Plant Science & Botany

Innovations in Plant Science for Better Health: From Soil to Fork

Cereals and Cereal-Based Foods
Functional Benefits and Technological Advances for Nutrition and Healthcare

Editors: Megh R. Goyal, PhD
Kamaljit Kaur, PhD
Jaspreet Kaur, PhD

Cereals and Cereal-Based Foods

Published. Available now.
Pub Date: July 2021
Hardback Price: see ordering info
Hard ISBN: 9781771889445
E-Book ISBN: 9781003081975
Pages: 340pp w/index
Binding Type: Hardback
Series: Innovations in Plant Science for Better Health: From Soil to Fork
Notes: 4 color and 15 b/w illustrations

This book volume sheds light on the health benefits of selected cereal grains, processing technologies of cereals, specific roles of bioactive compounds of cereals in chronic disease prevention, and traditional and latest technologies to improve the functional benefits of cereal-based products. It presents a thorough review of the functional components of some lesser known or forgotten cereals and their role in maintaining good health.

With advancements in cereal science and technology, new methods of processing have emerged that help to preserve or even enhance the health-benefitting properties of cereal grains. Further, plant breeding and biotechnology have contributed greatly in improving nutritional quality and functionality of these grains. This book provides comprehensive information on the simple as well as advanced methodologies for enhancing the properties of cereals that benefit human health. Some new approaches such as bio-fortification and extraction of bioactives from cereals are also included in the text.

Cereals and Cereal-Based Foods: Functional Benefits and Technological Advances for Nutrition and Healthcare looks at the current scenario of the research in cereals and cereal-based products and covers the importance of pseudocereals, whole grains, and multigrain under four main parts:

  • Functional Benefits of Cereal Grains discusses the health benefits of some selected grains that constituted staple food in the past but have lost their importance in the modern times.

  • Technological Advances in Cereals covers new approaches in the processing of cereals that ensure maximum retention of health-benefitting components of cereal grains.

  • Novel Strategies to Enhance Bioactives in Cereals integrates traditional as well as modern technologies with new approaches for improving functional benefits of cereal based foods.

  • Role of Cereals in Disease Management elaborates on the specific role of cereal bioactives in prevention of some chronic diseases.
This book will serve as a useful reference for teachers and students as well as those who are involved in research on development of functional products from cereal grains. It would also benefit technologists and industrialists engaged in health food manufacture.

CONTENTS:
Preface

PART I: FUNCTIONAL BENEFITS OF CEREAL GRAINS
1. Barley-Based Functional Foods
Prabhjot Kaur, Jaspreet Kaur, Kamaljit Kaur, and Jyoti Bohra

2. Pearl Millet: Health Foods for the Future
Jaspreet Kaur, Kamaljit Kaur, Amarjeet Kaur, and Sandeep Singh Sandhu

3. Oats: Biochemical, Health Benefits, and Future Aspects
Sandeep Singh, Shubhpreet Kaur, and Gursharan Kaur

4. Maize: A Potential Grain for Functional and Nutritional Properties
Ramandeep Kaur, Akanksha Pahwa, and Suresh Bhise

PART II: TECHNOLOGICAL ADVANCES IN PROCESSING OF CEREALS FOR HEALTHCARE
5. Current Trends in Multigrain Foods for Healthcare
Kamaljit Kaur, Jaspreet Kaur, and Amarjeet Kaur

6. Utilization of Pseudocereals in Bakery Products and Healthcare
Gursharan Kaur, Ritu Priya, and Sandeep Singh

7. Chia Seeds: Composition, Health Benefits, and Potential Applications
Reshu Rajput, Harinderjeet Kaur Bhullar, Amarjeet Kaur, and Jaspreet Kaur

8. Novel Whole Grain Foods: Nutritional and Phytochemical Properties for Healthcare
Manreet Singh Bhullar, Mandeep Tayal, Samneet Kashyap, and Ravneet Sandhu

PART III: NOVEL STRATEGIES TO ENHANCE BIOACTIVE COMPOUNDS IN CEREALS
9. Biofortification Strategies for Wheat and Wheat-Based Products
Diksha Bassi, Kamaljit Kaur, Tarvinder Pal Singh, and Jaspreet Kaur

