Functionality And Application Of Colored Cereals
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Functionality And Application Of Colored Cereals
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Author : Sneh Punia
language : en
Publisher: Elsevier
Release Date : 2022-11-25
Functionality And Application Of Colored Cereals written by Sneh Punia and has been published by Elsevier this book supported file pdf, txt, epub, kindle and other format this book has been release on 2022-11-25 with Technology & Engineering categories.
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. - Reviews colored cereal grains morphology, composition and the diversity of the different uses of cereal grains - Includes content on the functionality and therapeutic significance of functional components of colored cereal grains - Contains global coverage of the latest research on the bioactive potential, food applications and health benefits of colored cereals
Colored Cereals
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Author : Sukhvinder Singh Purewal
language : en
Publisher: CRC Press
Release Date : 2025-03-28
Colored Cereals written by Sukhvinder Singh Purewal and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2025-03-28 with Technology & Engineering categories.
Colored cereals are becoming a substance of research interest due to their unique color and health-benefiting properties. Colored grains are being utilized in the preparation of antioxidant-rich food products. Colored Cereals: Properties, Processing, Health Benefits, and Industrial Uses discusses numerous aspects of colored cereals and explores their properties, processing techniques, health benefits, and industrial applications. Furthermore, it serves as a vital resource for researchers, industry professionals, and students working on different aspects of colored cereals. Features: Discusses information related to the biochemistry of colored cereals Highlights comprehensive information on different aspects of colored grains Explores the research and innovations aimed at enhancing the nutritional and agronomic traits Discusses the specific environmental and agricultural requirements Explores crucial techniques and practices for preserving the quality and nutritional value of colored cereals Discusses the extraction, identification, and health benefits of natural pigments Highlights practical ways to incorporate natural pigments into cereal-based products With this book, readers gain insights into the current market trends, research directions, and future potential of colored cereals, inspiring further development in this field. Renowned experts in agriculture, food science, and nutrition have curated this comprehensive volume. Their collective expertise ensures a thorough and insightful exploration of colored cereals, making this book an indispensable reference for anyone interested in this dynamic area of study.
Sensory Science Applications For Food Production
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Author : Mehra, Rahul
language : en
Publisher: IGI Global
Release Date : 2024-07-17
Sensory Science Applications For Food Production written by Mehra, Rahul and has been published by IGI Global this book supported file pdf, txt, epub, kindle and other format this book has been release on 2024-07-17 with Business & Economics categories.
Despite the critical role of sensory science in ensuring food quality and safety, there needs to be more comprehensive educational resources that cover the breadth and depth of this field. Current literature often focuses on isolated aspects, leaving scholars and practitioners needing a unified reference for understanding the complex interplay of sensory organs, evaluation techniques, and technological advancements. This gap hinders the development of skilled sensory panelists and restricts innovation in food product development and quality control. Sensory Science Applications for Food Production bridges this gap by offering a comprehensive and cohesive overview of sensory science. Through its meticulously crafted chapters, the book thoroughly explores sensory organs, including Gustation, Olfaction, Vision, Sense of touch, and Auditory Perception. It elucidates the mechanisms behind sensory perception, examines abnormalities, and discusses factors influencing perception, all crucial for training proficient sensory panelists. The book also delves into advanced sensory evaluation techniques, including their application in developing innovative food products, addressing the need for up-to-date knowledge in the field.
Pigmented Grains
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Author : Arashdeep Singh
language : en
Publisher: Elsevier
Release Date : 2024-07-15
Pigmented Grains written by Arashdeep Singh and has been published by Elsevier this book supported file pdf, txt, epub, kindle and other format this book has been release on 2024-07-15 with Technology & Engineering categories.
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. - 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
Functional Cereals And Cereal Foods
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Author : Sneh Punia Bangar
language : en
Publisher: Springer Nature
Release Date : 2022-08-29
Functional Cereals And Cereal Foods written by Sneh Punia Bangar and has been published by Springer Nature this book supported file pdf, txt, epub, kindle and other format this book has been release on 2022-08-29 with Technology & Engineering categories.
