Whole Grains: Processing, Product Development, and Nutritional Aspects

October 31, 2020
Whole Grains: Processing, Product Development, and Nutritional Aspects

Whole grains play an important role in healthy diets, due totheir potential role in minimizing the risk factors for severaldiseases. Thus the need for a comprehensive work that addresses allaspects of whole grain technology including processing, productdevelopment and nutrition values. This book covers thetechnological, nutritional and product development aspects of allwhole grains including wheat, rice, barley, rye, sorghum, millet,maize, and oats among others. The book will review and summarizecurrent knowledge in whole grains with the intent of being helpfulto the food industry in the development of high-quality whole grainproducts.Key Features:• Covers the technology for whole grain processing• Promotes the utilization of whole grain products• Provides the information about the nutritional components ofwhole grains• Explores the health benefits of whole grains• Presents the latest trends and safety concerns of wholegrainsThe 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 forwhole grains are explained in detail in a separate chapter. Thelast chapter deals with the food safety management of whole grains.Contributions from global experts in this field make this book akey reference material for all aspects of whole grains.This book is suitable for students, scientists, andprofessionals in food science, food engineering, food technology,food processing, product development, food marketing, nutrition andother health sciences.