This book compiles global research on eight key functional grainsoats, rice, wheat, barley, buckwheat, sorghum, corn, and quinoaintegrating the author and his team's extensive research. It covers their chemical composition, variety traits, nutritional properties, and functional food characteristics, highlighting innovation of grain development from the raw kernels to the final food products. Special focus is given to fermented cereal products for improving their sensory and nutrition properties, including microorganism selection, fermentation characteristics, and the evaluation of both nutrition and safety of the final products.This book spans the fields of chemistry, biology, microbiology and other disciplines, including the latest scientific research achievements in these fields. It can be a reference book for scientific researchers and technicians in food, nutrition, biochemistry, and other fields. It can also be selected by under-graduate and post-graduate students for related subjects, and even a scientific reading material for the public.