10. Innovative Packaging for Cereals and Cereal-Based Products
Ramandeep Kaur and Kamaljit Kaur

11. Cereal-Based Nutrients and Phytochemicals: Traditional and Novel Processing Techniques for Increasing Bioavailability
Harinderjeet Kaur Bhullar, Reshu Rajput, Amarjeet Kaur, and Kamaljit Kaur

PART IV: ROLE OF CEREALS IN DISEASE MANAGEMENT
12. Foods for Gluten Intolerance
Ashwani Kumar, Sarabjit Singh, Vidisha Tomer, and Rasane Prasad

13. Cereals for Prevention of Disease Conditions for Better Health
Simran Kaur Arora

14. Cereal-Based Low Glycemic Index Foods for Healthcare
Gursharan Kaur and Ritu Priya

Index


About the Authors / Editors:
Editors: Megh R. Goyal, PhD
Retired Professor in Agricultural and Biomedical Engineering, University of Puerto Rico, Mayaguez Campus; Senior Acquisitions Editor, Biomedical Engineering and Agricultural Science, Apple Academic Press, Inc.

Megh R. Goyal, PhD, PE, is a Retired Professor in Agricultural and Biomedical Engineering from the General Engineering Department in the College of Engineering at the University of Puerto Rico–Mayaguez Campus. He has worked as a Soil Conservation Inspector and as a Research Assistant at Haryana Agricultural University and Ohio State University. He was the first agricultural engineer to receive the professional license in Agricultural Engineering from the College of Engineers and Surveyors of Puerto Rico, and was proclaimed as the “Father of Irrigation Engineering in Puerto Rico for the twentieth century” by the ASABE, Puerto Rico Section, for his pioneering work on micro irrigation, evapotranspiration, agroclimatology, and soil and water engineering. During his professional career of over 52 years, he has received many prestigious awards. A prolific author and editor, he has written more than 200 journal articles and several textbooks and has edited over 75 books.

Kamaljit Kaur, PhD
Assistant Professor, Department of Food Science and Technology, Punjab Agricultural University, Ludhiana, India

Kamaljit Kaur, PhD, is Assistant Professor in Department of Food Science and Technology, Punjab Agricultural University, Ludhiana, India. She has acquired proficiency in the field of food technology through her experience in food industries, teaching, and research at various levels for more than 12 years. She made a significant contribution in the field of research in food technology and has published more than 40 research papers, abstracts in conferences, book chapters, and practical manuals. She has attended advanced specialized training programs and has delivered invited and general lectures to scientific faculty, students, young entrepreneurs, and farmers. She has been awarded with best oral presenter and best poster presenter awards at several national and international conferences. Presently she is working on by-product utilization of baby corn in collaboration with the food industry; encapsulation of micronutrients and their stability studies in food; and cereals and grain processing.

Jaspreet Kaur, PhD
Assistant Food Technologist, Department of Food Science and Technology, Punjab Agricultural University, Ludhiana, India

Jaspreet Kaur, PhD, is Assistant Food Technologist in the Department of Food Science and Technology at Punjab Agricultural University, Ludhiana, India. Dr. Kaur has published more than 30 research papers in reputed and high-impact journals. She has been actively involved in research projects. She has also worked as a research associate at the Indian Council of Agricultural Research–Central Institute of Post-Harvest Engineering and Technology. She has worked in several areas, such as in product development, advanced quality analysis, development of commercially viable technologies, convenience foods, composite foods, food adulteration, etc. She is currently working on processing and value addition of cereals and pulses. She has also been active in innovations in traditional Indian dairy products and is currently guiding postgraduate students in this area. She has won many awards and merit certificates during her study. She has attended several training programs and has delivered lectures to wide array of audiences, including scientific faculty, students, young entrepreneurs, and farmers. She is presently working on development of functional foods, indigenous dairy products, and utilization of minor cereals for food purposes.




Follow us for the latest from Apple Academic Press:
Copyright © 2024 Apple Academic Press Inc. All Rights Reserved.