Abstract
1. Major Cereal Grains Production and Use around the World Joseph M. Awika 2. Enhancing Micronutrient Content in Cereal Foods Vieno Piironen 3. Effects of Processing on Antioxidant Phenolics of Cereal and Legume Grains Kwaku G. Duodu 4. Metabolite Profiling of Cereals - A Promising Tool for the Assessment of Grain Quality and Safety Thomas Frank, Richard M. Rohlig, and Karl-Heinz Engel 5. Anthocyanin-Pigmented Grain Products E-S. M. Abdel-Aal 6. Autohydrolytic Production of Feruloylated Arabinoxylan Hydrolysates from Cereal Processing Coproducts for Food Applications Devin J. Rose 7. Sorghum Protein Structure and Chemistry: Implications for Nutrition and Functionality S. R. Bean, B. P. Ioerger, B. M. Smith, and D. L. Blackwell 8. Grain Sorghum Lipids: Extraction, Characterization, and Health Potential Bo Hyun Lee, Curtis L. Weller, Susan L. Cuppett, Timothy P. Carr, Jens Walter, Ines Martinez, and Vicki L. Schlegel 9. Sorghum Flavonoids: Unusual Compounds with Promising Implications for Health Joseph M. Awika Editors' Biographies Indexes Author Index Subject Index
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