The current book provides extensive knowledge on cereals processing, which is essential for commercializing food products and fresh produce. This book also covers food laws and regulations from an Indian perspective, which play a crucial role in the commercialization process. Additionally, it covers recent trends in cereals-based products, updates in legumes and pulses-based convenience and processed foods, and the evolution of bakery and confectionery technology. The book also includes a chapter on the technological evaluation of milling, as well as the process of fermentation, which has been used for preserving cereals-based foods using general and specific microorganisms. The science and technology behind fermented foods based on cereals and pulses are well explained in this book. Furthermore, the book covers the most important quality attributes related to cereals processing, including rheological and thermal changes that occur when extrinsic factors such as moisture and temperature are altered. The book also covers recent updates in sugar, honey, jaggery, and salt processing, as well as the self-life stability of products with respect to various chemical parameters, which is affected by oxidative changes in processed foods.

1.    Food Laws and Regulatory Authorities: An Indian Perspective
   Lovepreet Kaur, Ajay Singh,Pankaj Kumar, Kamalpreet Singh and Damanjeet Kaur    

2.    Evolution of Bakery and Confectionary Technology
    Anurag Singh

3.    Recent Advancements  in Sugar, Honey, Salt and Jaggery Processing
    Pranya Prashant, Prasad Rasane, Arvind Kumar, Jyoti Singh and Sawinder Kaur

4.    Rheological and Thermal Changes Occurring During Processing
    Renuka Singh, Mamta Bhardwaj and D.C. Saxena

5.    Technological Advancements  in Processing of Legumes and Pulses
    Deep N.Yadav, Surya Tushir, P.N. Guru, D.K. Yadav and R.K. Vishwakarma

6.    Recent Trends in Technologies of Cereal Based Food Products
    Ritu Sindhu and B. S. Khatkar

7.    Technological Evaluation of Milling Operations
    Arvind, Shikha Pandhi and Veena Paul

8.    Fermented Food Based on Cereal and Pulses
    Rachna Gupta and Murlidhar Meghwal

9.    Oxidative Changes in Processed Foods
    Dev Kumar Yadav, Chaitra G.H., Gopal Kumar Sharma and A.D. Semwal