ABSTRACT
A number of functional food ingredients are produced from various cereals. Some of these ingredients are byproducts resulting from processing of cereals, while others are components separated from cereals because of the intrinsic value of the components when incorporated into food systems. The ingredients are utilized for many purposes, including structure building, flavor enhancement, nutritional fortification, food preparation (e.g., frying oils), viscosity control, etc. The purpose of this chapter is to summarize some of these ingredients, describe how the ingredients are produced, their properties, and applications of the ingredients in the production of food products.
