Unit Operations in Food Grain Processing
Front Cover -- Unit Operations in Food Grain Processing -- Copyright Page -- Contents -- List of contributors -- 1 Introduction -- 1.1 Overview of grains -- 1.1.1 Food grain: as a staple food -- 1.2 Taxonomic classification of food grains -- 1.2.1 Cereal -- 1.2.2 Millets -- 1.2.3 Pseudocereals -- 1.2.4 Legumes -- 1.2.5 Oilseeds -- 1.3 Global food grain production and distribution -- 1.3.1 Cereals production and distribution -- 1.3.2 Millets production and distribution -- 1.3.3 Pseudocereals production and distribution -- 1.3.4 Pulses production and distribution -- 1.3.5 Oilseed production and distribution -- 1.3.6 Challenges in grain production -- 1.3.7 Advances in grain production -- 1.4 Food grain consumption -- 1.5 Food grain handling and storage -- 1.6 Postharvest losses -- 1.7 Food grain processing -- 1.8 Food grain marketing and trade -- 1.9 Conclusion -- References -- 2 Structure and composition of food grains -- 2.1 Introduction -- 2.2 Structure and composition of food grains -- 2.2.1 Hull and bran -- 2.2.2 Germ -- 2.2.3 Endosperm -- 2.2.4 Aleurone layer -- 2.3 Bioactive components -- 2.3.1 Dietary fibers -- 2.3.2 Antioxidant activity from phenolic compounds -- 2.3.3 Phytosterol -- 2.3.4 Flavonoids -- 2.3.5 γ-Aminobutyric acid -- 2.3.6 β-Glucan content -- 2.3.7 Arabinoxylans -- 2.3.8 γ-Oryzanol -- 2.3.9 Fat-soluble compounds -- 2.4 Functional components -- 2.4.1 Protein solubility profile or protein digestibility -- 2.4.2 Gelation, pasting, and gel consistency -- 2.4.3 Water absorption capacity and swelling power -- 2.4.4 Oil absorption capacity -- 2.4.5 Emulsifying activity and foaming capacity -- 2.4.6 Freeze-thaw stability -- 2.5 Antinutritional property -- 2.5.1 Phytic acid -- 2.5.2 Tannins -- 2.5.3 Trypsin inhibitor -- 2.5.4 Saponins -- 2.5.5 Oxalate -- 2.6 Conclusion -- References -- 3 Engineering properties of grains.