Skip to main content
SpringerLink
Log in

Cereal-Based Food Products

  • Book
  • © 2023

Overview

Editors:
  1. Manzoor Ahmad Shah

    1. Department of Food Science and Technology, Government Degree College for Women, Anantnag, India

    View editor publications

    You can also search for this editor in PubMed   Google Scholar

  2. Kappat Valiyapeediyekkal Sunooj

    1. Department of Food Science and Technology, Pondicherry University, Puducherry, India

    View editor publications

    You can also search for this editor in PubMed   Google Scholar

  3. Shabir Ahmad Mir

    1. Department of Food Science and Technology, Government College For Women, Srinagar, India

    View editor publications

    You can also search for this editor in PubMed   Google Scholar

  • Covers different types of products prepared from cereal grains
  • Focuses on production technology for the development of cereal products
  • Presents information on packaging requirements of cereal products

This is a preview of subscription content, log in via an institution to check access.

Access this book

Log in via an institution
eBook USD 149.00
Price excludes VAT (USA)
  • Available as EPUB and PDF
  • Read on any device
  • Instant download
  • Own it forever
Hardcover Book USD 199.99
Price excludes VAT (USA)
  • Durable hardcover edition
  • Dispatched in 3 to 5 business days
  • Free shipping worldwide - see info

Tax calculation will be finalised at checkout

Other ways to access

Licence this eBook for your library

Institutional subscriptions

About this book

Cereal grains and their products are staples in the diet of almost every culture of the world and have made an important contribution to daily nutrient requirements. Cereal grains are high in carbohydrates, good sources of protein and provide varying amounts of fibre, vitamins and minerals. The nutritional composition of grains may vary depending on the variety and environmental growing conditions. A number of cereal products are prepared from all the regions of the world. Cereals are processed into many products such as bread, cookies, cakes and pasta and are consumed daily by the majority of the population and play an important place in human nutrition. Cereal Based Food Products is the first book of its kind, focusing on the preparation methodology of cereal products. The chapters focus on different types of cereal products, processing technology, quality aspects and packaging requirements. All of the important cereal-based foods are covered in full, including sections on bread, cookies, cakes and muffins, pasta and noodles and many more including their packaging, preparation methods and ingredients. With this text researchers will find a comprehensive single source for information on the processing of cereal-based food products.

  • Covers different types of products prepared from cereal grains;
  • Focuses on production technology for the development of cereal products;
  • Presents information on packaging requirements of cereal products.

Keywords

Table of contents (15 chapters)

  1. Front Matter

    Pages i-viii
    Download chapter PDF

  2. Introduction to Cereals

    • Elismara das Graças Costa, Poliana Mendes de Souza
    Pages 1-24

  3. Breads

    • Nicola Gasparre, Cristina M. Rosell, Maneka Malalgoda
    Pages 25-51

  4. Biscuits

    • Antima Gupta, Satinder Kaur
    Pages 53-72

  5. Cookies

    • Manish Tiwari, Mehul Chudasama, Ankita Kataria, Komal Chauhan
    Pages 73-92

  6. Cakes and Muffins

    • Tahira Mohsin Ali, Marium Shaikh, Tooba Mehfooz, Abid Hasnain
    Pages 93-125

  7. Tortillas

    • Alma Haydee Astorga-Gaxiola, Saraid Mora-Rochín, Eslim Sugey Sandoval-Sicairos, Cuauhtémoc Reyes-Moreno
    Pages 127-145

  8. Crackers

    • Manish Tiwari, Akansha Tiwari, Ankita Kataria, Komal Chauhan
    Pages 147-167

  9. Popped and Puffed Cereal Products

    • Sabah Mounir, Atef Ghandour, Eman Farid, Adel Shatta
    Pages 169-195

  10. Pasta

    • Antima Gupta, Savita Sharma
    Pages 197-219

  11. Noodles

    • Niaz Mahmud, Joinul Islam, Reza Tahergorabi
    Pages 221-252

  12. Cereal Based Fermented Products

    • Manzoor Ahmad Shah, Rifat Jabeen, Irfan ul Majid, Shabir Ahmad Mir
    Pages 253-266

  13. Pastry

    • Saqib Farooq, Manzoor Ahmad Shah, Shabir Ahmad Mir
    Pages 267-272

  14. Cereal Based Functional Products

    • Luis Martín Sánchez Magaña, Liliana León López, Edith Oliva Cuevas Rodríguez, Dulce María Domínguez Arispuro
    Pages 273-311

  15. 3D Food Printing

    • Plachikkattu Parambil Akhila, Basheer Aaliya, Muhammed Navaf, Kundukulangara Pulissery Sudheer, Shabir Ahmad Mir, Kappat Valiyapeediyekkal Sunooj
    Pages 313-341

  16. Packaging of Cereal Products

    • Monjurul Hoque, Mahmoud Said Rashed, Animesh Sengar, Shivani Pathania
    Pages 343-365

  17. Back Matter

    Pages 367-369
    Download chapter PDF
Back to top

Editors and Affiliations

  • Department of Food Science and Technology, Government Degree College for Women, Anantnag, India

    Manzoor Ahmad Shah

  • Department of Food Science and Technology, Pondicherry University, Puducherry, India

    Kappat Valiyapeediyekkal Sunooj

  • Department of Food Science and Technology, Government College For Women, Srinagar, India

    Shabir Ahmad Mir

About the editors

Manzoor Ahmad Shah is an Assistant Professor in the Department of Food Science and Technology at Government Degree College for Women Anantnag, Jammu and Kashmir, India.

 

Kappat Valiyapeediyekkal Sunooj is an Assistant Professor in the Department of Food Science and Technology at Pondicherry University, Puducherry, India.

 

Shabir Ahmad Mir is an Assistant Professor in the Department of Food Science & Technology at the Government College for Women, M.A. Road, Srinagar, Jammu and Kashmir, India.

Bibliographic Information

  • Book Title: Cereal-Based Food Products

  • Editors: Manzoor Ahmad Shah, Kappat Valiyapeediyekkal Sunooj, Shabir Ahmad Mir

  • DOI: https://doi.org/10.1007/978-3-031-40308-8

  • Publisher: Springer Cham

  • eBook Packages: Biomedical and Life Sciences, Biomedical and Life Sciences (R0)

  • Copyright Information: The Editor(s) (if applicable) and The Author(s), under exclusive license to Springer Nature Switzerland AG 2023

  • Hardcover ISBN: 978-3-031-40307-1Published: 07 November 2023

  • Softcover ISBN: 978-3-031-40310-1Due: 08 December 2023

  • eBook ISBN: 978-3-031-40308-8Published: 06 November 2023

  • Edition Number: 1

  • Number of Pages: VIII, 369

  • Number of Illustrations: 14 b/w illustrations, 61 illustrations in colour

  • Topics: Food Science, Food Microbiology, Food Science

Publish with us

Policies and ethics

Back to top

Search

Navigation