Cereal Grains

Processing Methods for Preserving Nutritional Value

Inbunden, Engelska, 2025

3 929 kr

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Cereal grains are a major part of the global diet, but their nutritional benefits depend on how they are processed. This book explores how various techniques influence nutrient content, bioavailability, and food quality. It provides a clear understanding of traditional and modern processing methods, helping professionals optimize grain-based products. This book provides updated information on innovative grain processing techniques and demonstrates how different methods affect dietary value. Helpful for the industrial sector as well as serving as a reliable source for food science and nutrition studies, this book bridges the gap between research and real-world applications, ultimately offering practical and meaningful information for improving cereal-based, health-benefiting food products.Key FeaturesProvides comprehensive knowledge on different kinds of cereal processing methodsPresents the latest information on the effect of processing methods on the specific nutrients (macro as well as micro) of cereal grainsIncludes techniques to minimize nutrient loss

Produktinformation

Utgivningsdatum2025-08-29
Mått178 x 254 x 29 mm
Vikt1 010 g
FormatInbunden
SpråkEngelska
Antal sidor442
FörlagTaylor & Francis Ltd
ISBN9781032639147

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Sukhvinder Singh Purewal, Ph.D., is presently working as an assistant professor, University Centre for Research & Development (UCRD), Chandigarh University, Mohali, Punjab, India. In 2018, he was awarded with major research project spanning from 2018 to 2022 from the SEED Division, Department of Science and Technology (DST), New Delhi. His research interests encompass solid-state fermentation, extraction of bioactive compounds from natural sources, antioxidants, and the processing of fruits. Having authored more than 50 research papers in internationally recognized journals, Dr. Purewal has been honored with best poster awards at both national and international conferences. He actively participates as a member of prestigious organizations, including the Association of Microbiologists of India (AMI); the Mycological Society of India (MSI); the Association of Food Scientists and Technologists (AFSTI) in Mysore, India; and the Indian Science Congress Association (ISCA). In 2023, Dr. Purewal was honored with the prestigious Young Scientist Award by the renowned AMI in recognition of his outstanding contributions to the field of food microbiology. Furthermore, Dr. Purewal has demonstrated his expertise by publishing an authored book, Millets: Properties, Processing, and Health Benefits, along with six edited books: 1) Maize Nutritional Composition, Processing, and Industrial Uses; 2) Chickpea and Cowpea: Nutritional Profile, Processing, Health Prospects, and Commercial Uses; 3) Nanotechnology in the Food Industry: Applications, Recent Trends, and Future Perspectives; 4) Colored Cereals Properties, Processing, Health Benefits, and Industrial Uses; 5) Compendium of Clove: Navigating Agriculture, Chemistry, Processing, and Health Benefits with CRC Press, Taylor & Francis Group.

A brief overview on nutritional profile of cereal grains. Milling and fractionation. Soaking and germination (sprouting). Solid-State Fermentation: Part-I. Solid-state fermentation: Part-II. Effect of solid-state fermentation on nutritional profile of millets. Effect of parboiling on nutritional aspects of cereal grains. Gluten-free millet-based bread: processing, nutritional and health benefits. Effect of extrusion cooking on nutritional aspects of cereal grains. Effect of baking on nutritional aspects of cereal grains. Effect of high-pressure processing on nutritional profile of cereal grains. Effect of ultrasonication on nutritional profile of cereal grains. Effect of irradiation on nutritional profile of cereal grains. Handling and Storage. Gluten-free bread and pasta from cereals and their relative nutritional value. Gluten-free cereals products and their relative nutritional value. Health benefits of cereal grains.