Multiple Approaches to Improve theQuality of Cereal-Based Foods

Improving the functional and technological properties of cereal wholemeal flours is a first and direct goal in favor of the production and spread of cereal-based foods with improved functional skills. The challenge is to improve the cereal foods not only for health, but also for taste in order to guarantee consumer’s acceptance, and the economic potential of the new products. This aim can be achieved using different strategies, some being based on the selection of the best genetic materials and on breeding programs, some others focusing on the upgrade of milling processes or on using new foods formulations. The Special Issue “Functional Cereal Foods for Health Benefits: Genetic and/or Processing Strategies to Enhance the Quali-Quantitative Composition of Bioactive Components” collects 12 original research articles on different innovative approaches to improve the health potential of cereal foods contributing to a Mediterranean diet-based lifestyle.