Cereal Processing Technologies

Impact on Nutritional, Functional, and Biological Properties

Inbunden, Engelska, 2023

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Beskrivning

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 characteristicsExplores mechanical, biological, thermal and non-thermal processing treatments of cerealsPresents impact of different treatments on biological and techno-functional properties of cerealsDiscusses characteristics of the processed productsThe 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.

Produktinformation

Utgivningsdatum:2023-10-03
Mått:178 x 254 x 32 mm
Vikt:1 000 g
Format:Inbunden
Språk:Engelska
Antal sidor:491
Förlag:Taylor & Francis Ltd
ISBN:9781032120805

Utforska kategorier

Tillverkningsteknik inom Naturvetenskap och teknik
Kemi inom Naturvetenskap och teknik
Biokemi inom Naturvetenskap och teknik

Mer om författaren

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).

Innehållsförteckning

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