun

  3. Guelph Research & Development Centre, Agriculture & Agri-Food Canada, Guelph, ON, Canada

    Rong Tsao

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Tsao, R. (2019). Technologies for Improving the Nutritional Quality of Cereals. In: Wang, J., Sun, B., Tsao, R. (eds) Bioactive Factors and Processing Technology for Cereal Foods. Springer, Singapore. https://doi.org/10.1007/978-981-13-6167-8_2

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