Cereal Processing Technologies : Impact on Nutritional, Functional, and Biological Properties (Paperback)

Section A: Introduction. 1. Cereals as value-added food components 2. Nutritional potential of cereals
3. Techno-functionality of cereals 4. Milling/ Pearling of cereals 5. Flaking of cereals Section C: Biological processing of cereals and its impact 6. Germination of cereals 7. Fermentation of Cereals 8. Soaking of cereals 9. Enzymatic processing of cereals Section D: Thermal processing of cereals and its impact 10. Conventional heating (Dry and wet heating)  11. Extrusion of cereals 12. Frying of cereals 13. Baking of cereals 14. Parboiling of cereals 15. Popping/Puffing of cereals 16. Microwave processing of cereals 17. Infra-red heating of cereals Section E: Non-thermal processing of cereals and its impact 18. High hydrostatic pressure (HPP) processing of cereals 19. Ultrasonication processing of cereals 20. Ozonation of cereals 21. Cold plasma treatment of cereals 22. Irradiation of cereals 23. Pulse electric field processing of cereals