About this book series
Cereals, pulses, and oilseeds contribute to a significant proportion of the world population's total protein and energy requirements. The rapid increase in global population has necessitated the need to gather detailed information about the botanical, nutritional, and processing characteristics of these crops, which would be helpful to prevent post-harvest losses and prevent potential vulnerability to food shortage. This book series will comprise titles presenting comprehensive, updated insight into the chemistry, processing technologies, and utilization of various cereals (wheat, rice, maize, barley, oats, sorghum, and millets), pulses (beans, lentils, chickpeas, cowpeas, pigeon peas, lupins, and other minor pulses) and oilseeds (Soybean, sunflower, canola, groundnut, mustard, linseed, nigella, flaxseed, coconut, and safflower). Grain and grain products are staples in the diets of cultures worldwide and have made an essential contribution to daily nutrient requirements. Their consumption is encouraged in dietary guidelines worldwide for the significant contribution these foods make to nutrient intakes. This series will be an essential addition to the Food Science program.
The series publishes volumes ranging from basics such as grain properties, morphology, and breeding, to the more applied aspects such as milling, post-harvest technologies, packaging, and related areas. It includes books that provide comprehensive, updated insight into the chemistry, processing technologies, and utilization of various cereal grains like wheat, rice, maize, barley, oats, sorghum, and millets. The series also includes pseudo-cereals such as amaranth, quinoa, buckwheat. The books in this series serve as instructional material for students of food science, microbiology, biochemistry, and reference material for those working in industry and R & D labs. It is a complete information source for scientists, food product developers, and nutritionists to develop functional foods and novel cereal processing technologies.
- Electronic ISSN
- 2662-6853
- Print ISSN
- 2662-6845
- Series Editor
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- Narpinder Singh
