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.
About the Author:

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 has obtained B.Tech. (Hons) Food Technology and M.E. Food Technology in merit with University Gold Medals. He has authored more than 25 peer-reviewed articles, 5 book chapters and 2 feature articles in reputed international and national journals.

Basharat Nabi Dar, PhD, is an Assistant Professor in the Department of Food Technology at Islamic University of Science & Technology, Awantipora, JK, India. He did his PhD 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 (2014â "16) in the field of agricultural sciences. 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.

Prof. Savita Sharma, PhD, is Principal Food Technologist (Dough Rheology) cum 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.