Innovative Processing Technologies for Healthy Grains

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Cereals and pseudocereals are widely grown throughout the world and their dietary and economic importance is globally appreciated and recognised. For this reason, the FAO forecasted about 15 million tonnes in the year 2016/17. Today, the grain processing industry has diverse range of products and most of the grains are processed for convenience and better utilization of the grains as whole. Nowadays, increased consumer interest towards processed foods, for its convenience purpose and readily available nutritious food products, create a constant demand to increase industrialisation for processing of these grains. This demands the food manufactures to pose different processing challenges to food manufacturers. The book is structured to cover all aspects of innovative cereal/pseudoceral processing, from the selection of raw materials to novel trends in cereals/pseudocereals use and consumption and the environmental impact. The content of the book is divided into four main parts: Introduction I RAW MATERIALS II PROCESSING TECHNOLOGIES III NOVEL CEREAL-BASED PRODUCTS IV GLOBAL TRENDS IN THE CEREAL USE, PROCESSING AND CONSUMPTION Each part of the book contains several chapters reflecting the topic with one common key focus: innovation and innovative trends.