In recent years, consumers are concentrating more on the health benefits of food in order to preserve a healthy lifestyle and therefore becoming more aware of the relationship between diet and disease. This has resulted in a gradual shift from animal-derived to plant-based meals. Functional foods have turned into one of the rapidly expanding areas of the food industry due to the increasing awareness of consumers working to prevent lethal diseases like cancer, diabetes mellitus and cardiovascular disease. Functional foods are seen as the food or food components that manifest efficiency in protecting from diseases and attaining a healthier lifestyle by administering additional benefits on human physiology and metabolic functions apart from basic nutritional requirements of the body. Cereals hold a prominent place in this new market. Cereals and cereal foods are important energy sources and many phytochemicals such as dietary fiber, resistant starch, vitamins, minerals, lignans, phytic acid and phenolic compounds that provide a variety of health benefits. Eating functional cereal foods is an easy method to increase nutrients associated with whole grains without changing eating habits. Functional Cereals and Cereal Foods: Properties, Functionality and Applications comprehensively covers the Chemistry and nutritional composition of functional cereals components, their functionality and therapeutic significance, current innovations and functional approaches in improving attributes and biofortification and quality improvement of cereal products. The different types of functional cereals and their unlimited opportunities for the production of functional foods are covered in full, including gluten-free products and all the newest cereal processing technologies. For researchers in search of a fully up-to-date look at functional cereal foods and technologies and their important place on the current market, this text provides a timely and comprehensive overview.
Cereals And Cereal Based Foods
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Author : Megh R. Goyal
language : en
Publisher: CRC Press
Release Date : 2021-07-29
Cereals And Cereal Based Foods written by Megh R. Goyal and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2021-07-29 with Medical categories.
This book volume sheds light on the health benefits of selected cereal grains, processing technologies of cereals, specific roles of bioactive compounds of cereals in chronic disease prevention, and traditional and latest technologies to improve the functional benefits of cereal-based products. It presents a thorough review of the functional components of some lesser known or forgotten cereals and their role in maintaining good health. With advancements in cereal science and technology, new methods of processing have emerged that help to preserve or even enhance the health-benefitting properties of cereal grains. Further, plant breeding and biotechnology have contributed greatly in improving nutritional quality and functionality of these grains. This book provides comprehensive information on the simple as well as advanced methodologies for enhancing the properties of cereals that benefit human health. Some new approaches such as bio-fortification and extraction of bioactives from cereals are also included in the text.
Frontiers In Food Biotechnology
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Author : Jayachandra S. Yaradoddi
language : en
Publisher: Springer Nature
Release Date : 2024-08-09
Frontiers In Food Biotechnology written by Jayachandra S. Yaradoddi and has been published by Springer Nature this book supported file pdf, txt, epub, kindle and other format this book has been release on 2024-08-09 with Technology & Engineering categories.
This is a great book to explore the science underlying the Food Biotechnology, which explores and presents current biotechnological advances and approaches to improving the nutritional value of modern-foods. Novel fermentation and enzyme technological processes, protein engineering, genetic engineering, metabolic engineering, bioengineering, quorum sensing and nanobiotechnology have been incorporated to fetch into new dimensions in current food biotechnology research and this book provides a deep insight on all these aspects as a comprehensive resource for anybody interested in all the types of foods, latest processing, preservation technology and safety. Written by leading scientists in the field, the book will be a valuable resource for students and researchers in the fields of food chemistry, nutritional science, taste physiology, and neuroscience, as well as for professionals in the food industry.
Handbook Of Solvents Volume 2
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Author : George Wypych
language : en
Publisher: Elsevier
Release Date : 2024-02-11
Handbook Of Solvents Volume 2 written by George Wypych and has been published by Elsevier this book supported file pdf, txt, epub, kindle and other format this book has been release on 2024-02-11 with Technology & Engineering categories.
