Handbook of Millets - Processing, Quality, and Nutrition Status

1.Millets-an Overview-What are millets, taxonomy, processing, utilization, challenges in production, processing and utilization and importance of this book
2.Pearl millet
-Taxonomy-Structure and engineering properties of pearl millet-Nutritional Value, Anti-nutritional factors, Health Benefits-Physiochemical properties, Bioactive compounds, Extraction-Harvesting, Drying, Storage, Quality changes during storage, Effect of Post-harvest treatments on quality-Milling methods, flours, millet based food products, equipment's-Future prospects-Current methodology

3.Finger millet
-Taxonomy-Structure and engineering properties of finger millet-Nutritional Value, Anti-nutritional factors, Health Benefits-Physiochemical properties, Bioactive compounds, Extraction-Harvesting, Drying, Storage, Quality changes during storage, Effect of Post-harvest treatments on quality-Milling methods, flours, millet based food products, equipment's-Future prospects-Current methodology
4.Proso or common millet
-Taxonomy-Structure and engineering properties of proso millet-Nutritional Value, Anti-nutritional factors, Health Benefits-Physiochemical properties, Bioactive compounds, Extraction-Harvesting, Drying, Storage, Quality changes during storage, Effect of Post-harvest treatments on quality-Milling methods, flours, millet based food products, equipment's-Future prospects-Current methodology
5.Foxtail millet
-Taxonomy-Structure and engineering properties of foxtail millet-Nutritional Value, Anti-nutritional factors, Health Benefits-Physiochemical properties, Bioactive compounds, Extraction-Harvesting, Drying, Storage, Quality changes during storage, Effect of Post-harvest treatments on quality-Milling methods, flours, millet based food products, equipment's-Future prospects-Current methodology
6.Barnyard millet
-Taxonomy-Structure and engineering properties of barnyard millet-Nutritional Value, Anti-nutritional factors, Health Benefits-Physiochemical properties, Bioactive compounds,

Dr. C. Anandharamakrishnan has more than two decades of experience in research and development and administration at the CSIR-Central Food Technological Research Institute (CFTRI). He was principal scientist and coordinator for the Academy of Scientific and Innovative Research at CSIR-CFTRI, before appointment as the director of the Indian Institute of Food Processing Technology (IIFPT), Thanjavur. His areas of research include design of engineered nano- and microscale delivery systems for the controlled and targeted release of food bioactive compounds, spray drying and spray-freeze-drying of food products, and computational modeling of food processing operations. Till date he has published more than 150 articles in peer reviewed international journals and 08 books. He serves as editor/editorial board member in various journals which includes Journal of Food Science and Technology, Drying Technology, Journal of Food Process Engineering, PLOS One, International Journal of Food Engineering etc.

Ashish Rawson, MTech, PhD, is an Associate Professor at the Indian Institute of Food Processing Technology, India. He obtained his PhD from the National University of Ireland Galway in collaboration with Teagasc Food Research Centre Ashtown Dublin, Ireland. He has over 17 years of experience in teaching and research. His area of research includes thermal and non-thermal processing technologies, food by-product valorization, and food safety. He serves as associate editor for Frontiers in Sustainable Food Systems and as guest editor for the Journal of Food Process Engineering, Wiley, further he serves as reviewer in almost all the leading food research journals.

Sunil. C. K, PhD, is an Assistant Professor at the Indian Institute of Food Processing Technology, India. He obtained his PhD in food process engineering from the Indian Institute of Food Processing Technology, India. He has over 17 years of teaching, research, and industry experience. He has published