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Cereals and Cereal Products

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Food Chemistry

Abstract

Cereal products are amongst the most important staple foods of mankind. Nutrients provided by bread consumption in industrial countries meet close to 50% of the daily requirement of carbohydrates, one third of the proteins and 50–60% of vitamin B. Moreover, cereal products are also a source of minerals and trace elements.

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Authors and Affiliations

  1. Institut für Lebensmittelchemie, Technischen Universität München, Lichtenbergstraße 4, D-85748, Garching, Germany

    Professor Dr.-Ing. H.-D. Belitz (former Deputy Director of the Deutsche Forschungsanstalt für Lebensmittelchemie, München), Professor Dr.-Ing. W. Grosch (former Deputy Director of the Deutsche Forschungsanstalt für Lebensmittelchemie, München) & Professor Dr. rer. nat. P. Schieberle (Director of the Deutsche Forschungsanstalt für Lebensmittelchemie, München)

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  1. Professor Dr.-Ing. H.-D. Belitz
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  2. Professor Dr.-Ing. W. Grosch
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  3. Professor Dr. rer. nat. P. Schieberle
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Belitz, HD., Grosch, W., Schieberle, P. (2004). Cereals and Cereal Products. In: Food Chemistry. Springer, Berlin, Heidelberg. https://doi.org/10.1007/978-3-662-07279-0_16

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  • DOI: https://doi.org/10.1007/978-3-662-07279-0_16

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