Titlebook: Cereal-Based Foodstuffs: The Backbone of Mediterranean Cuisine; Fatma Boukid Book 2021 Springer Nature Switzerland AG 2021 Cereal-based pr

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Cereals of the Mediterranean Region: Their Origin, Breeding History and Grain Quality Traits,years. Today, wheat is the major cereal crop cultivated and consumed in the Mediterranean region. Rice was introduced to the Mediterranean agriculture in the seventh century and today plays an important socio-economic role and is a staple food for many Mediterranean countries. During the ‘Green Revo

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Italian Dried Pasta: Conventional and Innovative Ingredients and Processing,reciated all over the world for its nutritional value, versatility, palatability, cheapness, and ease of preparation. The widespread popularity of this regularly eaten cereal-based product is due to the way it intercepts cultural and consumer food trends, as well as to its ability to combine traditi

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Cereals and Pulses: A Duet of the Mediterranean Diet for a Healthier Future,s (preferably as whole grain) and pulses consumed in high amount and frequency. Besides, MD has been a permanent laboratory for humankind to show the ability to combine pulses and cereals in foods preparation. Mediterranean people consume cereal-pulse based composites for thousands of years in their

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Snacking: Ingredients, Processing and Safety,ing a growing practice in people’s lives, initially for reducing the starving sensation but later on as mainstream meal. This upward trend is confirmed by the exponential increase in sales of the snacks industries. The term snack includes a great variety of small pieces foods. Nevertheless, this cha

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Rice: A Versatile Food at the Heart of the Mediterranean Diet,e availability of thousands of varieties — different in pedo-climatic adaptability, size and texture of the grain, bioactive and aromatic compounds, protein and starch features and, consequently, cooking behavior — has made it possible to satisfy tastes and nutritional needs specific for each popula

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The Bright and Dark Sides of Wheat, emerge in the last decades. Wheat is one of the main sources of carbohydrates and bioactive compounds, indicating the great importance of wheat nutrients and micronutrients as a crucial part of human daily diet. This is the “bright side” of the wheat. On the other hand, the raising claims toward th

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Gluten-Free Breadmaking: Facts, Issues, and Future,s) associated with gluten and the changes in eating habits, such as following gluten-free diet (GFD). Among this food segment, gluten-free (GF) bread plays a crucial role because of the stable consumption of bread in many parts of the world. The increasing demands for GF breads require new approache