Innovative Processing Technologies for Healthy Grains

Herausgegeben:Pojic, Milica

• Gebundenes Buch

Produktbeschreibung

Interest in cereals and other healthy grains has increased considerably in recent years, driving the cereal processing industry to develop new processing technologies that meet consumer demands for sustainable and nutritious cereal products. Innovative Processing Technologies for Healthy Grains is the first dedicated reference to focus on advances in cereal processing and bio-refinery of cereals and pseudocereals, presenting a broad overview of all aspects of both conventional and novel processing techniques and methods.

Featuring contributions from leading researchers and academics, this unique volume examines the selection and characteristics of raw ingredients, new and emerging processing technologies, novel cereal-based products, and global trends in cereal and pseudocereal use, processing and consumption. The text offers balanced coverage of advances in both the development and processing of cereal and pseudocereal products, exploring topics including gluten-free products, cereal-based animal feed, health and wellness trends in healthy grain consumption, bioaccessibility and bioavailability of nutritional compounds, gluten-free products, and the environmental impact of processed healthy grains. This timely and comprehensive volume:
_ Focuses on innovative cereal processing and bio-refinery of cereals and pseudocereals
_ Provides informed perspectives on the current global trends in cereal and pseudocereal use, processing and consumption
_ Describes the characteristics of healthy grains and their production, nutritional value, and utilization
_ Explains the origin, production, processing, and functional ingredients of pseudocereals
_ Reviews healthy grain products such as cereal-based beverages, fortified grain-based products, and cereal-based products with bioactive benefits
_ Part of Wiley's IFST Advances in Food Science series

Innovative Processing Technologies for Healthy Grains is an essential resource for food scientists, technologists, researchers, and other professionals working in the grain industry, and academics and advanced students of food technology and food science.

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Produktdetails

• IFST Advances in Food Science
• Verlag: Wiley & Sons / Wiley-Blackwell
• Artikelnr. des Verlages: 1A119470160
• 1. Auflage
• Seitenzahl: 304
• Erscheinungstermin: 21. Dezember 2020
• Englisch
• Abmessung: 267mm x 187mm x 27mm
• Gewicht: 718g
• ISBN-13: 9781119470168
• ISBN-10: 1119470161
• Artikelnr.: 59645225

Autorenporträt

Dr Milica Pojic is a Principal Research Fellow at the Institute of Food Technology, University of Novi Sad, Serbia. Dr Uma Tiwari is a Lecturer in the School of Food Science and Environmental Health, Technological University Dublin, City Campus, Dublin, Ireland.

Inhaltsangabe

About the IFST Advances in Food Science Book Series xi

List of Figures and Tables xiii

List of Contributors xvii

Preface xix

1 Processing Technologies for Healthy Grains: Introduction 1
Milica Pojic and Uma Tiwari

1.1 Healthy Grains: What Are They? 1

1.2 Cereals and Pseudocereals: Production, Nutritional Value, and Utilization 2

1.3 Cereal Byproducts for Food and Feed Utilization 4

1.4 Challenges in Healthy Grain Processing: Traditional vs Innovative Processing 4

1.5 Relevance of this Book 5

Acknowledgment 6

References 6

2 Introduction to Cereal Processing: Innovative Processing Techniques 9
Uma Tiwari and Milica Pojic

2.1 Introduction 9

2.2 Characteristics of Cereals 11

2.2.1 Cereal's Inflorescences 11

2.2.2 Cereal's Roots 11

2.2.3 Cereal's Stems and Leaves 11

2.3 Kernel Structures 12

2.3.1 Rice 12

2.3.2 Wheat 13

2.3.3 Maize 13

2.3.4 Barley 14

2.3.5 Oats 14

2.3.6 Rye 14

2.3.7 Sorghum 15

2.3.8 Millet 15

2.4 Processing of Cereals 15

2.5 Innovations in Post-harvest Processing 16

2.5.1 Irradiation of Cereal Grains 16

2.5.2 Ozone Technology in Post-harvest Cereal Processing 16

2.5.3 Cold Plasma Technology in Post-harvest Cereal Processing 18

2.6 Innovations in Primary Cereal Processing 18

2.6.1 Dry Milling of Cereals 18

2.6.2 Novel Fractionation Methods 19

2.6.3 Alteration of the Techno-functional Properties of Cereals and Flours 20

2.7 Innovations in Secondary Cereal Processing 24

2.7.1 Innovations in Bioprocessing 24

2.7.2 Innovative Cereal Extrusion 26

2.7.3 Innovative Baking 27

2.8 Conclusion 28

Acknowledgment 28

References 28

3 Pseudocereals as Healthy Grains: An Overview 37
Muriel Henrion, Emilie Labat, and Lisa Lamothe

3.1 Introduction 37

3.2 Pseudocereals: Origin, Production, and Utilization 37

3.2.1 Buckwheat 38

3.2.2 Quinoa 39

3.2.3 Amaranth 40

3.3 Processing of Pseudocereals 41

3.3.1 Enzymatic Processing of Pseudocereals 41

3.3.2 Germination of Pseudocereals 41

3.3.3 Fermentation Processing of Pseudocereals 42

3.3.4 Thermal Processing Methods for Pseudocereals 43

3.3.5 Pseudocereals in Gluten-Free Processing 45

3.4 Emerging Significance of Pseudocereals 46

3.4.1 Nutritional Value of Pseudocereals 46

3.5 Functional Ingredients of Pseudocereals 50

3.5.1 Phenolic Compounds 50

3.5.2 Bioactive Peptides 52

3.6 Conclusion and Future Perspectives 52

References 53

4 Advances in Conventional Cereal and Pseudocereal Processing 61
Vijaykrishnaraj Muthugopal Sasthri, Nivedha Krishnakumar, and Pichan Prabhasankar

4.1 Introduction 61

4.2 Conventional Grain Processing 62

4.2.1 Mechanical Processing 62

4.2.2 Thermal Processing 64

4.3 Bioprocessing of Cereals and Pseudocereals 68

4.3.1 Enzyme-assisted Cereal and Pseudocereal Processing 68

4.3.2 Fermentation in Cereal Processing 70

4.3.3 Biorefinery Processing 72

4.4 The Impact of Processing on the Nutritional Composition of Cereals and Pseudocereals 74

4.4.1 The Impact of Thermal Processing 74

4.4.2 The Impact of Malting and Germination 75

4.4.3 The Impact of Mechanical Processing 75

4.5 Conclusion and Perspectives of