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.

Part 1: Functional Benefits of Cereal Grains 1. Barley-Based Functional Foods 2. Pearl Millet: Health Foods for the Future 3. Oats: Biochemical, Health Benefits, and Future Aspects 4. Maize: A Potential Grain for Functional and Nutritional Properties Part 2: Technological Advances In Processing Of Cereals For Healthcare 5. Current Trends in Multigrain Foods for Healthcare 6. Utilization of Pseudocereals in Bakery Products and Healthcare 7. Chia Seeds: Composition, Health Benefits, and Potential Applications 8. Novel Whole Grain Foods: Nutritional and Phytochemical Properties for Healthcare Part 3: Novel Strategies To Enhance Bioactive Compounds In Cereals 9. Biofortification Strategies for Wheat and Wheat-Based Products 10. Innovative Packaging for Cereals and Cereal-Based Products 11. Cereal-Based Nutrients and Phytochemicals: Traditional and Novel Processing Techniques for Increasing Bioavailability Part 4: Role of Cereals In Disease Management 12. Foods for Gluten Intolerance 13. Cereals for Prevention of Disease Conditions for Better Health 14. Cereal-Based Low Glycemic Index Foods for Healthcare

Megh R. Goyal, PhD, PE, is a Retired Professor in Agricultural and Biomedical Engineering from the General Engineering Department in the College of Engineering at the University of Puerto Rico-Mayaguez Campus.

Kamaljit Kaur, PhD, is Assistant Professor in Department of Food Science and Technology, Punjab Agricultural University, Ludhiana, India.

Jaspreet Kaur, PhD, is Assistant Food Technologist in the Department of Food Science and Technology at Punjab Agricultural University, Ludhiana, India.