1st Edition
Cereal Grains Processing Methods for Preserving Nutritional Value
Preface
List of Contributors
List of Abbreviations
Chapter 1. A brief overview on nutritional profile of cereal grains
Silvia Leticia Rivero Meza, Patrícia Brugnerotto, Marcio Schmiele, Larissa Alves Rodrigues, César Augusto Gaioso Filho, and Mauricio de Oliveira
Chapter 2. Milling and fractionation
Hugo M. Lisboa, Rogério Andrade, and Ana M. M. Sarinho
Chapter 3. Soaking and germination (sprouting)
Rodrigo Caroca-Cáceres, Ma. Alicia Peña-González, Diego Suárez-Estrella, and Marco A. Lazo-Vélez
Chapter 4. Solid-State Fermentation: Part-I
Anand Sharma, Arindam Roy, and Prabir K. Sarkar
Chapter 5. Solid-state fermentation: Part-II
Silvia Amalia Nemes, Deborah-Gertrude-Alice Elekes, Dan Cristian Vodnar, and Francisc Vasile Dulf
Chapter 6. Effect of solid-state fermentation on nutritional profile of millets
Rishibha Gupta and Smriti Gaur
Chapter 7. Effect of parboiling on nutritional aspects of cereal grains
Ruan Bernardy, Larissa Alves Rodrigues, Lázaro da Costa Correa Cañizares, Betina Peres, Silvia Naiane Jappe, Silvia Leticia Riveiro Meza, and Mauricio de Oliveira
Chapter 8. Gluten-free millet-based bread: processing, nutritional and health benefits
Lorrany Miranda Marinho, Monique Barreto Santos, Carlos Wanderlei Piler Carvalho, and Cristina Yoshie Takeiti
Chapter 9. Effect of extrusion cooking on nutritional aspects of cereal grains
Rebeca Salvador-Reyes, Jhoseline Stayce Guillen-Sánchez, Anggie Verona-Ruiz, Alicia Lavado-Cruz, and Soledad Mercedes Quezada-Berru
Chapter 10. Effect of baking on nutritional aspects of cereal grains
L. Mateo Cordero-Clavijo, Salome Martínez, Daniela Guardado-Félix, and Marco A. Lazo-Vélez
Chapter 11. Effect of high-pressure processing on nutritional profile of cereal grains
Mohsen Dalvi-Isfahan, Nasser Hamdami, and Alain Le-Bail
Chapter 12. Effect of ultrasonication on nutritional profile of cereal grains
Silvia Naiane Jappe,Lázaro da Costa Corrêa Cañizares, Brenda Dannenberg Kaster, Maria Antônia Fagundes de Leon, Ruan Bernardy, César Augusto Gaioso Filho, Patrícia Brugnerotto, and Maurício de Oliveira
Chapter 13. Effect of irradiation on nutritional profile of cereal grains
Joncer Naibaho and Joanna Harasym
Chapter 14. Handling and Storage
Paulo Carteri Coradi, Enildo de Matos de Oliveira, Dalmo Paim de Oliveira, Matheus Guilherme Libardoni Meotti, Daniel Ciro de Souza, and Maria Guasque
Chapter 15. Gluten-free bread and pasta from cereals and their relative nutritional value
Marijana Djordjević and Miljana Djordjević
Chapter 16. Gluten-free cereals products and their relative nutritional value
Chirle de Oliveira Raphaelli, Fernanda Aline de Moura, Caroline, Tuchtenhagen Rockembach, Patricia Brugnerotto, Marjana Radünz, Dianini Hüttner Kringel, and Maurício de Oliveira
Chapter 17. Health benefits of cereal grains
Swarnali Das, Rubai Ahmed, Sovan Samanta, Jhimli Banerjee, Sk Nazibar Rahaman, Sandeep Kumar Dash, Avneet Kaur, and Sukhvinder Singh Purewal
Biography
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.
