Cereal Processing Technologies

Rajan Sharma, PhD, is Teaching Assistant at Punjab Agricultural University, Ludhiana, India. Dr Sharma holds specialization in the domain of cereal technology. His doctoral dissertation focused on characterization, processing and value addition of nutri-cereals. He earned a B.Tech. (Hons) in Food Technology and M.E. in Food Technology in merit with University Gold Medals. He has authored more than 25 peer-reviewed articles, five book chapters and two feature articles in reputed international and national journals. He is an active participant in international conferences, seminars, and workshops. To his credit, he has won two prestigious awards: IFI Best Feature Article Award 2016 by the Association of Food Scientists and Technologists (India) and Outstanding Paper 2019 in Emerald Literati Awards.

This book reviews cereal processing technologies and their impact on quality attributes of cereals, detailing the processing techniques of cereals with recent advancements followed by their impact on nutritive, functional and biological potential.

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