Whole Grains: Processing, Product Development, and Nutritional Aspects

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.

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.