Book ; Online ; E-Book: Functionality and application of colored cereals
nutritional, bioactive, and health aspects
2023
Abstract: Intro -- Functionality and Application of Colored Cereals: Nutritional, Bioactive and Health Aspects -- Copyright -- Contents -- Contributors -- Preface -- Chapter 1 Colored cereals: Botanical aspects -- 1.1 Introduction -- 1.2 History and cultivation of ...
| Author's details | edited by Sneh Punia Bangar, Manoj Kumar |
|---|---|
| Abstract | Intro -- Functionality and Application of Colored Cereals: Nutritional, Bioactive and Health Aspects -- Copyright -- Contents -- Contributors -- Preface -- Chapter 1 Colored cereals: Botanical aspects -- 1.1 Introduction -- 1.2 History and cultivation of colored cereals -- 1.2.1 Colored wheat -- 1.2.2 Colored rice -- 1.2.3 Colored maize -- 1.2.4 Colored barley -- 1.3 Botanical characteristics -- 1.3.1 Wheat ( Triticum) -- 1.3.2 Maize ( Zea mays) -- 1.3.3 Rice ( O. sativa) -- 1.3.4 Barley ( H. vulgare) -- 1.4 Taxonomy -- 1.5 Conclusion -- References -- Chapter 2 Nutritional quality of color cereals and effects of processing on its functional properties -- 2.1 Introduction -- 2.2 The nutritional profile of color cereals -- 2.2.1 Maize -- 2.2.2 Sorghum -- 2.2.3 Wheat -- 2.2.4 Millet -- 2.2.5 Rice -- 2.2.6 Barley -- 2.3 Effects of processing on the nutritional quality of colored grain cereals -- 2.3.1 Effects of primary processing -- 2.3.2 Effect of secondary processing -- 2.4 Conclusion -- References -- Chapter 3 Colored cereals: Beyond nutritional values -- 3.1 Introduction -- 3.2 Colored varieties of cereals: Taxonomy -- 3.3 Structural aspect of colored cereals -- 3.4 Phytochemicals found in colored grains -- 3.5 Physical characteristics of colored grains -- 3.5.1 Thousand kernel weight (TKW), grain kernel size-Length/width and volume -- 3.5.2 Kernel hardness -- 3.5.3 Color parameters -- 3.5.4 Porosity -- 3.5.5 Bulk density -- 3.5.6 Angle of repose -- 3.5.7 Swelling capacity -- 3.5.8 Water absorption capacity/hydration capacity -- 3.6 Textural properties -- 3.7 Conclusion -- References -- Chapter 4 Colored cereals: Food applications -- 4.1 Introduction -- 4.2 Food applications -- 4.2.1 Natural food colorants and their application in functional food products -- 4.2.2 Ingredients of functional food products -- Whole-grain cereal flour. |
| Keywords | Electronic books |
| Language | English |
| Size | 1 Online-Ressource (334 Seiten) |
| Publisher | Elsevier |
| Publishing place | London ; San Diego, CA ; Cambridge, MA ; Kidlington |
| Publishing country | Great Britain |
| Document type | Book ; Online ; E-Book |
| Note | Description based on publisher supplied metadata and other sources |
| Remark | Zugriff für angemeldete ZB MED-Nutzerinnen und -Nutzer |
| HBZ-ID | HT021629226 |
| ISBN | 978-0-323-99734-8 ; 9780323997331 ; 0-323-99734-1 ; 0323997333 |
| Database | ZB MED Catalogue: Medicine, Health, Nutrition, Environment, Agriculture |
Full text online
Kategorien
Order via subito
This service is chargeable due to the Delivery terms set by subito. Orders including an article and supplementary material will be classified as separate orders. In these cases, fees will be demanded for each order.
Inter-library loan at ZB MED
Your chosen title can be delivered directly to ZB MED Cologne location if you are registered as a user at ZB MED Cologne.