Dr Milica Pojic is a Principal Research Fellow at the Institute of Food Technology, University of Novi Sad, Serbia.Dr Uma Tiwari is a Lecturer in the School of Food Science and Environmental Health, Technological University Dublin, City Campus, Dublin, Ireland.

• About the IFST Advances in Food Science Book Series xiList of Figures and Tables xiiiList of Contributors xviiPreface xix1 Processing Technologies for Healthy Grains: Introduction 1Milica Pojic ́ and Uma Tiwari1.1 Healthy Grains: What Are They? 11.2 Cereals and Pseudocereals: Production, Nutritional Value, and Utilization 21.3 Cereal Byproducts for Food and Feed Utilization 41.4 Challenges in Healthy Grain Processing: Traditional vs Innovative Processing 41.5 Relevance of this Book 5Acknowledgment 6References 62 Introduction to Cereal Processing: Innovative Processing Techniques 9Uma Tiwari and Milica Pojic ́2.1 Introduction 92.2 Characteristics of Cereals 112.2.1 Cereal’s Inflorescences 112.2.2 Cereal’s Roots 112.2.3 Cereal’s Stems and Leaves 112.3 Kernel Structures 122.3.1 Rice 122.3.2 Wheat 132.3.3 Maize 132.3.4 Barley 142.3.5 Oats 142.3.6 Rye 142.3.7 Sorghum 152.3.8 Millet 152.4 Processing of Cereals 152.5 Innovations in Post‐harvest Processing 162.5.1 Irradiation of Cereal Grains 162.5.2 Ozone Technology in Post‐harvest Cereal Processing 162.5.3 Cold Plasma Technology in Post‐harvest Cereal Processing 182.6 Innovations in Primary Cereal Processing 182.6.1 Dry Milling of Cereals 182.6.2 Novel Fractionation Methods 192.6.3 Alteration of the Techno‐functional Properties of Cereals and Flours 202.7 Innovations in Secondary Cereal Processing 242.7.1 Innovations in Bioprocessing 242.7.2 Innovative Cereal Extrusion 262.7.3 Innovative Baking 272.8 Conclusion 28Acknowledgment 28References 283 Pseudocereals as Healthy Grains: An Overview 37Muriel Henrion, Emilie Labat, and Lisa Lamothe3.1 Introduction 373.2 Pseudocereals: Origin, Production, and Utilization 373.2.1 Buckwheat 383.2.2 Quinoa 393.2.3 Amaranth 403.3 Processing of Pseudocereals 413.3.1 Enzymatic Processing of Pseudocereals 413.3.2 Germination of Pseudocereals 413.3.3 Fermentation Processing of Pseudocereals 423.3.4 Thermal Processing Methods for Pseudocereals 433.3.5 Pseudocereals in Gluten‐Free Processing 453.4 Emerging Significance of Pseudocereals 463.4.1 Nutritional Value of Pseudocereals 463.5 Functional Ingredients of Pseudocereals 503.5.1 Phenolic Compounds 503.5.2 Bioactive Peptides 523.6 Conclusion and Future Perspectives 52References 534 Advances in Conventional Cereal and Pseudocereal Processing 61Vijaykrishnaraj Muthugopal Sasthri, Nivedha Krishnakumar, and Pichan Prabhasankar4.1 Introduction 614.2 Conventional Grain Processing 624.2.1 Mechanical Processing 624.2.2 Thermal Processing 644.3 Bioprocessing of Cereals and Pseudocereals 684.3.1 Enzyme‐assisted Cereal and Pseudocereal Processing 684.3.2 Fermentation in Cereal Processing 704.3.3 Biorefinery Processing 724.4 The Impact of Processing on the Nutritional Composition of Cereals and Pseudocereals 744.4.1 The Impact of Thermal Processing 744.4.2 The Impact of Malting and Germination 754.4.3 The Impact of Mechanical Processing 754.5 Conclusion and Perspectives of Emerging Technologies in Cereal Processing 76References 765 Healthy Grain Products 83Aleksandra Mišan, Anamarija Mandic ́, Tamara Dapčevic ́ Hadnadev, and Bojana Filipčev5.1 Introduction to Different Types of Healthy Grain Products and Their Specific Features 835.1.1 Healthy Grain Products with Enhanced Dietary Fiber Content 845.1.2 Healthy Grain Products with Enhanced Bioactive Compounds 845.2 Nutritional Profile and Health Benefits of Healthy Grain Products 875.2.1 Nutritional Profile of Bran 885.2.2 Nutritional Profile of the Aleurone Layer 895.2.3 Anthocyanin and Carotenoid‐Pigmented Grains 905.3 Bioaccessibility and Bioavailability of Nutritional Compounds 915.3.1 Bioaccessibility and Bioavailability of Polyphenols 925.3.2 Bioaccessibility and Bioavailability of Fibers 945.3.3 Bioaccessibility and Bioavailability of Minerals 945.4 Rheological and Structural Properties of Healthy Grain Products 955.4.1 Properties of Bakery Products 955.4.2 Properties of Pasta Products 975.4.3 Properties of Extruded Products 985.4.4 Properties of Flour Confectionery Products 995.5 Technological Challenges in the Production of Healthy Grain Products 995.6 Conclusion 