Overview

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.

Full Product Details

Author:   Sneh Punia Bangar (Clemson University, USA) ,  Sajid Maqsood (United Arab Emirates University, United Arab Emirates) ,  Anil Kumar Siroha (Chaudhary Devi Lal University, India)
Publisher:   Royal Society of Chemistry
Imprint:   Royal Society of Chemistry
Volume:   Volume 38
Dimensions:   Width: 15.60cm , Height: 2.50cm , Length: 23.40cm
Weight:   0.774kg
ISBN:  

9781839167096

ISBN 10:   1839167092
Pages:   406
Publication Date:   17 February 2023
Audience:   Professional and scholarly ,  Professional & Vocational
Format:   Hardback
Publisher's Status:   Active
Availability:   In Print  
This item will be ordered in for you from one of our suppliers. Upon receipt, we will promptly dispatch it out to you. For in store availability, please contact us.

Table of Contents

Pigmented Wheat: Nutrition Scenario and Health Benefits;Pigmented Rice: Composition and Health Effects;Pigmented Maize: Nutritional Properties and Bioactive Profile;Pigmented Barley: Photochemical Composition, β-Glucan Content, and Applications;Pigmented Sorghum: Functional Properties and Bioactive Diversity;Pigmented Pseudocereals: Chemistry, Functionality, and Technological Aspects in Food Systems;Pigmented Millets: Nutritional Quality and Potential Benefits in Human Health;Pigmented and Non-pigmented Cereals: Comparative Study of Properties;Pigment in Cereals: Extraction, Quantifications and Characterization;Pigmented Cereals: Key Influencing Factors;Anthocyanins in Colored Cereals: Measurement and Composition;Pigmented Cereals as a Source of Carotenoids;Pigmented Cereal: Dietary and Health Importance;Role of Biotechnology in Production of Pigmented Cereals;Potential Use of Pigmented Cereals and Millets as a New Ingredient for Developing New Bakery Products

Reviews

Author Information

Tab Content 6

Author Website:  

Countries Available

All regions