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Innovative processing technologies for healthy grains

Pojic, Milica, editor.

Innovative processing technologies for healthy grains

Pojic, Milica, editor.

9781119470199

9781119470212

9781119470182

1 online resource (xx, 284 pages) : illustrations (some color)

IFST advances in food science

IFST advances in food science.

Introduction / Milica Pojić, and Uma Tiwari -- Introduction to cereal processing : innovative processing techniques / Uma Tiwari, and Milica Pojić -- Pseudocereals as healthy grains -- an overview / Muriel Henrion, Emilie Labat, and Lisa Lamothe -- Advances in conventional cereal and pseudocereal processing / Vijaykrishnaraj Muthugopal Sasthri, Nivedha Krishnakumar, and Pichan Prabhasankar -- Healthy grain products / Aleksandra Mišan, Anamarija Mandić, Tamara Dapčević Hadnađev, and Bojana Filipčev -- Sprouted cereal grains and products / Alessandra Marti, Gaetano Cardone, and Maria Ambrogina Pagani -- Novel ingredients from cereals / Dominic Agyei, Jaison Jeevanandam, Christian Kwesi Ofotsu Dzuvor, Sharadwata Pan, Michel Kobina Danquah, Caleb Acquah, and Chibuike C. Udenigwe -- Innovative gluten-free products / Cristina M. Rosell, Mehran Aalami, and Sahar Akhavan Mahdavi -- Cereal-based animal feed products / Abirami R. Ganesan and Gaurav Rajauria -- The consumption of healthy grains : product, health and wellness trends / Catherine Barry-Ryan, Marco Vassallo, and Milica Pojić -- Assessing the environmental impact of processed healthy grains / Nicholas M. Holden, and Mingjia Yan.

"Cereals and pseudocereals are widely grown throughout the world and their dietary and economic importance is globally appreciated and recognised. For this reason, the FAO forecasted about 15 million tonnes in the year 2016/17. Today, the grain processing industry has diverse range of products and most of the grains are processed for convenience and better utilization of the grains as whole. Nowadays, increased consumer interest towards processed foods, for its convenience purpose and readily available nutritious food products, create a constant demand to increase industrialisation for processing of these grains. This demands the food manufactures to pose different processing challenges to food manufacturers. The book is structured to cover all aspects of innovative cereal/pseudoceral processing, from the selection of raw materials to novel trends in cereals/pseudocereals use and consumption and the environmental impact"-- Provided by publisher

John Wiley and Sons

Cereal products.

Grain -- Processing -- Technological innovations.

Produits céréaliers.

Céréales -- Traitement -- Innovations.

Food Science.

TECHNOLOGY & ENGINEERING.

Cereal products

Electronic books.

Pojic, Milica,

Tiwari, Uma,

https://onlinelibrary.wiley.com/doi/book/10.1002/9781119470182