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Whole grains play an important role in healthy diets, due to their potential role in minimizing the risk factors for several diseases. Thus the need for a comprehensive work that addresses all aspects of whole grain technology including processing, product development and nutrition values. This book covers the technological, nutritional and product development aspects of all whole grains including wheat, rice, barley, rye, sorghum, millet, maize, and oats among others. The book will review and summarize current knowledge in whole grains with the intent of being helpful to the food industry in the development of high-quality whole grain products.
Key Features:
Covers the technology for whole grain processing
Promotes the utilization of whole grain products
Provides the information about the nutritional components of whole grains
Explores the health benefits of whole grains
Presents the latest trends and safety concerns of whole grains
The chapters include amaranth, barley, brown rice, buckwheat, maize, millets, oats, quinoa, rye, sorghum, and wheat. In addition, current trends in processing technology and product development for whole grains are explained in detail in a separate chapter. The last chapter deals with the food safety management of whole grains. Contributions from global experts in this field make this book a key reference material for all aspects of whole grains.
This book is suitable for students, scientists, and professionals in food science, food engineering, food technology, food processing, product development, food marketing, nutrition and other health sciences.
List of contents
Wheat. Rice. Barley. Oats. Rye. Maize. Sorghum. Millet. Buckwheat. Quinoa. Amaranth. Trends in whole grain processing technology and product development. Food safety management of whole grains.
About the author
Shabir Ahmad Mir, PhD, obtained his PhD in food technology from Pondicherry
University, Puducherry, India. At present, he is an assistant professor at the Government
College for Women, Srinagar, India. He has received the Best Whole Grain PhD
Thesis Award 2016 (South Asia) for outstanding research work by the Whole Grain
Research Foundation. Dr. Mir has published numerous international papers, book
chapters, and has edited two books. In addition to the close association with many
scientific organizations in the area of food technology, he is an active reviewer for
the journals Food Chemistry, Journal of Cereal Science, Journal of Food Science
and Technology, Food Packaging and Shelf Life, and many other scientific journals
of repute.
Annamalai Manickavasagan, PhD, PEng, obtained his PhD in biosystems engineering
from the University of Manitoba, Canada. At present, he is an associate professor
at the University of Guelph, Canada. He has published more than 50 scientific
papers in peer-reviewed journals and has edited five books. He has supervised more
than 10 postgraduate students (MSc and PhD). He is the founder and president of the
Whole Grains Research Foundation in India. Through this foundation, he promotes
whole grains research in Asia. He has organized several conferences, symposiums
and workshops on whole grains.
Manzoor Ahmad Shah, PhD, received his MSc (food technology) degree from
Islamic University of Science & Technology, Awantipora, India, and his PhD (food
technology) from Pondicherry University, Puducherry, India. At present, he is an
assistant professor at the Government College for Women, Gandhi Nagar, Jammu,
India. The author has been awarded with the gold medal for outstanding performance
during his MSc degree program. Dr. Shah has more than 30 publications in internationally
reputed journals and 15 book chapters. He is an active reviewer for the
journals LWT - Food Science & Technology, Food Packaging and Shelf Life, Food
Research International, and many other scientific journals of repute. He has attended
several national and international conferences, workshops, and seminars.
Summary
At present, globally, whole grain products are emerging in the market due to the increased consumer's desire for health-promoting foods. Whole Grains: Processing, Product Development and Nutritoinal Aspects is the first of its kind focusing on whole grain processing and product development of individual grain in its whole form.
