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Pigmented Cereals and Millets

Pigmented Cereals and Millets
Author: Sneh Punia Bangar
Publisher: Royal Society of Chemistry
Total Pages: 428
Release: 2023-02-17
Genre: Technology & Engineering
ISBN: 1837670307
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In recent years, consumers have been concentrating on the health benefits and nutrition from food to preserve a healthy lifestyle. They are looking for colorants derived from natural sources to enhance the nutritional and antioxidant value of foods. Coloured cereals (wheat, rice, barley, oat, maize, sorghum, and millets) contain many phytochemicals, including anthocyanins and carotenoids associated with numerous health benefits. This book presents a comprehensive overview of the bioactive potential, food applications, and health benefits of coloured cereal grains. Novel approaches to the integration of coloured grain into food in the food processing industries are included, reviewing high-value pigments in the bran layer which can easily be extracted and utilized as functional foods and natural colorants. Aimed at researchers carrying out innovative studies, food regulatory and safety authorities and food processing industries who are trying to minimize synthetic food colorants and dyes, this book provides a novel approach to the use of substitute synthetic dyes which can improve the nutritional value, appearance, texture, flavour, and storage properties of food products.

Pigmented Cereals and Millets

Pigmented Cereals and Millets
Author: Sneh Punia Bangar
Publisher: Royal Society of Chemistry
Total Pages: 427
Release: 2023-02-17
Genre: Science
ISBN: 1839167092
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This book presents a comprehensive overview of the bioactive potential, food applications, and health benefits of coloured cereal grains for researchers carrying out innovative studies.

Pigmented Grains

Pigmented Grains
Author: Arashdeep Singh
Publisher: Elsevier
Total Pages: 401
Release: 2024-07-26
Genre: Technology & Engineering
ISBN: 0443159076
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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

Pigmented Grains

Pigmented Grains
Author: Arashdeep Singh
Publisher: Elsevier
Total Pages: 400
Release: 2024-07-26
Genre: House & Home
ISBN: 0443159068
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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 into 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. Others chapters cover the processing of pigmented grains and the effect on their functionality, utilization of pigmented grains and their by-products This is 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 in combating malnutrition and nutritional security.

Functionality and Application of Colored Cereals

Functionality and Application of Colored Cereals
Author: Sneh Punia
Publisher: Elsevier
Total Pages: 334
Release: 2022-11-25
Genre: Technology & Engineering
ISBN: 0323997341
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Functionality and Application of Colored Cereals: Nutritional, Bioactive and Health Aspects focuses on exploiting the full and functional possibilities of these grains. From their physical chemistry to their health benefits, this book highlights cereals with potential for enhanced products. Plant-based food colorants play an important role in conferring colors to food to increase attractiveness for consumers, improve appetite, minimize synthetic colorants, and conform to food culture. Over the last decades, the presence of anthocyanin and other bioactive compounds in colored cereal grains (maize, rice, wheat, barley, sorghum, millet, and rye) have attracted the attention of various food processors and researchers. Colored cereals are imperative for food processing industries as high-value pigments present in the bran layer can easily be extracted and utilized as functional foods and natural colorants. The extracted pigments such as anthocyanin can replace synthetic dyes currently used in foods, drugs and cosmetics. Additionally, natural additives improve the nutritional value, appearance, texture, flavor and storage properties of food products. Reviews colored cereal grains morphology, composition and the diversity of the different uses of cereal grains Includes content on the functionality and therapeutic significance of functional components of colored cereal grains Contains global coverage of the latest research on the bioactive potential, food applications and health benefits of colored cereals

Millets

Millets
Author: Anil Kumar Siroha
Publisher: CRC Press
Total Pages: 216
Release: 2021-07-29
Genre: Technology & Engineering
ISBN: 1000402894
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Millets are low cost cereal grains and widely used in the food industry and animal husbandry as an important source of food and feed. As a rich source of starch, protein, minerals, vitamins, and specific bioactive compounds that contain beneficial antioxidant properties, they have gained considerable attention as a botanical dietary supplement and various functional foods. Millets: Properties, Processing, and Health Benefits explores millet production, chemistry and nutritional aspects, processing technologies, product formulations, and more. Understanding the properties of millets provides a basis for better utilizing millet crops, in addition to further development of millets as an important industrial crop. Key Features: Provides millet taxonomy, history, nutritional aspects, and health benefits Discusses the physical and functional properties of millets Explores various millet-based products Deals with starch composition, structure, properties, and applications Touches on postharvest management of millets This book combines information on the composition, functional properties and processing along with information on the health properties of millets. With its unique presentation on millets flour and starch, it will be suitable for those wanting to use millets in various food products, including food technologists, nutritionists, research scientists, and agriculture professionals.

