Description
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 such as 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 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.
Key Features:
- Contains comprehensive information on general composition and properties of cereals.
- Discusses the recent advances in cereal technology
- Provides knowledge on bioactive characterization of cereal grains
- Contain 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 professionals working in various cereal processing industries and other horticultural departments will also find the comprehensive information relevant to their work.
Table of Contents
Preface
Editors
Contributors
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
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