Composition, Nutritional Attributes, and Potential Applications
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Ever since the beginnings of agriculture, cereals have provided unlimited health benefits to mankind as a staple food in our diet. Cereals are rich in complex carbohydrates that provide us ample energy, and help to prevent many diseases like constipation, colon disorders, and high blood sugar levels. They enrich our overall health with abundant proteins, fats, lipids, minerals, vitamins, and enzymes. In every part of the world cereals are consumed for breakfast, lunch or dinner. Cereal Grains: Composition, Nutritional Attributes, and Potential Applications provides an overview of cereals including their properties, chemical composition, applications, postharvest losses, storage, and quality.
Various well-versed researchers across the globe share their knowledge and experience covering cover cereal’s role in food security, allergens in grains, phytochemical profile, industrial applications, health benefits, global standard of cereals, and recent advances in cereal processing.
- Contains comprehensive information on general composition & properties of cereals.
- Discusses the recent advances in cereal technology
- Provides brief knowledge on bioactive characterization of cereal grains
- Contain brief information on future aspect of grain quality and allergens in cereal grains
This handbook is a valuable resource for students, researchers, and industrial practitioners who wish to enhance their knowledge and insights on cereal science. Researchers, scientists and other members working in various cereal processing industries and other horticultural departments will also find the comprehensive information relevant to their work.
Table of Contents
Chapter 1 Cereals: An overview
Tabussam Tufail, Huma Bader Ul Ain, Muzzamal Hussain and Gulzar Ahmad Nayik
Chapter 2 Role of Cereal in Food Security
Ranjana Verma, Nilakshi Chauhan, Farhan M Bhat, Abha Anand and Y.S Dhaliwal
Chapter 3 Physical Properties of Cereal Grains
Panthavur Nairveetil Anjali, Sowriappan John Don Bosco, Muhammed Navaf and Kappat Valiyapeediyekkal Sunooj
Chapter 4 Chemical Composition of Cereal Grains
Asif Ahmad, Chamman Liaqat and Gulzar Ahmad Nayik
Chapter 5 Health endorsing properties of Cereal Grains
Sunanda Biswas and Gulzar Ahmad Nayik
Chapter 6 Post-harvest losses of cereals
Samreen Ahsan, Atif Liaqat, Muhammad Farhan Jahangir Chughai, Adnan Khaliq, Tariq Mehmood, Ayesha Siddiqa, Ayesha Ali, Kanza Saeed, Shoaib Fayyaz, Nimra Sameed, Syed Junaid-ur-Rehman and Aqib Saeed
Chapter 7 Industrial applications of cereals
Nazmul Sarwar, Taslima Ahmed, Nahidur Rahman and Gulzar Ahmad Nayik
Chapter 8 Cereals and Their byproducts
Jagbir Rehal, Kulwinder Kaur and Preetinder Kaur
Chapter 9 Phytochemicals profile of cereal grain
Ghulam Mustafa Kamal, Arfa Liaquat, Ayesha Noreen, Muhammad Saqib, Muhammad Sagir, Asma Sabir and Rukhsana Iqbal
Chapter 10 Processing of cereals
Tanuva Das, Rahul Thakur, Subhamoy Dhua, Barbara Elisabeth Teixeira-Cost, Menithen Beber Rodrigues, Maristela Martins Pereira, Poonam Mishra and Arun Kumar Gupta
Chapter 11 Recent technology in cereals
Bharti Mittu, Zarina Begum and Abida Bhat
Chapter 12 Allergens in Cereal Grains
Muhammad Afzaal, Farhan Saeed, Bushra Niaz, Muhammad Ahtisham Raza, Muzzamal Hussain and Misbah Aslam
Chapter 13 Reception of Grains and their Global standards
Amara Rasheed, Farhan Saeed, Muhammad Afzaal, Ali Ikram, Muhammad Ahtisham Raza and Muzzamal Hussain
Chapter 14 Grain Storage and transportation management
Sakshi Sharma, Anil Dutt Semwal, M Pal Murugan, Mohammed Ayub Khan and DD Wadikar
Chapter 15 Quality and safety aspects of Cereal Grains
Farhan Saeed, Muhammad Afzaal, Bushra Niaz, Amara Rasheed, Maryam Umar and Muzzamal Hussain
