This book volume sheds light on the health benefits of selected cereal grains, processing technologies of cereals, specific roles of bioactive compounds of cereals in chronic disease prevention, and traditional and latest technologies to improve the functional benefits of cereal-based products. It presents a thorough review of the functional components of some lesser known or forgotten cereals and their role in maintaining good health.
With advancements in cereal science and technology, new methods of processing have emerged that help to preserve or even enhance the health-benefitting properties of cereal grains. Further, plant breeding and biotechnology have contributed greatly in improving nutritional quality and functionality of these grains. This book provides comprehensive information on the simple as well as advanced methodologies for enhancing the properties of cereals that benefit human health. Some new approaches such as bio-fortification and extraction of bioactives from cereals are also included in the text.
This book volume sheds light on the health benefits of selected cereal grains, processing technologies of cereals, specific roles of bioactive compounds of cereals in chronic disease prevention, and traditional and latest technologies to improve the functional benefits of cereal-based products.
Part 1: Functional Benefits of Cereal Grains
1. Barley-Based Functional
Foods
2. Pearl Millet: Health Foods for the Future
3. Oats: Biochemical,
Health Benefits, and Future Aspects
4. Maize: A Potential Grain for
Functional and Nutritional Properties Part 2: Technological Advances In
Processing Of Cereals For Healthcare
5. Current Trends in Multigrain Foods
for Healthcare
6. Utilization of Pseudocereals in Bakery Products and
Healthcare
7. Chia Seeds: Composition, Health Benefits, and Potential
Applications
8. Novel Whole Grain Foods: Nutritional and Phytochemical
Properties for Healthcare Part 3: Novel Strategies To Enhance Bioactive
Compounds In Cereals
9. Biofortification Strategies for Wheat and Wheat-Based
Products
10. Innovative Packaging for Cereals and Cereal-Based Products
11.
Cereal-Based Nutrients and Phytochemicals: Traditional and Novel Processing
Techniques for Increasing Bioavailability Part 4: Role of Cereals In Disease
Management
12. Foods for Gluten Intolerance
13. Cereals for Prevention of
Disease Conditions for Better Health
14. Cereal-Based Low Glycemic Index
Foods for Healthcare
Megh R. Goyal, PhD, PE, is a Retired Professor in Agricultural and Biomedical Engineering from the General Engineering Department in the College of Engineering at the University of Puerto RicoMayaguez Campus.
Kamaljit Kaur, PhD, is Assistant Professor in Department of Food Science and Technology, Punjab Agricultural University, Ludhiana, India.
Jaspreet Kaur, PhD, is Assistant Food Technologist in the Department of Food Science and Technology at Punjab Agricultural University, Ludhiana, India.
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