Cereals and Millets

Cereals and Millets
Author: Chittaranjan Kole
Publisher: Springer Science & Business Media
Total Pages: 366
Release: 2006-10-28
Genre: Science
ISBN: 354034389X
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Part of the seven-volume series Genome Mapping and Molecular Breeding in Plants, this book covers Cereals and Millets, which provide staple food for most of the earth’s population. This book includes chapters on rice, wheat, maize, barley, oats, rye, sorghum, pearl millet, foxtail millet and finger millet. The emphasis is on advanced research on the major crops, including the model plants maize and rice, as well as on future road maps of genomic research for the less-often considered but equally deserving cereals and millets.

Functionality and Application of Colored Cereals

Functionality and Application of Colored Cereals
Author: Sneh Punia
Publisher: Elsevier
Total Pages: 332
Release: 2022-12-05
Genre: Technology & Engineering
ISBN: 0323997333
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Functionality and Application of Colored Cereals: Nutritional, Bioactive and Health Aspects is the first book to focus on exploiting the full and functional possibilities of those grains. From their physical chemistry to their health benefits, this book highlights those cereals with the greatest potential for enhanced products. Plant-based food colorants play an important role in conferring colors to food to increase its attractiveness toward consumers, improve appetite, minimize synthetic colorants, and even conform to the food culture. Over the last decades, the presence of anthocyanin and other bioactive compounds in colored (black, purple, blue, pink, red, and brown) cereal grains (maize, rice, wheat, barley, sorghum, millet, and rye) have attracted the attention of various food processors and researchers. Colored cereals are imperative for food processing industries as high-value pigments present in the bran layer can easily be extracted and utilized as functional foods and natural colorants. The extracted pigments such as anthocyanin can replace synthetic dyes currently used in food, drug, and cosmetics. Additionally, natural additives improve the nutritional value, appearance, texture, flavor, and storage properties of food products. Colored cereals can promote health and fight diseases and have been found to have antioxidant, antihypertensive, antidiabetic, anti-inflammatory, and analgesic effects. The invention of newer technologies to enrich cereals color to enhance their use, health potential, and consumer acceptability has been the focus area that needs the utmost attention from cereal technologists. This book addresses that need in a comprehensive reference ideal for researchers, academics and professionals in product development. Reviews colored cereal grains morphology, composition and the diversity of the different uses of cereal grains Functionality and therapeutic significance of functional components of colored cereal grains Contains global coverage of the latest research on the bioactive potential, food applications, and health benefits of colored cereals

Millets and Pseudo Cereals

Millets and Pseudo Cereals
Author: Mohar Singh
Publisher: Woodhead Publishing
Total Pages: 224
Release: 2020-09-20
Genre: Technology & Engineering
ISBN: 0128204052
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Millets and Pseudo Cereals is the first comprehensive resource to focus on the potential crop improvements through genetic enhancements. The choice of food crop for a region is primarily determined by the conditions of climate and soil. Once labelled as orphan crops, millets and pseudo-cereals are now known as miracle grains due to their adaptation to harsh conditions and high nutritional quality. Small millets and pseudo-cereals are now seen to occupy special niches through their ability to adapt to challenging conditions. These crops have a comparative advantage in marginal lands where they withstand stress conditions and contribute to sustainable production. They also contribute to the diversity-richness and production stability of agro-ecosystems. Millets include sorghum, pearl millet, finger millet, foxtail millet, proso millet, barnyard millet, little millet and kodo millet while the other group which are not cereals but consumed as cereals and generally referred as pseudo-cereals comprises of grain amaranths, buckwheat and chenopods. Millets and Pseudo Cereals presents current information on the genetic architecture of important economic traits and the genomic resources for gene enabled breeding. This compilation contains information on the global status, available germplasm resources, nutritional value, breeding advancements, genomics applications and sustainability of agriculture through millets and pseudo-cereals cultivation. This book is a valuable resource for those conducting research and exploring new areas for advancing crop genetic understanding. Explores the current challenges of pseudo-cereal production and how that can be overcome by developing genetic and breeding resources using appropriate germplasm Provides holistic information on millets and pseudo-cereals Features global perspectives from an international contributing team of authors

Sorghum and the Millets

Sorghum and the Millets
Author: Joseph H. Hulse
Publisher:
Total Pages: 1024
Release: 1980
Genre: Cooking
ISBN:
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