Colored Cereals
Properties, Processing, Health Benefits, and Industrial Uses
- 448 pages
- English
- ePUB (mobile friendly)
- Available on iOS & Android
Colored Cereals
Properties, Processing, Health Benefits, and Industrial Uses
About this book
Colored cereals are becoming a substance of research interest due to their unique color and health-benefiting properties. Colored grains are being utilized in the preparation of antioxidant-rich food products. Colored Cereals: Properties, Processing, Health Benefits, and Industrial Uses discusses numerous aspects of colored cereals and explores their properties, processing techniques, health benefits, and industrial applications. Furthermore, it serves as a vital resource for researchers, industry professionals, and students working on different aspects of colored cereals.
Features:
- Discusses information related to the biochemistry of colored cereals
- Highlights comprehensive information on different aspects of colored grains
- Explores the research and innovations aimed at enhancing the nutritional and agronomic traits
- Discusses the specific environmental and agricultural requirements
- Explores crucial techniques and practices for preserving the quality and nutritional value of colored cereals
- Discusses the extraction, identification, and health benefits of natural pigments
- Highlights practical ways to incorporate natural pigments into cereal-based products
With this book, readers gain insights into the current market trends, research directions, and future potential of colored cereals, inspiring further development in this field. Renowned experts in agriculture, food science, and nutrition have curated this comprehensive volume. Their collective expertise ensures a thorough and insightful exploration of colored cereals, making this book an indispensable reference for anyone interested in this dynamic area of study.
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Information
Table of contents
- Cover
- Half Title
- Title Page
- Copyright Page
- Table of Contents
- Preface
- Foreword
- About the Editors
- List of Contributors
- Abbreviations
- 1 Biotechnological Tools for the Improvement of Colored Cereals: Part I
- 2 Agrarian Conditions
- 3 Post-Harvest Management
- 4 Physical and Milling Properties
- 5 Chemistry of Macro- and Micronutrients
- 6 Colored Pigments: Extraction, Identification, and Health Aspects
- 7 Starch: Extraction, Rheological, Pasting Properties, Morphology, and Commercial Uses
- 8 Processing-Mediated Changes in Micro- and Macro-nutrients
- 9 Protein: Composition, Extraction, Identification, and Commercial Uses
- 10 Phenolic Compounds: Extraction, Identification, and Health Aspects: Part I
- 11 Phenolic Compound Extraction, Identification, and Health Aspects: Part II
- 12 Biotechnological Tools to Improve Colored Cereals: Part II
- 13 Carotenoids/Xanthophylls: Extraction, Identification and Quantification Methods
- 14 Health Benefits of Colored Cereals
- 15 Incorporation of Natural Pigments from Plant Sources in Cereal-Based Products
- 16 Current Scenario and Future Prospects
- Index