Functionality and Application of Colored Cereals

Nutritional, Bioactive, and Health Aspects

Manoj Kumar editor Sneh Punia editor

Format:Paperback

Publisher:Elsevier Science & Technology

Published:23rd Nov '22

Should be back in stock very soon

Functionality and Application of Colored Cereals cover

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.

ISBN: 9780323997331

Dimensions: unknown

Weight: 450g

332 pages