Pigmented Grains

Nutritional Properties, Bioactive Potential, and Food Application

Arashdeep Singh, Savita Sharma, B.N Dar, Fatma Boukid, Arashdeep Singh, Savita Sharma, B.N Dar, Fatma Boukid

• Publisher: Academic Press
• Year: 2024
• Print ISBN:
  9780443159060
• eBook ISBN:
  9780443159077
• Topic: Technology & Engineering
• Subtopic: Food Science
• Index: Technology & Engineering

Pigmented Grains: Nutritional Properties, Bioactive Potential, and Food Application highlights the potential of pigmented grains crops in the human diet and their health benefits due to presences of the rich source of phytochemicals and pigments. Divided in 13 chapters, the book covers the breeding approaches and techniques for producing pigmented grains, the functionality and nutritional properties of wheat, rice, maize, barley, oats and rye, sorghum, millets, and pseudo cereals such as amaranth, quinoa and buckwheat. The book also covers processing of pigmented grains and effect on their functionality, besides utilization of pigmented grains and their by-products in a variety of products. A comprehensive reference written for teachers, scientists, researchers, students and all others who have interest in pigmented grains their potential nutritional value, utilization in food processing, value addition, and combating malnutrition and nutritional security. - Discusses nutrition, bioactive potential, and opportunities for use in food products - Presents processing techniques for extraction and enhancing product quality from pigmented grains - Covers breeding approaches and techniques for producing pigmented grains - Includes wheat, rice, maize, barley, oats and rye, sorghum, millets, amaranth, quinoa, and buckwheat

Table of contents

• Cover
• Title page
• Table of Contents
• Copyright
• Contents
• List of contributors
• List of Illustrations
• List of Tables
• 1 : Diversity of pigmented grains and their current scenario
• 2 : Breeding approaches and techniques for producing pigmented grains
• 3 : Pigmented wheat: functionality beyond basic nutrition
• 4 : Nutritional quality, phytochemistry and health benefits of pigmented rice
• Chapter 5 : Phytochemicals in pigmented maize and their promising health benefits
• 6 : Potential benefits of pigmented barley in human health
• 7 : Nutritional characteristics and phenolic compounds in pigmented oats and rye
• 8 : Phyto-nutritional components and health-promoting aspects of pigmented sorghum
• 9 : Nutraceutical compounds and potential human health benefits of pigmented millets
• 10 : Antioxidant components and health benefits of pigmented pseudocereals
• 11 : Processing of pigmented grains and its effect on their functionality
• 12 : Pigmented grains and their by-products in innovative cereal-based products
• 13 : Conventional and emerging methods for pigment extraction
• Author Index
• Subject Index