Megh R. Goyal

Jaspreet Kaur

Kamaljit Kaur

This book volume sheds light on the health benefits of selected cereal grains, processing technologies of cereals, specific roles of bioactive compounds of cereals in chronic disease prevention, and traditional and latest technologies to improve the functional benefits of cereal-based products. It presents a thorough review of the functional components of some lesser known or forgotten cereals and their role in maintaining good health. 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.

Functional Benefits and Technological Advances for Nutrition and Healthcare

Cereals and Cereal-Based Foods

Pashupat Vasmatkar

It will be a source of inspiration to the science students, teachers and early career Biochemist.It explore the life and works of famous Biochemist, whose groundbreaking achievements won the Nobel Prize and shaped the field of Biochemistry.

Kamaljit Kaur

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