Pigmented Grains Nutritional Properties, Bioactive Potential, and Food Application
Coordonnateurs : Singh Arashdeep, Sharma Savita, Dar B.N, Boukid Fatma
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.
1. Diversity of Pigmented grains and Current scenario 2. Breeding Approaches and Techniques for producing pigmented grains 3. Pigmented Wheat: Functionality beyond basic Nutrition 4. Nutritional quality and Phyto-chemistry of Pigmented Rice/paddy 5. Phytochemicals in Pigmented Maize and their health promising prospects 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 pseudo cereals (Amaranth, quinoa and buckwheat) 11. Processing of pigmented grains and effect on their functionality 12. Utilization of pigmented grains and their by-products in a variety of products 13. Advances in Pigment extraction from different parts and their stability
Savita Sharma works as Senior Dough Rheologist in Department of Food Science and Technology, Punjab Agricultural University, Ludhiana, India. Dr. Sharma has published more than 100 research papers in reputed and high-impact journals. She has been actively involved in research various innovative projects. Her main fields of study are Functionality enhancement of pasta, Processing and Utilization of cereal barns, non-conventional legumes and novel grains.
Dr Basharat Nabi Dar is a graduate in Agricultural Sciences and did his MS and PhD in Food Technology. He started his professional career in 2012 as Assistant Professor of Food Technology at IUST, Kashmir, India. He has been a Visiting Scientist at the Institute of Food Science, Cornell University, USA under the CV Raman Fellowship of the University Grants Commission, India. He is the recipient of the UGC research Award 2014-16 in the field of Agricultural sciences. He is on the expert panel of the Joint FAO/W
- 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
Date de parution : 07-2024
Ouvrage de 308 p.
15.2x22.8 cm
Thème de Pigmented Grains :
Mots-clés :
Cereal grains; Wheat; Rice; Maize; Barley; Resistant Starch; Functionality; Anthocayanins; Pigments; Grain breeding; Future sustainability
