Cereals and Cereal-Based Foods: Functional Benefits and Technological Advances for Nutrition and Healthcare
About this ebook
With advancements in cereal science and technology, new methods of processing have emerged that help to preserve or even enhance the health-benefitting properties of cereal grains. Further, plant breeding and biotechnology have contributed greatly in improving nutritional quality and functionality of these grains. This book provides comprehensive information on the simple as well as advanced methodologies for enhancing the properties of cereals that benefit human health. Some new approaches such as bio-fortification and extraction of bioactives from cereals are also included in the text.
About the author
Megh R. Goyal, PhD, PE
, is a Retired Professor in Agricultural and Biomedical Engineering from the General Engineering Department in the College of Engineering at the University of Puerto Rico–Mayaguez Campus.Kamaljit Kaur, PhD, is Assistant Professor in Department of Food Science and Technology, Punjab Agricultural University, Ludhiana, India.
Jaspreet Kaur, PhD, is Assistant Food Technologist in the Department of Food Science and Technology at Punjab Agricultural University, Ludhiana, India.
