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Cereal grains have been the principal component of human diet for
thousands of years and have played a major role in shaping human
civilization. Around the world, rice, wheat, and maize, and to a
lesser extent, sorghum and millets, are important staples critical
to daily survival of billions of people. More than 50% of world
daily caloric intake is derived directly from cereal grain
consumption. Most of the grain used for human food is milled to
remove the bran (pericarp) and germ, primarily to meet sensory
expectations of consumers. The milling process strips the grains of
important nutrients beneficial to health, including dietary fiber,
phenolics, vitamins and minerals. Thus, even though ample evidence
exists on the health benefits of whole grain consumption,
challenges remain to developing food products that contain
significant quantities of whole grain components and meet consumer
expectations.
This book presents some of the latest research endeavors that aim
to improve our understanding of how the chemistry of various grain
components can be manipulated to improve contribution of cereals to
human health. Most of the topics are based on the Cereal Grains
Symposium, at the 2011 American Chemical Society held in Anaheim,
CA, March 27-31.
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