Name: Pigmented Cereals and Millets: Bioactive Profile and Food Applications (en Inglés)
Price: 889526.00 COP
Availability: InStock
Author: Bangar, Sneh Punia ; Maqsood, Sajid ; Siroha, Anil Kumar
ISBN: 9781839167096

Formato

Libro Físico

Editorial

Royal Society of Chemistry

Autor

Bangar, Sneh Punia ; Maqsood, Sajid ; Siroha, Anil Kumar

Idioma

Inglés

N° páginas

406

Encuadernación

Tapa Dura

Dimensiones

16.0 x 23.9 x 3.0 cm

Peso

0.82 kg.

ISBN13

9781839167096

N° edición

Categorías

Química alimentaria
Química analítica
Bioquímica

Pigmented Cereals and Millets: Bioactive Profile and Food Applications (en Inglés)

Bangar, Sneh Punia ; Maqsood, Sajid ; Siroha, Anil Kumar (Autor) · Royal Society of Chemistry · Tapa Dura

Libro Nuevo Importado

Envío: 18 a 23 días háb.

$ 1.482.544$ 889.526

-40%

Costos de importación incluídos en el precio ✅

Libro Nuevo

Quedan 10 unidades

$ 889.526

¡Envío Gratis! Llega entre el 24 Jul y el 03 Ago a Bogota, Cundinamarca. Seleccionar ubicación

Agregar a lista de deseos

Reseña del libro "Pigmented Cereals and Millets: Bioactive Profile and Food Applications (en Inglés)"

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.