Ever since the beginnings of agriculture, cereals have provided unlimited health benefits to mankind as a staple food in our diet. Cereals are rich in complex carbohydrates that provide us ample energy, and help to prevent many diseases such as constipation, colon disorders, and high blood sugar levels. They enrich our overall health with abundant proteins, fats, lipids, minerals, vitamins, and enzymes. In every part of the world cereals are consumed for breakfast, lunch or dinner. Cereal Grains: Composition, Nutritional Attributes, and Potential Applications provides an overview of cereals including their properties, chemical composition, applications, postharvest losses, storage, and quality. Various well-versed researchers across the globe share their knowledge and experience covering cereal's role in food security, allergens in grains, phytochemical profile, industrial applications, health benefits, global standard of cereals, and recent advances in cereal processing. Key Features: Contains comprehensive information on general composition and properties of cereals. Discusses the recent advances in cereal technology Provides knowledge on bioactive characterization of cereal grains Contain information on future aspect of grain quality and allergens in cereal grains This handbook is a valuable resource for students, researchers, and industrial practitioners who wish to enhance their knowledge and insights on cereal science. Researchers, scientists, and other professionals working in various cereal processing industries and other horticultural departments will also find the comprehensive information relevant to their work.

Germinated grain was used in China not only for food but for medicine 5000 years ago. Germination is a natural biological process of plants by which the seeds come out of latency stage. Germination has profound effect on nutritional quality of the cereal. An advance treatment choice for CD is 'Protease therapy' which uses particular protein hydrolysis enzymes to breakdown gluten peptides which are rich in proline content into small peptides which are not harmful to intestinal T. Germinated cereal proteases have distinctive benefits when compared to microbial and fungal peptidases. They are very good replacements to recombinant proteases especially to those patients of CD which are susceptible to those proteases and whose cost of production is very high

Different raw materials including twenty one date palm varieties grown in Pakistan were analyzed for their physico-chemical characteristics to assess their suitability for the preparation of date bars. All date varieties are good source of sugars like fructose, minerals like potassium, calcium, magnesium and iron, phenolic compounds indicating their antioxidant capacity but are low in anti-nutritional factors and thus are suitable for consumption and processing. On the basis of results of physico-chemical analysis, best suited date variety (Karblain), gram flour (roasted), corn flour (roasted), peanuts and almonds were found suitable to contribute towards nutritional requirements including energy and protein for the preparation of date bars. Protein level in date bars was optimized using Response Surface Methodology. Whey protein concentrate and vetch protein isolates were used for protein supplementation. Date bars were found suitable for storage at ambient conditions upto three months without any deterioration in quality attributes and stability.

Wheat is the most important cereal crop of world population which is the cheapest and principal source of carbohydrates and proteins in our daily diet. It is one of the leading cereal grain produced, consumed and processed in the country. In developing countries like Pakistan wheat is consumed as staple food. Quality characteristics of wheat are determined by different physiochemical and rheological analysis. Mostly AACC methods are used for testing and evaluating the quality of wheat but these methods are expensive, time consuming and cause destruction of samples. Fourier transforms infrared (FTIR) spectroscopy is one of the most important tools used for analyzing wheat for different physical and chemical tests. This method is rapid and sensitive with a great variety of sampling techniques and instrumentation is inexpensive. The infrared absorption spectrum of a compound is probably its unique physical property and samples can be evaluated on its basis. The aim of the recent study is to identify different wheat varieties for different quality parameters through FTIR and their advantages over standard methods.

Sesame (Sesamum indicum L.) is the most important and oldest crop on the globe. sesame has good shelf life properties and these properties are due to occurrence of sesamol that has antioxidant potential. the current study was formulated to study the effect of partial substitution of fat with sesame oil at different levels, its effect on physico-chemical, nutritional and sesory characteristics of doughnuts. The results showed that the seed contained oil content 51.9%, 1.09% free fatty acid, iodine value 110 (gI2/100g), refractive Index 1.46, specific gravity (g/cm3) 0.915, smoke point 177oC and saponification value 189 (mg KOH/g). The major saturated fatty acids in sesame oil were caprilic acid (16.9%) and palmitic acid (16.0%) followed by eicosanoic acid. It also contained capric acid, myristic acid, linolenic acid and behenic acid in least amount. Sesame oil was replaced with fat in doughnuts contained different saturated fatty acids in doughnuts were palmitic (8.68%) and stearic (5.474%) acids with small amount of linoleic acid (10.9%). Theses fatty acids were present in doughnuts due to replacement of sesame oil with butter fat.

