In a world increasingly focused on nutrition, food functionality, and sustainability, understanding the role of carbohydrates—especially those found in cereal crops—has never been more critical. Functional Carbohydrates and Starches: Unlocking the Power of Cereal Crops offers a comprehensive exploration into the science and technology behind some of the most essential building blocks of our food system.

Written for students, researchers, and professionals in food science, nutrition, and agricultural technology, this textbook provides in-depth insights into the structure, function, and processing of carbohydrates found in cereal grains such as wheat, rice, maize, barley, oats, and sorghum. From the molecular architecture of starches to the physiological impacts of dietary fibers, the book connects theory with practical application across food formulation, digestion, metabolism, and health outcomes.

This text explains how carbohydrate types—monosaccharides, disaccharides, oligosaccharides, and polysaccharides—play distinct roles in both human physiology and industrial food design. It also addresses contemporary challenges in food science, including glycemic response, resistant starch, gluten-free alternatives, and the implications of milling and refining on nutritional quality.

Readers will explore:

Grain anatomy: bran, endosperm, and germ The biochemical behavior of starch in food systems Functional roles of carbohydrates in processing, texture, and shelf life Digestibility, fermentation, and prebiotic potential Technological applications in modified and enzyme-resistant starches Health impacts and metabolic pathways of cereal-based carbohydrates

Combining scientific rigor with accessible language, this book serves as both an educational foundation and a practical reference. Whether you're preparing for a career in food technology or looking to innovate within the food industry, this guide equips you to harness the full potential of cereal crops and their carbohydrate components.

Unlock the power of starches and functional carbohydrates to build healthier, more sustainable, and innovative food systems.

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