ch. 1. Cereal production and its characteristics / Laszlo Lang, Mariann Rakszegi, and Zoltan Bedo -- ch. 2. Transportation and storage of cereals / Paula M.R. Correia and Raquel P.F. Guine -- ch. 3. Malting / Lus F. Guido and Manuela M. Moreira -- ch. 4. Rice processing / Anshu Singh. [et al.] -- ch. 5. Dry milling / Sara Beirao da Costa, Vitor D. Alves, and Luisa Beirao da Costa -- ch. 6. Flour quality and technological abilities / Maria Papageorgiou and Adriana Skendi -- ch. 7. Bread making / Duska Curic, Dubravka Novotni, and Bojana Smerdel -- ch. 8. Confectionary baking / Servet Gulum Sumnu and Ozge Sakiyan Demirkol -- ch. 9. Breakfast cereals / Maria Joao Barroca -- ch. 10. Pasta / Eleonora Carini. [et al.] -- ch. 11. Wet milling and starch extraction / Sergio O. Serna Saldivar -- ch. 12. Extrusion cooking of cereal-based products / Rolando J. Gonzalez -- ch. 13. New trends in cereal-based products / Concha Collar -- ch. 14. Effects of processing on nutritional and functional properties of cereal products / Sanaa Ragaee, Koushik Seethraman, and El-Sayed M. Abdel-Aal.