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Full Description
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.
Contents
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
