Cereals and cereal based foods : functional benefits and technological advances for nutrition and healthcare Barley Based Functional Foods Prabhjot Kaur Jaspreet Kaur Kamaljit Kaur and Jyoti Bohra Pearl Millet: Health Foods for the Future Jaspreet Kaur Kamaljit Kaur Amarjeet Kaur and Sandeep Singh Sandhu Oats: Biochemical Health Benefits and Future Aspects Sandeep Singh Shubhpreet Kaur and Gursharan Kaur Maize: A Potential Grain for Functional and Nutritional Properties Ramandeep Kaur Akanksha Pahwa and Suresh Bhise Current Trends in Multigrain Foods for Healthcare Kamaljit Kaur Jaspreet Kaur and Amarjeet Kaur Utilization of Pseudocereals in Bakery Products and Healthcare Gursharan Kaur Ritu Priya and Sandeep Singh Chia Seeds: Composition Health Benefits and Potential Applications Reshu Rajput Harinderjeet Kaur Bhullar Amarjeet Kaur and Jaspreet Kaur Novel Whole Grain Foods: Nutritional and Phytochemical Properties for Healthcare Manreet Singh Bhullar Mandeep Tayal Samneet Kashyap and Ravneet Sandhu Biofortification Strategies for Wheat and Wheat Based Products Diksha Bassi Kamaljit Kaur Tarvinder Pal Singh and Jaspreet Kaur Innovative Packaging for Cereals and Cereal Based Products Ramandeep Kaur and Kamaljit Kaur Cereal Based Nutrients and Phytochemicals: Traditional and Novel Processing Techniques for Increasing Bioavailability Harinderjeet Kaur Bhullar Reshu Rajput Amarjeet Kaur and Kamaljit Kaur Foods for Gluten Intolerance Ashwani Kumar Sarabjit Singh Vidisha Tomer and Rasane Prasad Cereals for Prevention of Disease Conditions for Better Health Simran Kaur Arora Cereal Based Low Glycemic Index Foods for Healthcare Gursharan Kaur and Ritu Priya. This book volume sheds light on the health benefits of selected cereal grains processing technologies of cereals specific roles of bioactive compounds of cereals in chronic disease prevention and traditional and latest technologies to improve the functional benefits of cereal based products. It presents a thorough review of the functional components of some lesser known or forgotten cereals and their role in maintaining good health. With advancements in cereal science and technology new methods of processing have emerged that help to preserve or even enhance the health benefitting properties of cereal grains. Further plant breeding and biotechnology have contributed greatly in improving nutritional quality and functionality of these grains. This book provides comprehensive information on the simple as well as advanced methodologies for enhancing the properties of cereals that benefit human health. Some new approaches such as bio fortification and extraction of bioactives from cereals are also included in the text. Cereals and Cereal Based Foods: Functional Benefits and Technological Advances for Nutrition and Healthcare looks at the current scenario of the research in cereals and cereal based products and covers the importance of pseudocereals whole grains and multigrain under four main parts: Functional Benefits of Cereal Grains discusses the health benefits of some selected grains that constituted staple food in the past but have lost their importance in the modern times. Technological Advances in Cereals covers new approaches in the processing of cereals that ensure maximum retention of health benefitting components of cereal grains. Novel Strategies to Enhance Bioactives in Cereals integrates traditional as well as modern technologies with new approaches for improving functional benefits of cereal based foods. Role of Cereals in Disease Management elaborates on the specific role of cereal bioactives in prevention of some chronic diseases. This book will serve as a useful reference for teachers and students as well as those who are involved in research on development of functional products from cereal grains. It would also benefit technologists and industrialists engaged in health food manufacture