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Food Chemistry, Function and Analysis
Pigmented Cereals and Millets: Bioactive Profile and Food Applications
Edited by
Sneh Punia Bangar;
Sneh Punia Bangar
Clemson University, USA
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Sajid Maqsood;
Sajid Maqsood
United Arab Emirates University, United Arab Emirates
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Anil Kumar Siroha
Anil Kumar Siroha
Chaudhary Devi Lal University, India
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Hardback ISBN:
978-1-83916-709-6
PDF ISBN:
978-1-83767-029-1
EPUB ISBN:
978-1-83767-030-7
Special Collection:
2023 ebook collection
No. of Pages:
406
Publication date:
17 Feb 2023
About this book
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: Bioactive Profile and Food Applications, The Royal Society of Chemistry, 2023.
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Digital access
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Print format
Pigmented Cereals and Millets
$250.00
Table of contents
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Chapter 1: Pigmented Wheat: Nutrition Scenario and Health Benefitsp1-26ByP. Dangi;P. DangiDepartment of Food and Nutrition and Food Technology, Institute of Home Economics, University of DelhiNew DelhiIndiaSearch for other works by this author on:N. Chaudhary;N. ChaudharyDepartment, of Food Science and Technology, College of Agriculture, Nagaur, Agriculture UniversityJodhpurIndia[email protected]Search for other works by this author on:A. Paul;A. PaulDepartment of Food and Nutrition and Food Technology, Institute of Home Economics, University of DelhiNew DelhiIndiaSearch for other works by this author on:A. Sharma;A. SharmaDepartment of Food and Nutrition and Food Technology, Institute of Home Economics, University of DelhiNew DelhiIndiaSearch for other works by this author on:I. Dutta;I. DuttaDepartment of Food and Nutrition and Food Technology, Institute of Home Economics, University of DelhiNew DelhiIndiaSearch for other works by this author on:R. RazdanR. RazdanDepartment of Food and Nutrition and Food Technology, Institute of Home Economics, University of DelhiNew DelhiIndiaSearch for other works by this author on:
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Chapter 2: Pigmented Rice: Composition and Health Effectsp27-49ByAnil Kumar Siroha;Anil Kumar SirohaDepartment of Food Science and Technology, Chaudhary Devi Lal UniversitySirsaHaryanaIndiaSearch for other works by this author on:Sneh Punia Bangar;Sneh Punia BangarDepartment of Food, Nutrition and Packaging Sciences, Clemson UniversityClemsonSC29634USA[email protected]Search for other works by this author on:Shweta SuriShweta SuriDepartment of Food Engineering, National Institute of Food Technology Entrepreneurship and ManagementSonipatHaryana131028IndiaSearch for other works by this author on:
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Chapter 3: Pigmented Maize: Nutritional Properties and Bioactive Profilep50-82ByIsha Dudeja;Isha DudejaDepartment of Chemistry, Punjab Agricultural UniversityLudhianaPunjabIndiaSearch for other works by this author on:Muskan Gupta;Muskan GuptaDepartment of Food Science and Technology, Punjab Agricultural UniversityLudhianaPunjabIndia[email protected]Search for other works by this author on:Ramandeep Kaur Mankoo;Ramandeep Kaur MankooDepartment of Chemistry, Punjab Agricultural UniversityLudhianaPunjabIndiaSearch for other works by this author on:Arashdeep SinghArashdeep SinghDepartment of Food Science and Technology, Punjab Agricultural UniversityLudhianaPunjabIndia[email protected]Search for other works by this author on:
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Chapter 4: Pigmented Barley: Phytochemical Composition, β-Glucan Content, and Applicationsp83-108ByRoshanlal Yadav;Roshanlal YadavDepartment of Food Technology, Bhaskaracharya College of Applied SciencesDwarkaNew DelhiIndiaSearch for other works by this author on:Ashwani KumarAshwani KumarDepartment of Post Harvest Technology, College of Agriculture and Forestry, Rani Lakshmi Bai Central Agricultural UniversityJJhansiUttar PradeshIndiaSearch for other works by this author on:
