Share
Fr. 300.00
Sukhvinder (Chandigarh University) Singh Purewal, Ram Sarup Singh, Sukhvinder Singh Purewal, Singh Ram Sarup
Colored Cereals - Properties, Processing, Health Benefits, and Industrial Uses
English · Hardback
Shipping usually within 1 to 3 weeks (not available at short notice)
Description
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.
List of contents
1 Biotechnological tools for the improvement of colored cereals: Part I
Rodrigo Caroca-Cáceres, María A. Peña-González, 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 Zandoná, 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 Sebastião, Bruna dos Reis Gasparetto, Ana Lídia Martins Magalhães, 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
About the author
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.
Summary
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.
Product details
Authors | Sukhvinder (Chandigarh University) Singh Purewal |
Assisted by | Ram Sarup Singh (Editor), Sukhvinder Singh Purewal (Editor), Singh Ram Sarup (Editor) |
Publisher | Taylor & Francis Ltd. |
Languages | English |
Product format | Hardback |
Released | 19.03.2025 |
EAN | 9781032585789 |
ISBN | 978-1-0-3258578-9 |
No. of pages | 416 |
Subjects |
Guides
> Health
> Diet
Natural sciences, medicine, IT, technology > Biology Social sciences, law, business > Business > Individual industrial sectors, branches Dietetics & nutrition, Biology, life sciences, Dietetics and nutrition, Food & beverage technology, Manufacturing industries, Food and beverage technology, TECHNOLOGY & ENGINEERING / Food Science / General, Food Manufacturing & Related Industries |
Customer reviews
No reviews have been written for this item yet. Write the first review and be helpful to other users when they decide on a purchase.
Write a review
Thumbs up or thumbs down? Write your own review.