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.
1. Pigmented Grains - p. Page i 2. Cover - p. Page i 3. Title page - p. Page ii 4. Table of Contents - p. Page iii 5. Copyright - p. Page iii 6. Contents - p. Page vi 7. List of contributors - p. Page vii 8. List of Illustrations - p. Page viii 9. List of Tables - p. Page ix 10. 1 : Diversity of pigmented grains and their current scenario - p. Page ix 11. 2 : Breeding approaches and techniques for producing pigmented grains - p. Page 8 12. 3 : Pigmented wheat: functionality beyond basic nutrition - p. Page 45 13. 4 : Nutritional quality, phytochemistry and health benefits of pigmented rice - p. Page 66 14. Chapter 5 : Phytochemicals in pigmented maize and their promising health benefits - p. Page 87 15. 6 : Potential benefits of pigmented barley in human health - p. Page 111 16. 7 : Nutritional characteristics and phenolic compounds in pigmented oats and rye - p. Page 127 17. 8 : Phyto-nutritional components and health-promoting aspects of pigmented sorghum - p. Page 149 18. 9 : Nutraceutical compounds and potential human health benefits of pigmented millets - p. Page 188 19. 10 : Antioxidant components and health benefits of pigmented pseudocereals - p. Page 213 20. 11 : Processing of pigmented grains and its effect on their functionality - p. Page 246 21. 12 : Pigmented grains and their by-products in innovative cereal-based products - p. Page 274 22. 13 : Conventional and emerging methods for pigment extraction - p. Page 289 23. Author Index - p. Page 344 24. Subject Index - p. Page 361
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.
1. Pigmented Grains - p. Page i 2. Cover - p. Page i 3. Title page - p. Page ii 4. Table of Contents - p. Page iii 5. Copyright - p. Page iii 6. Contents - p. Page vi 7. List of contributors - p. Page vii 8. List of Illustrations - p. Page viii 9. List of Tables - p. Page ix 10. 1 : Diversity of pigmented grains and their current scenario - p. Page ix 11. 2 : Breeding approaches and techniques for producing pigmented grains - p. Page 8 12. 3 : Pigmented wheat: functionality beyond basic nutrition - p. Page 45 13. 4 : Nutritional quality, phytochemistry and health benefits of pigmented rice - p. Page 66 14. Chapter 5 : Phytochemicals in pigmented maize and their promising health benefits - p. Page 87 15. 6 : Potential benefits of pigmented barley in human health - p. Page 111 16. 7 : Nutritional characteristics and phenolic compounds in pigmented oats and rye - p. Page 127 17. 8 : Phyto-nutritional components and health-promoting aspects of pigmented sorghum - p. Page 149 18. 9 : Nutraceutical compounds and potential human health benefits of pigmented millets - p. Page 188 19. 10 : Antioxidant components and health benefits of pigmented pseudocereals - p. Page 213 20. 11 : Processing of pigmented grains and its effect on their functionality - p. Page 246 21. 12 : Pigmented grains and their by-products in innovative cereal-based products - p. Page 274 22. 13 : Conventional and emerging methods for pigment extraction - p. Page 289 23. Author Index - p. Page 344 24. Subject Index - p. Page 361