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Chapter 5: Pigmented Sorghum: Functional Properties and Bioactive Diversityp109-143ByTaha Mehany;Taha MehanyFood Technology Department, Arid Lands Cultivation Research Institute, City of Scientific Research and Technological Applications21934 New Borg El-Arab CityAlexandriaEgypt[email protected]Department of Chemistry, University of La RiojaC/Madre de Dios 5126006 LogroñoLa RiojaSpainSearch for other works by this author on:Younes M. Rashad;Younes M. RashadPlant Protection and Biomolecular Diagnosis Department, Arid Lands Cultivation Research Institute, City of Scientific Research and Technological Applications21934 New Borg El-Arab CityAlexandriaEgyptSearch for other works by this author on:Babatunde Olawoye;Babatunde OlawoyeDepartment of Food Science and Technology, Faculty of Engineering and Technology, First Technical UniversityIbadanNigeriaSearch for other works by this author on:Ilaria Cacciotti;Ilaria CacciottiDepartment of Engineering, INSTM RU, University of Rome “Niccolò Cusano”Via Don Carlo Gnocchi 300166RomaItalySearch for other works by this author on:Esua Okon Johnson;Esua Okon JohnsonDepartment of Agricultural and Food Engineering, University of UyoUyo520101NigeriaSchool of Food Science and Engineering, South China University of TechnologyGuangzhou 510641ChinaSearch for other works by this author on:Oyekemi Olabisi Popoola;Oyekemi Olabisi PopoolaDepartment of Food Science and Technology, Faculty of Engineering and Technology, First Technical UniversityIbadanNigeriaSearch for other works by this author on:Zhong Han;Zhong HanSchool of Food Science and Engineering, South China University of TechnologyGuangzhou 510641ChinaSearch for other works by this author on:Waleed M. E. FekryWaleed M. E. FekryDepartment of Plant Production, Arid Lands Cultivation Research Institute, City of Scientific Research and Technological Applications21934 New Borg El-Arab CityAlexandriaEgyptSearch for other works by this author on:
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Chapter 6: Pigmented Pseudocereals: Chemistry, Functionality, and Technological Aspects in Food Systemsp144-180ByTaha Mehany;Taha MehanyFood Technology Department, Arid Lands Cultivation Research Institute, City of Scientific Research and Technological Applications21934 AlexandriaEgypt[email protected]Department of Chemistry, University of La RiojaC/ Madre de Dios 5126006 LogroñoLa RiojaSpainSearch for other works by this author on:Ahmed Taha;Ahmed TahaState Research Institute, Center for Physical Sciences and TechnologySaulėtekio al. 3VilniusLithuaniaDepartment of Food Science, Faculty of Agriculture (Saba Basha), Alexandria UniversityAlexandria 21531EgyptSearch for other works by this author on:Babatunde Olawoye;Babatunde OlawoyeDepartment of Food Science and Technology, Faculty of Engineering and Technology, First Technical UniversityIbadanNigeriaSearch for other works by this author on:Sameh A. Korma;Sameh A. KormaDepartment of Food Science, Faculty of Agriculture, Zagazig UniversityZagazig 44519EgyptSchool of Food Science and Engineering, South China University of TechnologyGuangzhou 510641ChinaSearch for other works by this author on:Oyekemi Olabisi Popoola;Oyekemi Olabisi PopoolaDepartment of Food Science and Technology, Faculty of Engineering and Technology, First Technical UniversityIbadanNigeriaSearch for other works by this author on:Okon Johnson Esua;Okon Johnson EsuaDepartment of Agricultural and Food Engineering, University of UyoUyo 520101NigeriaSchool of Food Science and Engineering, South China University of TechnologyGuangzhou 510641ChinaSearch for other works by this author on:Muhammad Faisal ManzoorMuhammad Faisal ManzoorGuangdong Provincial Key Laboratory of Intelligent Food Manufacturing, Foshan UniversityFoshan 528011ChinaSchool of Food Science and Engineering, South China University of TechnologyGuangzhou 510641ChinaSearch for other works by this author on:
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Chapter 7: Pigmented Millets: Nutritional Quality and Potential Benefits for Human Healthp181-206ByAnupreet Kaur Sobti;Anupreet Kaur SobtiDepartment of Foods and Nutrition, Govt Home Science CollegeSector 10ChandigarhIndia[email protected]Search for other works by this author on:Vasudha Bansal;Vasudha BansalDepartment of Foods and Nutrition, Govt Home Science CollegeSector 10ChandigarhIndia[email protected]Search for other works by this author on:Nitya Sharma;Nitya SharmaCentre for Rural Development and Technology, Indian Institute of Technology DelhiHauz KhasNew DelhiIndia[email protected]Search for other works by this author on:Priyanka Prasad;Priyanka PrasadCentre for Rural Development and Technology, Indian Institute of Technology DelhiHauz KhasNew DelhiIndia[email protected]Search for other works by this author on:J. K. Sahu;J. K. SahuCentre for Rural Development and Technology, Indian Institute of Technology DelhiHauz KhasNew DelhiIndia[email protected]Search for other works by this author on:Sukirti Joshi;Sukirti JoshiCentre for Rural Development and Technology, Indian Institute of Technology DelhiHauz KhasNew DelhiIndia[email protected]Soft Solids Research Group, Department of Mechanical Engineering, Imperial College LondonLondonSouth KensingtonUKSearch for other works by this author on:Divyang SolankiDivyang SolankiDepartment of Food Science, School of Agriculture and Food Sciences, The University of QueenslandAustraliaSearch for other works by this author on:
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Chapter 8: Pigmented and Non-pigmented Cereals: Comparative Study of Propertiesp207-236ByKhongsak SrikaeoKhongsak SrikaeoFaculty of Food and Agricultural Technology, Pibulsongkram Rajabhat UniversityMuang Phitsanulok 65000Thailand[email protected]Search for other works by this author on:
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Chapter 9: Pigment in Cereals: Extraction, Quantifications, and Characterizationp237-256BySimmi Ranjan Kumar;Simmi Ranjan KumarDepartment of Biotechnology, Faculty of Science, Mahidol UniversityPhaya Thai10400ThailandSearch for other works by this author on:Anjelina Sundarsingh;Anjelina SundarsinghDepartment of Food Technology, Ghani Khan Choudhury Institute of Engineering and TechnologyMalda732141IndiaSearch for other works by this author on:Muhammad Bilal SadiqMuhammad Bilal SadiqSchool of Life Sciences, Forman Christian College (A Chartered University)Lahore54600Pakistan[email protected]Search for other works by this author on:
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Chapter 10: Pigmented Cereals: Key Influencing Factorsp257-281BySneha Swain;Sneha SwainDepartment of Biotechnology & Medical Engineering, National Institute of Technology Rourkela769008IndiaSearch for other works by this author on:K. R. Karthika Parvathy;K. R. Karthika ParvathyDepartment of Life Science, National Institute of Technology Rourkela769008IndiaSearch for other works by this author on:Balasubramanian Paramasivan;Balasubramanian ParamasivanDepartment of Biotechnology & Medical Engineering, National Institute of Technology Rourkela769008IndiaSearch for other works by this author on:Arun Prasath;Arun PrasathDepartment of Food Process Engineering, National Institute of Technology Rourkela769008India[email protected]Search for other works by this author on:R. PandiselvamR. PandiselvamPhysiology, Biochemistry, and Post-Harvest Technology Division, ICAR –Central Plantation Crops Research InstituteKasaragod-671 124KeralaIndiaSearch for other works by this author on:
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Chapter 11: Anthocyanins in Colored Cereals: Measurement and Compositionp282-304ByJasmeet Kour;Jasmeet KourPadma Shri Padma Sachdev, Govt PG College for Women Gandhi NagarJammu-180003Jammu & KashmirIndia[email protected]Search for other works by this author on:Maliha Afreen;Maliha AfreenDepartment of Animal Production and Technologies, Nigde Omer Halisdemir University, Faculty of Agricultural Sciences and Technologies51240NigdeTurkeySearch for other works by this author on:Lisa F. M. Lee Nen That;Lisa F. M. Lee Nen ThatSchool of Science, RMIT UniversityPO Box 71BundooraVictoria 3083AustraliaSearch for other works by this author on:İlknur Uçak;İlknur UçakDepartment of Animal Production and Technologies, Nigde Omer Halisdemir University, Faculty of Agricultural Sciences and Technologies51240NigdeTurkeySearch for other works by this author on:Naveen Anand;Naveen AnandDean Academic affairs, Cluster University of JammuIndiaSearch for other works by this author on:Jessica PandoheeJessica PandoheeCentre for Crop and Disease Management, School of Molecular and Life Sciences, Curtin UniversityBentleyWA 6102AustraliaSearch for other works by this author on:
