This book discusses numerous aspects of colored cereals and explores their properties, processing techniques, health benefits, and industrial applications. Further, it serves as a vital resource for researchers, industry professionals, and students working on different aspects of colored cereals.
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.
1 Biotechnological tools for the improvement of colored cereals: Part I
Rodrigo Caroca-Cįceres, Marķa A. Peńa-Gonzįlez, Marco A. Lazo-Vélez
2 Agrarian Conditions
Rose Maria Paul, Ayush Ashesh, Nisith Nishank Purohit, Simerjit Kaur,
Arashdeep Singh, Sukhvinder Singh Purewal, Harinder Singh, Chidanandamurthy
Thippeswamy Swamy
3 Post-Harvest Management
Maninder Kaur, Manpreet Kaur Saini, Mahesh Kumar Samota, Sukhvinder Singh
Purewal, Chidanandamurthy Thippeswamy Swamy
4 Physical and Milling Properties
Lavanya Puramshetty, Mounika Edde, Pravallika Bogala, Adinath Kate
5 Chemistry of Macro- and Micronutrients
M. Prathapa Reddy, Animesh Sen, Chidanandamurthy Thippeswamy Swamy, Premkumar
Chelladurai, Kurra Sivadurga, Akanksha Pandey, Rashi Srivastava, Avneet Kaur,
Sukhvinder Singh Purewal
6 Colored Pigments: Extraction, Identification and Health Aspects
Kurra Sivadurga, Rashi Srivastava, Chidanandamurthy Thippeswamy Swamy,
Premkumar Chelladurai, Akanksha Pandey, M. Prathapa Reddy, Avneet Kaur,
Sukhvinder Singh Purewal
7 Starch: Extraction, Rheological, pasting properties, morphology, and
commercial uses
Santoshi Rawat, Shweta Suri, Pintu Choudhary
8 Processing-mediated changes in micro- and macro-nutrients
Lalita, Aseeya Wahid, Rajendra Hamad, Shweta Manik, Debabandya Mohapatra
9 Protein: Composition, Extraction, Identification, and Commercial Uses
Luis Mateo Cordero-Clavijo, Marco A. Lazo-Vélez
10 Phenolic Compounds: Extraction, identification, and health aspects Part I
Premkumar Chelladurai, Akanksha Pandey, Chidanandamurthy Thippeswamy Swamy,
Kurra Sivadurga, Anbarasi K., M. Prathapa Reddy, Animesh Sen, Avneet Kaur,
Sukhvinder Singh Purewal, Sandeep Kumar Dash, Maninder Kaur
11 Phenolic compound extraction, identification and health aspects: Part II
Rosane Lopes Crizel, Tatiane Jéssica Siebeneichler, Giovana Paula Zandonį,
Jessica Fernanda Hoffmann, Cristiano Dietrich Ferreira
12 Biotechnological Tools to improve colored cereals: Part II
Akansha Pandey, Chidanandamurthy Thippeswamy Swamy, Premkumar Chelladurai,
Kurra Sivadurga, M. Prathapa Reddy, Rashi Srivastava, Avneet Kaur, Sukhvinder
Singh Purewal, Arashdeep Singh
13 Carotenoids/Xanthophylls: Extraction, Identification, and Quantification
Methods
Fauzia Anjum, Urvashi Bharadwaj, Ramandeep Kaur, Arashdeep Singh, Avneet
Kaur, Sukhvinder Singh Purewal
14 Health benefits of colored cereals
Rubai Ahmed, Swarnali Das, Sovan Samanta, Jhimli Banerjee, Kazi Monjur Ali,
Sandeep Kumar Dash, Avneet Kaur, Sukhvinder Singh Purewal
15 Incorporation of Natural Pigments from Plant Sources in Cereal-Based
Products
Victor Guilherme Sebastićo, Bruna dos Reis Gasparetto, Ana Lķdia Martins
Magalhćes, Ana Paula Rebellato, Caroline Joy Steel
16 Current Scenario and Future Prospects
Ayush Ashesh, Nisith Nishank Purohit, Rose Maria Paul, Simerjit Kaur,
Arashdeep Singh, Avneet Kaur, Sukhvinder Singh Purewal, R. Kohli
Sukhvinder Singh Purewal, PhD, is presently working as an assistant professor, University Centre for Research & Development (UCRD), Chandigarh University, Mohali, Punjab, India. In 2018, he was awarded a Major Research Project spanning from 2018 to2022 from the SEED Division, Department of Science and Technology (DST), New Delhi. His research interests encompass: solid-state fermentation, extraction of bioactive compounds from natural sources, antioxidants, and the processing of fruits. Having authored more than 45 research papers in internationally recognized journals, Dr. Sukhvinder Singh Purewal has been honored with the best poster awards at both national and international conferences. He is an active life member of the Association of Microbiologists of India (AMI), the Mycological Society of India (MSI), the Association of Food Scientists and Technologists (AFSTI) in Mysore, India, and the Indian Science Congress Association (ISCA). In 2023, Dr. Purewal was honored with the prestigious Young Scientist Award by the renowned AMI in recognition of his outstanding contributions to the field of food microbiology. Furthermore, Dr. Sukhvinder Singh Purewal has demonstrated his expertise by publishing an authored book, Millets: Properties, Processing, and Health Benefits, along with three edited books such as, Maize Nutritional Composition, Processing, and Industrial Uses, Chickpea and Cowpea: Nutritional Profile, Processing, Health Prospects, and Commercial Uses and Nanotechnology in the Food Industry: Applications, Recent Trends, and Future Perspectives with CRC Press, Taylor & Francis Group.
Prof. Ram Sarup Singh is actively working in the area of Industrial Biotechnology particularly industrial enzymes, biopolymers, glycoproteins, biofuels, etc. from fungal sources. To his credit, he has more than 300 publications, including 200 research papers, 05 books, 45 book chapters, 50 popular articles, etc. He has published series of research papers in very reputed journals having very high impact factor. He has also been granted 02 Indian patents. He has h-index 51, i10 index 165 and more than 10,000 citations. He has many national and international awards to his credit. Prof. Singh is Fellow of Biotech Research society of India, Association of Microbiologists of India and Mycological Society of India. He was guest editor of Biologia, Indian Journal of Experimental biology and Journal of Scientific and Industrial Research in 2012. He was visiting Professor, Swiss Federal Research Institute of Technology, Lausanne, Switzerland and University of Clermont, Clermont Ferrand, France. He is providing consultancy to various regional food/fermentation industries.
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