Functionality and Application of Colored Cereals | Buch | 978-0-323-99733-1 | sack.de

Buch, Englisch, 300 Seiten, Format (B × H): 191 mm x 235 mm, Gewicht: 450 g

Functionality and Application of Colored Cereals


Nutritional, Bioactive, and Health Aspects

Buch, Englisch, 300 Seiten, Format (B × H): 191 mm x 235 mm, Gewicht: 450 g

ISBN: 978-0-323-99733-1
Verlag: William Andrew Publishing

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.
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Weitere Infos & Material

1. Colored cereal (blue, black, purple, and red): Botanical Aspects 2. Colored Cereals: Nutritional Quality 3. Colored Cereals: Beyond Nutritional values 4. Colored Creals: Food applications 5. Colored Creals: Genetics and chemistry of pigments 6. Colored Creals: Extraction and purification of bioactive compounds (pigments) 7. Anthocyanin and its health benefits 8. Phenolic compounds and their health benefits 9. Genetic manipulation of colored cereals for improved nutritional quality 10. Biofortification of colored cereals with essential micronutrients 11. Processing colored cereals to optimize product quality 12. Potential use of colored cereals in processed foods and food systems 13. Future research in the colored Grains

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