John Wiley & Sons Innovative Processing Technologies for Healthy Grains Cover Interest in cereals and other healthy grains has increased considerably in recent years, driving the.. Product #: 978-1-119-47016-8 Regular price: $139.25 $139.25 Auf Lager

Innovative Processing Technologies for Healthy Grains

Pojic, Milica / Tiwari, Uma (Herausgeber)

IFST Advances in Food Science


1. Auflage Dezember 2020
304 Seiten, Hardcover
Wiley & Sons Ltd

ISBN: 978-1-119-47016-8
John Wiley & Sons

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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.

1 Introduction

Milica Pojic, and Uma Tiwari

1.1 Healthy grains: What are they?

1.2 Cereals and pseudocereals: Production, nutritional value and utilisation

1.3 Cereal by-products for food and feed utilization

1.4 Challenges in health grain processing: Traditional vs innovative processing

1.5 Relevance of this book


2 Introduction to cereal processing: Innovative processing techniques

Uma Tiwari, and Milica Pojic

2.1 Introduction

2.2 Characteristics of cereals

2.2.1 Cereal inflorescences

2.2.2 Cereal's roots

2.2.3 Cereal's stem and leaves

2.3 Kernel structure

2.3.1 Structure of cereals

2.4 Processing of cereals

2.5 Innovation in post-harvest processing

2.5.1 Irradiation of cereal grains

2.5.2 Ozone technology in post-harvest cereal processing

2.5.3 Cold plasma technology in post-harvest cereal processing

2.6 Innovation in primary cereal processing

2.6.1 Dry milling of cereals

2.6.2 Novel fractionation methods

2.6.3 Alteration of techno-functional properties of cereals and flours

2.7 Innovation in secondary cereal processing

2.7.1 Innovation in bioprocessing

2.7.2 Innovative cereal extrusion

2.7.3 Innovative baking

2.8 Conclusion


3 Pseudocereals as healthy grains - an overview

Muriel Henrion, Emilie Labat, and Lisa Lamothe

3.1 Introduction

3.2 Pseudocereals: Origin, production and utilization

3.2.1 Buckwheat

3.2.2 Quinoa

3.2.3 Amaranth

3.3 Processing of pseudocereals

3.3.1 Enzymatic processing of pseudocereals

3.3.2 Germination of pseudocereals

3.3.3 Fermentation processing of pseudocereals

3.3.4 Thermal processing methods for pseudocereals

3.3.5 Pseudocereals in gluten-free processing

3.4 Emerging significance of pseudocereals

3.4.1 Nutritional value of pseudocereals

3.5 Functional ingredients of pseudocereals

3.5.1 Phenolic compounds

3.5.2 Bioactive peptides

3.6 Conclusion and future perspectives


4 Advances in conventional cereal and pseudocereal processing

Vijaykrishnaraj Muthugopal Sasthri, Nivedha Krishnakumar, and Pichan Prabhasankar

4.1 Introduction

4.2 Conventional grain processing

4.2.1 Mechanical processing

4.2.2 Thermal processing

4.3 Bioprocessing of cereals and pseudocereals

4.3.1 Enzyme-assisted cereal and pseudocereal processing

4.3.2 Fermentation in cereal processing

4.3.3 Biorefinery processing

4.4 The impact of processing on the nutritional composition of cereals and pseudocereals

4.4.1 The impact of thermal processing

4.4.2 The impact of malting and germination

4.4.3 The impact of mechanical processing

4.5 Conclusion and perspectives of emerging technologies in cereal processing


5 Healthy grain products

Aleksandra Misan, Anamarija Mandic, Tamara Dapcevic Hadnadev, and Bojana Filipcev

5.1 Introduction to different types of healthy grain products and their specific features
5.1.1 Healthy grain products with enhanced dietary fiber content

