Interest in cereals and other healthy grains has increased considerably in recent years, driving the cereal processing industry to develop new processing technologies that meet consumer demands for sustainable and nutritious cereal products. Innovative Processing Technologies for Healthy Grains is the first dedicated reference to focus on advances in cereal processing and bio-refinery of cereals and pseudocereals, presenting a broad overview of all aspects of both conventional and novel processing techniques and methods.

Featuring contributions from leading researchers and academics, this unique volume examines the selection and characteristics of raw ingredients, new and emerging processing technologies, novel cereal-based products, and global trends in cereal and pseudocereal use, processing and consumption. The text offers balanced coverage of advances in both the development and processing of cereal and pseudocereal products, exploring topics including gluten-free products, cereal-based animal feed, health and wellness trends in healthy grain consumption, bioaccessibility and bioavailability of nutritional compounds, gluten-free products, and the environmental impact of processed healthy grains. This timely and comprehensive volume:

• Focuses on innovative cereal processing and bio-refinery of cereals and pseudocereals
• Provides informed perspectives on the current global trends in cereal and pseudocereal use, processing and consumption
• Describes the characteristics of healthy grains and their production, nutritional value, and utilization
• Explains the origin, production, processing, and functional ingredients of pseudocereals
• Reviews healthy grain products such as cereal-based beverages, fortified grain-based products, and cereal-based products with bioactive benefits
• Part of Wiley's IFST Advances in Food Science series

Innovative Processing Technologies for Healthy Grains is an essential resource for food scientists, technologists, researchers, and other professionals working in the grain industry, and academics and advanced students of food technology and food science.