1st Edition
Cereal Processing Technologies Impact on Nutritional, Functional, and Biological Properties
Cereals are the principal dietary components of human diet and have been for several thousand years. Whole grain cereals are not only an excellent source of energy, but also enrich the diet. The processing of cereals prior to consumption is a necessary step in production chain to make them palatable and enhance bio- and techno-functional performance.
Cereal Processing Technologies: Impact on Nutritional, Functional, and Biological Properties reviews cereal processing technologies and their impact on quality attributes of cereals, detailing the processing techniques of cereals with recent advancements followed by their impact on nutritive, functional and biological potential. Each chapter covers three major components as a) technological details for the processing treatment, b) impact on nutritive, functional and biological properties and c) characterization of processed products.
Key Features:
- Focuses on different cereals for nutritive and functional characteristics
- Explores mechanical, biological, thermal and non-thermal processing treatments of cereals
- Presents impact of different treatments on biological and techno-functional properties of cereals
- Discusses characteristics of the processed products
The contents of Cereal Processing Technologies are an asset for researchers, students and professionals, and can be potentially used as a reference and important resource for academia and future investigations. This book helps readers identify how different techniques for processing cereal grains enhance the targeted nutritional and functional quality.
Section A: Introduction
Chapter 1: Cereals as value-added food components
Fatma Boukid and B.N. Dar
Chapter 2: Nutritional potential of cereals
Pinchu Elizabath Thomas and Pichan Prabhasankar
Chapter 3: Techno-functionality of cereals
Sundaramoorthy Haripriya
Chapter 4: Milling/ Pearling of cereals
Farhana Mehraj Allai, Z R A Azad, Nisar Ahmad Mir, and Khalid Gul
Chapter 5: Flaking of cereals
Gunjana Deka and Himjyoti Dutta
Section C: Biological processing of cereals and its impact
Chapter 6: Germination of cereals
Pratik Nayi, Mamta Thakur, and Vikas Nanda
Chapter 7: Fermentation of Cereals
Tapasya Kumari, Arup Jyoti Das, and Sankar Chandra Deka
Chapter 8: Soaking of cereals
Yalakki V. and Arya S.
Chapter 9: Enzymatic processing of cereals
Anju Boora Khatkar, Sunil Kumar Khatkar, and Narender Kumar Chandla
Section D: Thermal processing of cereals and its impact
Chapter 10: Conventional heating (Dry and wet heating)
Mohamad Mazen HAMOUD-AGHA and Arashdeep Singh
Chapter 11: Extrusion of cereals
Navnidhi Chhikara, Anil Panghal, and D.N. Yadav
Chapter 12: Frying of cereals
Nalla Bhanu Prakash Reddy, P. S. Gaikwad, Monica Ostwal, and B. K. Yadav
Chapter 13: Baking of cereals
Amit Kumar Tiwari, Reetu, Kawaljit Singh Sandhu, Maninder Kaur, and Manisha Bhandari
Chapter 14: Parboiling of cereals
Gargi Ghoshal
Chapter 15: Popping/Puffing of cereals
Emi Grace Mary Gowshika. R
Chapter 16: Microwave processing of cereals
Ranjana Verma, Nilakshi Sharma, Farhan M Bhat, and Preeti Choudhary
Chapter 17: Infra-red heating of cereals
Shulin Yang, Zhenui Cao Xin Ying, Xiaoming Wei, Lisa F. M. Lee Nen That, Jessica Pandohee, Bo Wang
Section E: Non-thermal processing of cereals and its impact
Chapter 18: High hydrostatic pressure (HPP) processing of cereals
Rajat Suhag, Chandrakala Ravichandran, and Ashutosh Upadhyay
Chapter 19: Ultrasonication processing of cereals
Balmeet Singh Gill, Sukriti Singh, Harpreet Kaur, Dilpreet Singh, and Manisha Bhandari
Chapter 20: Ozonation of cereals
Devina Vaidya, Manisha Kaushal, Anil Gupta, and Anupama Anand
Chapter 21: Cold plasma treatment of cereals
Anusha Mishra, Ranjitha Gracy T Kalaivendan, Gunaseelan Eazhumalai, and Uday S Annapure
Chapter 22: Irradiation of cereals
Purba Chakraborty
Chapter 23: Pulse electric field processing of cereals
Swati Joshi
Biography
Rajan Sharma, PhD, is Teaching Assistant at Punjab Agricultural University, Ludhiana, India. Dr Sharma holds specialization in the domain of cereal technology. His doctoral dissertation focused on characterization, processing and value addition of nutri-cereals. He earned a B.Tech. (Hons) in Food Technology and M.E. in Food Technology in merit with University Gold Medals. He has authored more than 25 peer-reviewed articles, five book chapters and two feature articles in reputed international and national journals. He is an active participant in international conferences, seminars, and workshops. To his credit, he has won two prestigious awards: IFI Best Feature Article Award 2016 by the Association of Food Scientists and Technologists (India) and Outstanding Paper 2019 in Emerald Literati Awards.
Basharat Nabi Dar, PhD, is an Assistant Professor in the Department of Food Technology at Islamic University of Science & Technology, Awantipora, JK, India. He earned his PhD in Food Technology with a specialization in Cereal Technology from Punjab Agricultural University. He is a recipient of CV Raman Fellowship and UGC (University Grants Commission) Research Award (2014-2016) in the field of agricultural sciences. He has worked on multimillion- dollar research projects with the Department of Biotechnology, Government of India, and MOFPI, GOI. He is also associated with several other major research projects as Co- PI/ member. Dr Dar is a member of several professional Food Science and Technology associations, including IFT, AFSTI, ASFFBC, WASET, ISEKI, and FSSAI. He has published more than 70 research and review papers and 10 book chapters, edited two books in his field in various prestigious national and international journals. Dr Dar is a visiting scientist at the Department of Food Science, CALS, Cornell University, USA.
Prof. Savita Sharma, PhD, is Principal Food Technologist (Dough Rheology), as well as Head of the Department of Food Science and Technology at Punjab Agricultural University, Ludhiana, India. She has contributed more than 32 years to research, teaching and extension activities related to cereal science and technology. She has been working to develop novel technologies for cereal products such as functional foods and convenience products in addition to extensive characterization and utilization of bioprocessed grains including cereals and pulses. She has supervised more than 30 MSc and 13 PhD scholars. She has completed eight research projects funded by national agencies. Prof. Sharma has authored six books and more than 150 peer-reviewed articles in renowned journals. She has attended and chaired several technical sessions in international conferences, conventions, and seminars and is the recipient of several prestigious awards and distinctions including Fellow of National Academy of Dairy Science (India).