100Acknowledgment 100References 1016 Sprouted Cereal Grains and Products 113Alessandra Marti, Gaetano Cardone, and Maria Ambrogina Pagani6.1 Introduction 1136.2 Definition 1146.3 Mechanisms of Grain Germination 1156.3.1 Effect of Germination on the Carbohydrate Complex of Cereal Grains 1176.3.2 Effect of Germination on the Protein Complex of Cereal Grains 1176.4 Nutritional Profile of Germinated Cereal Grains and Their Health Benefits 1186.5 From Traditional to Industrial Germination Processes 1266.6 Utilization of Germinated Cereal Grains in Different Food Products 1276.6.1 Malting for Brewing Products 1276.6.2 Bakery Products 1286.7 Monitoring of Seed Germination 1306.7.1 Falling and Stirring Number 1316.7.2 Amylograph 1316.7.3 Alpha‐Amylase Activity 1336.8 Conclusion and Further Remarks 135References 1357 Novel Ingredients from Cereals 143Dominic Agyei, Jaison Jeevanandam, Christian Kwesi Ofotsu Dzuvor, Sharadwata Pan, Michael Kobina Danquah, Caleb Acquah, and Chibuike C. Udenigwe7.1 Introduction 1437.2 Structure, Biochemistry, and Bioactivity of Cereal Ingredients 1447.2.1 Carbohydrates 1447.2.2 Proteins, Peptides, and Amino Acids 1467.2.3 Lipids 1507.2.4 Secondary Metabolites 1517.2.5 Other Minor Components 1557.3 Production Strategies for Cereal Ingredients 1577.3.1 Production Strategies for Cereal Carbohydrates 1577.3.2 Production Strategies for Cereal Proteins and Peptides 1587.3.3 Production Strategies for Cereal Lipids 1587.3.4 Production Strategies for Cereal-Based Secondary Metabolites 1597.3.5 Production Strategies for Vitamins and Minerals from Cereal 1607.4 Food Applications of Cereal Ingredients 1607.4.1 Nutritional Applications 1617.4.2 Health Applications 1627.5 Conclusion and Future Outlook 164References 1648 Innovative Gluten‐Free Products 177Cristina M. Rosell, Mehran Aalami, and Sahar Akhavan Mahdavi8.1 Introduction 1778.2 Gluten‐Free Foods 1788.2.1 Bakery Products 1798.2.2 Pasta and Extruded Products 1808.2.3 Other Gluten‐Free Products 1808.3 Processing Techniques for Improving Gluten‐Free Products 1818.3.1 Conventional Physical Treatments 1818.3.2 Emerging Technologies 1838.3.3 Biotechnological Approaches 1878.4 Conclusion and Further Remarks 190References 1919 Cereal‐Based Animal Feed Products 199Abirami R. Ganesan and Gaurav Rajauria9.1 Introduction 1999.2 Cereal Grains and By‐Products as Feedstuff 2069.2.1 Nutritional Value of Cereal Grains Used for Animal Feed Products 2069.2.2 Nutritional Value of Cereal By‐Products Used for Animal Feed 2119.3 Processing Methods of Cereal Grains for Feed Purposes 2149.3.1 Primary Processing Methods 2149.3.2 Secondary Processing Methods 2159.4 Safety Risk and Hazards 2189.5 Conclusion and Future Perspectives 219References 22010 The Consumption of Healthy Grains: Product, Health, and Wellness Trends 227Catherine Barry‐Ryan, Marco Vassallo, and Milica Pojic ́10.1 Introduction 22710.2 Benefits of Wholegrain Consumption and Consumers 22810.3 Consumers’ Attitudes Toward Behavior 22810.4 Consumers’ Attitudes Toward Consumption of Healthy Grains 23010.4.1 The Role of Self‐Referencing Task in Food Choice 23010.4.2 The Role of Food Labeling and Nutrition and Health Claims in Food Choice 23110.5 Clean‐Label Trend in Grain Products 23510.6 Healthy Grain Products on the Market 23710.6.1 Whole Grain Products 23710.6.2 Low Glycemic Index Products 23710.6.3 Fortified Grain‐Based Products 23810.6.4 Supplemented Cereal‐Based Products 23910.6.5 Gluten‐Free Products 23910.6.6 Reduced Salt and Sugar Products 24010.6.7 Fiber‐Rich Products and Fiber Consumption 24110.6.8 Sourdough Products 24110.6.9 Cereal‐Based Products with Bioactive Benefits 24210.6.10 Cereal‐Based Beverages 24210.7 Conclusion and Future Perspectives 243Acknowledgment 244References 24411 Assessing the Environmental Impact of Processed Healthy Grains 251Nicholas M. Holden and Mingjia Yan11.1 Introduction 25111.1.1 The Role of LCA in Grain Processing 25211.2 Impact Assessment: Life Cycle Assessment 25411.2.1 LCA Definition 25411.2.2 The LCA Methods 25511.2.3 Types of LCA 25611.3 LCA Study 25811.3.1 Goal and Scope 25911.3.2 Life Cycle Inventory 26211.3.3 Life Cycle Impact Assessment 26511.3.4 Life Cycle Interpretation 26811.4 LCA Studies on Cereal and Cereal‐Based Products Processing 27011.5 Conclusion 271References 271Index 277

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