Chapter 16 Future aspects of grain quality and role of technologists in its management
Tridip Boruah, Barsha Devi, Twinkle Chetia, Kamini Choubey, Karabi Talukdar and Gulzar Ahmad Nayik
Dr. Gulzar Ahmad Nayik completed his Master’s Degree in Food Technology from Islamic University of Science & Technology, Awantipora, Jammu and Kashmir, India, and PhD from Sant Longowal Institute of Engineering & Technology, Sangrur, Punjab, India. He has published over 65 peer-reviewed research and review papers, and over 35 book chapters. Dr Nayik has also edited eleven books so far with Springer, Elsevier and Taylor & Francis. Dr. Nayik has also published a textbook on Food Chemistry & Nutrition and has delivered several presentations at various national and international conferences, seminars, workshops, and webinars. Dr. Nayik was shortlisted twice for the prestigious Inspire-Faculty Award in 2017 and 2018 from Indian National Science Academy, New Delhi, India. He was nominated for India’s prestigious National Award (Indian National Science Academy Medal for Young Scientists-2019-20). Dr. Nayik also fills the roles of editor, associate editor, assistant editor & reviewer for many food science and technology journals. He has received many awards, appreciations, and recognitions and holds membership in various International societies & organizations. Dr. Nayik is currently editing several book projects with Elsevier, Taylor & Francis, Springer Nature, Royal Society of Chemistry, etc.
Dr. Tabussam Tufail is currently working as Assistant Professor in University Institute of Diet & Nutritional Sciences, Faculty of Allied Health Sciences, The University of Lahore, Lahore, Punjab, Pakistan. He completed his PhD Food Science & Technology, MS Food Science & Technology from Government College University Faisalabad. He has completed 25 International and national trainings as well as courses from different organizations. He has published 70 peer-reviewed research/ review papers, 14 book chapters, 1 Book and Presented papers in 25 International and National Conferences as well as attended a number of conferences, seminars, workshops and webinars. Tabussam Tufail is serving as an editorial board member in Acta Scientific Publications. He is a frequent reviewer of several reputed journals in the area of Food & Nutrition as well as Food Science and Technology. He is Life time member of Life-Time Member of "Scientific and Technical Research Association (STRA), Life-Time Member of Healthcare & Biological Sciences Research Association (HBSRA), Life-Time Member of Teaching and Education Research Association (TERA), Life-Time Member of Social Science and Humanities Research Association (SSHRA), Life-Time Member of Pakistan Society of Food Scientists & Technologist (PSFST)
Prof. Faqir Muhammad Anjum is renowned Cereal Technologist of Pakistan who is currently Chief Executive Ifanca Pakistan Halal Apex Private Ltd. He has completed Ph.D in Grain Science from Kansas State University U.S.A, Ph.D in Food Technology from University of Agriculture, Faisalabad, Pakistan and Post Doc from University of Reading, UK. Prof. Anjum has served as Vice Chancellor, University of the Gambia, The Gambia, Vice Chairman of the Association of West African Universities, Founding Director General, National Institute of Food Science & Technology, University of Agriculture, Faisalabad. He has vast experience of 39 years of teaching & research. He is recipient of Tamgha-i-Imtiaz, the 4th highest award of Pakistan. Prof. Anjum has supervised 37 students at doctorate level and 116 at masters level. Prof. Anjum has published more than 290 national & international research/review papers. He has also published 15 books and is author/co-author of many book chapters. Prof. Anjum has completed 26 R&D Projects.