5.1.2 Healthy grain products with the enhanced bioactive compounds

5.2 Nutritional profile and health benefits of healthy grain products

5.2.1 Nutritional profile of bran

5.2.2 Nutritional profile of aleurone layer

5.2.3 Anthocyanin and carotenoid pigmented grains

5.3 Bioaccessibility and bioavailability of nutritional compounds

5.3.1 Bioaccessibility and bioavailability of polyphenols

5.3.2 Bioaccessibility and bioavailability of fibers

5.3.3 Bioaccessibility and bioavailability of minerals

5.4 Rheological and structural properties of healthy grain products

5.4.1 Properties of bakery products

5.4.2 Properties of pasta products

5.4.3 Properties of extruded products

5.4.4 Properties of flour confectionery products

5.5 Technological challenges in the production of healthy grain products

5.6 Conclusion


6 Sprouted cereal grains and products

Alessandra Marti, Gaetano Cardone, and Maria Ambrogina Pagani

6.1 Introduction

6.2 Definition

6.3 Mechanisms of grain germination

6.3.1 Effect of germination on the carbohydrate complex of cereal grains

6.3.2 Effect of germination on the protein complex of cereal grains

6.4 Nutritional profile of germinated cereal grains and their health benefits

6.5 From traditional to industrial germination process

6.6 Utilization of germinated cereal grains in different food products

6.6.1 Malting for brewing products

6.6.2 Bakery products

6.7 Monitoring of seed germination

6.7.1 Falling and Stirring Number

6.7.2 Amylograph

6.7.3 Alpha-amylase activity

6.8 Conclusion and further remarks


7 Novel ingredients from cereals

Dominic Agyei, Jaison Jeevanandam, Christian Kwesi Ofotsu Dzuvor, Sharadwata Pan, Michel Kobina Danquah, Caleb Acquah, and Chibuike C. Udenigwe

7.1 Introduction

7.2 Structure, biochemistry and bioactivity of cereal ingredients

7.2.1 Carbohydrates

7.2.2 Proteins, peptides and amino acids

7.2.3 Lipids

7.2.4 Secondary metabolites

7.2.5 Other minor components

7.3 Production strategies for cereal ingredients

7.3.1 Production strategies for cereal carbohydrates

7.3.2 Production strategies for cereal proteins and peptides

7.3.3 Production strategies for cereal lipids

7.3.4 Production strategies for cereal-based secondary metabolites

7.3.5 Production strategies for vitamins and minerals from cereal

7.4 Food applications of cereal ingredients

7.4.1 Nutritional applications

7.4.2 Health applications

7.5 Conclusion and future outlook


8 Innovative gluten-free products

Cristina M. Rosell, Mehran Aalami, and Sahar Akhavan Mahdavi

8.1 Introduction

8.2 Gluten-free foods

8.2.1 Bakery products

8.2.2 Pasta and extruded products

8.2.3 Other gluten-free products

8.3 Processing techniques for improving gluten free products

8.3.1 Conventional physical treatments

8.3.2 Emerging technologies

8.3.3 Biotechnological approaches

8.4 Conclusion and further remarks


9 Cereal-based animal feed products

Abirami R. Ganesan and Gaurav Rajauria

9.1 Introduction

9.2 Cereal grains and by-products as feedstuff

9.2.1 Nutritional value of cereal grains used for animal feed products

9.2.2 Nutritional value of cereal by-products used for animal feed

9.3 Processing methods of cereal grains for feed purpose

9.3.1 Primary processing methods

9.3.2 Secondary processing methods

9.4 Safety risk and hazards

9.5 Conclusion and future perspectives


10 The consumption of healthy grains: Product, health and wellness trends

Catherine Barry-Ryan, Marco Vassallo, and Milica Pojic

10.1 Introduction

10.2 Benefits of wholegrain consumption and consumers

10.3 Consumers attitudes towards behavior

10.4 Consumer attitudes towards consumption of healthy grains

10.4.1 The role of self-referencing task in food choice

10.4.2 The role of food labeling and nutrition and health claims in food choice

10.5 Clean-label trend in grain products

10.6 Healthy grain products on the market

10.6.1 Whole grain products

10.6.2 Low Glycemic Index products

10.6.3 Fortified grain-based products

10.6.4 Supplemented cereal-based products

10.6.5 Gluten-free products

10.6.6 Reduced salt and sugar products

10.6.7 Fiber-rich products and fiber consumption

10.6.8 Sourdough products

10.6.9 Cereal-based products with bioactive benefits

10.6.10 Cereal-based beverages

10.7 Conclusion and future perspectives


11 Assessing the environmental impact of processed healthy grains

Nicholas M. Holden, and Mingjia Yan

11.1 Introduction

10.1.1 The role of LCA in grain processing

11.2 Impact assessment: Life cycle assessment

10.2.1 LCA definition

10.2.2 The LCA methods

10.2.3 Types of LCA

11.3 LCA study

10.3.1 Goal and scope

10.3.2 Life cycle inventory

10.3.3 Life cycle impact assessment

10.3.4 Life cycle interpretation

11.4 LCA studies on cereal and cereal-based products processing

11.5 Conclusion References
Dr Milica Poji?? 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.