About the book
Grains and seeds are an outstanding alternative source of proteins for human and animal consumption, and constitute a major source of food for a significant part of the world's population, in addition to provide fodder, oil, fiber and many other products.
Globally, grains and seed are the most relevant sources of plant proteins, providing also carbohydrates, minerals, vitamins and other components with nutritional and nutraceutical value and health benefits properties.
This book is conceived to provide key research knowledge on fisiological functions and health promoting aspects of grain and seed components, particularly proteins, their nutritional and nutraceutical values, and as potential "Superfoods".
This book is intended to provide a series of peer reviewed chapters that the guest editor believe will aid in increasing the quality of the research focus across the growing field of grain and seeds compound functionality research. Overall, the objective of this project is to serve as a reference book and as an excellent resource for students, researchers, and scientists interested and working in different functional aspects of grain and seed compounds, and particularly for the scientific community to encourage it to continue publishing their research findings on grain and seed and to provide basis for new research, and the area of sustainable crop production.