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Full Description
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.
Contents
Section A: Introduction. 1. Cereals as value-added food components 2. Nutritional potential of cereals
3. Techno-functionality of cereals 4. Milling/ Pearling of cereals 5. Flaking of cereals Section C: Biological processing of cereals and its impact 6. Germination of cereals 7. Fermentation of Cereals 8. Soaking of cereals 9. Enzymatic processing of cereals Section D: Thermal processing of cereals and its impact 10. Conventional heating (Dry and wet heating) 11. Extrusion of cereals 12. Frying of cereals 13. Baking of cereals 14. Parboiling of cereals 15. Popping/Puffing of cereals 16. Microwave processing of cereals 17. Infra-red heating of cereals Section E: Non-thermal processing of cereals and its impact 18. High hydrostatic pressure (HPP) processing of cereals 19. Ultrasonication processing of cereals 20. Ozonation of cereals 21. Cold plasma treatment of cereals 22. Irradiation of cereals 23. Pulse electric field processing of cereals