Functional foods are gaining popularity worldwide owing to the consumer's trend towards natural cure by means of dietary modifications. Garlic (Allium sativum L., ) is one of the most essential herbaceous plants that have been probed against various life sight related disorders. It is helpful in various biological functions due to array of phytochemicals. These components provide synergistic effect against various threats but still need further attention of the researchers. It is assumed that health promoting potential of garlic is mainly attributed to sulfur as well as non sulfur containing compounds. However, pharmacological effectiveness is linked to organosulphur compounds, particularly cysteine sulfoxides and thiosulfinates. Globally, garlic and its various preparations like fresh garlic juice, garlic powder, garlic extract, and garlic oil are becoming popular against numerous physiological menaces. Both in vivo & in vitro studies have elucidated the potential of garlic against variety of metabolic syndromes. Garlic has wide applications as antioxidant, antifungal, antithrombotic, hypocholestrolemic & hypoglycemic agent and could also improve the immune dysfunction and cancer

Chicken is a very popular food in Pakistan as well as throughout the world because it is delicious, nutritious and can be prepared a multitude of ways.Now a days the link between diet and health has become pivotal because of the prevalence of diet related diseases like obesity, diabetes, hypertension and cardiovascular diseases.so people are now choosy in their demand of meat and meat products due to health related issues.This study was intended to produce the healthy and antioxidant enriched broiler meat and meat products.Alpha lipoic acid(ALA) and Alpha tocopherol acetate(ATA) enriched diet was supplemented to the birds through feed for a time period of 42 days.After slaughtering the fresh meat and meat products(Nuggets and Patties) were analyzed for different analysis.The results confirmed the health benefits of healthier and antioxidant enriched broiler meat and meat products.

Wheat (Triticum aestivum) is dominant staple crop of the world.It is one of the cereals more consumed in the preparation of bread, cookies, pizzas, cakes etc. Wheat flour is the most important constituent of pizza crust. Pizza ranks among the world's most widespread foods.It is also imperative that the manufactures of pizza should not depend on a single variety but must have an alternative variety time to time. Individual varieties may vary in their bread making quality, dough characteristics and milling properties. This book has been designed to evaluate the new wheat varieties evolved for various quality parameters in order to identify wheat variety which can meet the standard specifications required for the production of pizza. The main objectives of this project were to characterize Pakistani wheat varieties for their physico-chemical, rheological and technological properties, and to identify the wheat variety suitable for pizza production. This will help wheat breeders in developing new wheat cultivars and it will also help pizza industries in developing new pizza products with known wheat characteristics.

Now a days people are interested to consume meat of good quality and higher shelf life. So study was premeditated to evaluate the lipid stability and antioxidative potential of leg and breast microsomal fraction of broiler meat fed on alpha-lipoic acid (ALA) and alpha-tocopherol acetate (Vit.E). Broilers were fed on feed supplemented with Vit.E (200 mg/kg of feed) for first three weeks of growth and during last three weeks broilers were fed on feed supplemented with ALA ( 25, 75, 150 mg/ kg of feed) and constant level of Vit.E (200 mg/kg of feed). The body weight of the carcass was measured after the three weeks of growth until six weeks. TBARS (Thiobarbituric acid reactive oxygen species) were calculated. Quantification of - lipoic acid and - tocopherol was also done

Nutraceutical products are an ever-evolving creative process that goes beyond scientific empiricism. Beta-glucan is one of the valuable nutraceutical polysaccharide having proven health benefits. Previously, beta glucan was very expensive to manufacture. Recent developments in manufacturing have made this product affordable. This book portrait all issues regarding extraction of -glucan from cereal source their characterization for end use and finally utilization into various products. A great deal of information is gathered about health implication and safety of -glucan making this book valuable for food processor, researcher, academicians and students of Food science & Nutrition. This book contain: Low cost Extraction technology for -glucan;Previous research highlighting issues about sources of -glucan, Extraction techniques, physicochemical and functional properties, Viscosity and Food application of -glucan; Characterization of -glucan for industrial application; Nutritional and nutraceutical aspects of -glucan; Rheological changes that may appear through incorporation of -glucan; Exploring potential of -glucan for incorporation into bread

We are what we eat. All living creatures need to take in nutrients to live. Nutrients provide energy for processes in the body and promote growth, maintenance and repair. The classes of nutrients are carbohydrates, proteins, fats, vitamins, and minerals. Sunflower seeds are good source of all these nutrients.Plant foods such as fruits, vegetables, oil crops and whole grains contain many components that are beneficial to human health. Research supports that some of these foods, as part of an overall healthful diet, have the potential to delay the onset of many age-related diseases. These observations have led to continuing research aimed at identifying specific bio-active components in foods, such as antioxidants, which may be responsible for improving and maintaining health. Health and nutrition rank high for consumers who want foods that are as good for them as they are good to eat. Sunflower oil and kernels meet that challenge with their combination of nutrients and health benefits. The consumption of sunflower seeds results in increasing nutrients and phytochemicals in diet and ultimately can lead human beings to healthier life style.