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Chapter 12: Pigmented Cereals as a Source of Carotenoidsp305-338ByD. TronoD. TronoResearch Centre for Cereal and Industrial Crops, Council for Agricultural Research and EconomicsFoggiaItaly[email protected]Search for other works by this author on:
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Chapter 13: Pigmented Cereal: Dietary and Health Importancep339-354ByOseni Kadiri;Oseni KadiriDepartment of Biochemistry, Faculty of Basic Medical Sciences, Edo State University UzairueNigeria[email protected]Search for other works by this author on:Beatrice M. Fasogbon;Beatrice M. FasogbonDepartment of Biotechnology & Food Technology, Faculty of Science, University of JohannesburgSouth AfricaSearch for other works by this author on:Desmond O. Onobun;Desmond O. OnobunDepartment of Biochemistry, Faculty of Basic Medical Sciences, Edo State University UzairueNigeria[email protected]Search for other works by this author on:Momoh Emoshioke;Momoh EmoshiokeDepartment of Biochemistry, Faculty of Basic Medical Sciences, Edo State University UzairueNigeria[email protected]Search for other works by this author on:Ruth N. Ukejeh;Ruth N. UkejehDepartment of Food Sciences and Technology, Faculty of Technology, Obafemi Awolowo UniversityIle-IfeNigeriaSearch for other works by this author on:Pratik NayiPratik NayiDepartment of Tropical Agriculture and International Cooperation, National Pingtung University of Science and Technology1 Shuefu RoadNeipuPingtung91201TaiwanSearch for other works by this author on:
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Chapter 14: The Role of Biotechnology in the Production of Pigmented Cerealsp355-374ByAli Raza Ishaq;Ali Raza IshaqState Key Laboratory of Biocatalysis and Enzyme Engineering, Environmental Microbial Technology Center of Hubei Province, College of Life Science, Hubei University430062 WuhanChina[email protected]Search for other works by this author on:Rabia Batool;Rabia BatoolDepartment of Zoology, Government College University FaisalabadPunjabPakistanSearch for other works by this author on:Shouwen Chen;Shouwen ChenState Key Laboratory of Biocatalysis and Enzyme Engineering, Environmental Microbial Technology Center of Hubei Province, College of Life Science, Hubei University430062 WuhanChina[email protected]Search for other works by this author on:Dongbo Cai;Dongbo CaiState Key Laboratory of Biocatalysis and Enzyme Engineering, Environmental Microbial Technology Center of Hubei Province, College of Life Science, Hubei University430062 WuhanChina[email protected]Search for other works by this author on:AsfandyarAsfandyarState Key Laboratory of Biocatalysis and Enzyme Engineering, Environmental Microbial Technology Center of Hubei Province, College of Life Science, Hubei University430062 WuhanChina[email protected]Search for other works by this author on:
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Chapter 15: Potential Use of Pigmented Cereals and Millets as a New Ingredient for Developing New Bakery Productsp375-400ByYash D. Jagdale;Yash D. JagdaleMIT School of Food Technology, MIT ADT UniversityPuneMaharashtra-412201IndiaSearch for other works by this author on:Gulzar Ahmad Nayik;Gulzar Ahmad NayikDepartment of Food Science & Technology, Govt. Degree CollegeShopian-192303J&KIndia[email protected]Search for other works by this author on:MOHAMMAD JAVED ANSARIMOHAMMAD JAVED ANSARIDepartment of Botany, Hindu College Moradabad (Mahatma Jyotiba Phule Rohilkhand University Bareilly)India-244001Search for other works by this author on:
https://orcid.org/0000-0001-7960-7558
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