This 4th edition of Handbook of Solvents, Volume 2, contains the most comprehensive information ever published on solvents as well as an extensive analysis of the principles of solvent selection and use. The book begins with a discussion of solvents used in over 30 industries which are the main consumers of solvents. The analysis is conducted based on the available data and contains information on the types (and frequently amounts) of solvents used and potential problems and solutions. Picking up where Handbook of Solvents, Volume 1 leaves off, Handbook of Solvents Volume 2 provides information on the methods of analysis of solvents and materials containing solvents, with 2 sections containing standard and special methods of solvent analysis, followed by a discussion of residual solvents left in the final products. The environmental impact of solvents, such as their fate and movement in the water, soil, and air, fate-based management of solvent-containing wastes, and ecotoxicological effects are discussed as are solvents' impact on tropospheric air pollution. The next 2 chapters are devoted to the toxicology of solvents and regulations aiming to keep solvent toxicity under control. The analysis of the concentration of solvents in more than 15 industries, specific issues related to the paint industry, and characteristics of the environment in automotive collision repair shops are followed by a thorough discussion of regulations in the USA and Europe. Following chapters show examples of solvent substitution by safer materials, with an emphasis on supercritical solvents, ionic liquids, deep eutectic solvents, and agriculture-based products, such as ethyl lactate. Discussion of solvent recycling, removal, and degradation includes absorptive solvent recovery, comparison of results of recovery and incineration, and application of solar photocatalytic oxidation. The book concludes with an evaluation of methods of natural attenuation of various solvents in soils and modern methods of cleaning contaminated soils. - Assists in solvent selection by providing key information and insight on environmental and safety issues - Provides essential best practice guidance for human health consideration - Discusses the latest advances and trends in solvent technology, including modern methods of cleaning contaminated soils, selection of gloves, suits, and respirators
Pigmented Cereals And Millets
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Author : Sneh Punia Bangar
language : en
Publisher: Royal Society of Chemistry
Release Date : 2023-02-17
Pigmented Cereals And Millets written by Sneh Punia Bangar and has been published by Royal Society of Chemistry this book supported file pdf, txt, epub, kindle and other format this book has been release on 2023-02-17 with Science categories.
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.
Encyclopedia Of Food Color Additives
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Author : George A. Burdock
language : en
Publisher: CRC Press
Release Date : 1996-11-26
Encyclopedia Of Food Color Additives written by George A. Burdock and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 1996-11-26 with Technology & Engineering categories.
THE FIRST SOURCE TO CONTAIN COMPLETE PROFILES OF 2,500 FOOD ADDITIVES AND INGREDIENTS... This 3-volume set provides all the answers to technical, legal, and regulatory questions in clear, nontechnical language. Information once scattered among the Code of Federal Regulations (CFR), other government and technical publications, or only available through the Freedom of Information Act, is made easily accessible in the Encyclopedia of Food and Color Additives. You will find descriptions of all substances listed in the Everything Added to Food in the U.S. (EAFUS) database, including food additive categories and some substances not considered to be "additives," such as corn oil. The Encyclopedia avoids the hazard of providing too much or too little information with a concise, understandable description of each substance. There is no need to waste time wading through paragraphs of unrelated text. All data is clearly organized in alphabetical or numerical order, so even with a minimal amount of knowledge about any additive, you can locate it instantly. The Encyclopedia provides you with a quick, understandable description of what each additive is and what it does, where it comes from, when its use might be limited, and how it is manufactured and used. The Encyclopedia of Food and Color Additives sorts through the technical language used in the laboratory or factory, the arcane terms used by regulatory managers, and the legalese used by attorneys, providing all the essentials for everyone involved with food additives. Consultants, lawyers, food and tobacco scientists and technicians, toxicologists, and food regulators will all benefit from the detailed, well-organized descriptions found in this one-stop source.