Future Foods from Millets: Processing Innovations and Functional Food Applications provides a systematic and comprehensive overview of millets as sustainable foods of the future. The book begins by exploring the role of millets in sustainable food systems, with a focus on production enhancement, innovative processing technologies, emerging technologies, and shelf-life improvement. It further discusses the nutritional and functional changes that occur during processing, highlighting the health benefits, nutraceutical potential, gluten-free applications, and alternative protein value of millets. The book also covers traditional millet-based foods and recent advances in value-added products, ready-to-eat foods, fermented probiotic foods, and millet-based beverages. Finally, it emphasizes quality evaluation, sensory characteristics, storage stability, and consumer perspectives, making it a valuable resource for researchers, students, academicians, and food industry professionals.
