Whole Grains: Processing, Product Development, and Nutritional Aspects PDF

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.

Authiors: Shabir Ahmad Mir, Annamalai Manickavasagan, Manzoor Ahmad Shah