Functionality and Application of Colored Cereals, Chapter 4: Colored cereals: Food applications
Само за регистроване кориснике
2023
Аутори
Žilić, SlađanaSimić, Marijana
Nikolić, Valentina
Остала ауторства
Bangar, Sneh PuniaKumar, Manoj
Поглавље у монографији (Објављена верзија)
Метаподаци
Приказ свих података о документуАпстракт
In this chapter, an overview of the results related to the food applications of colored cereals such as black, blue, purple, pink and red maize, rice, wheat, barley, oat, sorghum, and millet is presented. Anthocyanins are the largest group of pigments in cereal synthesized in grain outer layers, i.e., pericarp and/or aleurone. Interest in anthocyanin-rich cereals has intensified because of their possible health benefits. Anthocyanins have demonstrated antioxidant potential in both in vitro and in vivo studies, and the consumption of foods high in anthocyanins has been linked to lower risks of chronic diseases such as diabetes, cancer, and cardiovascular disease. Rich in anthocyanin, colored cereals can be used as functional food ingredients, dietary supplements, and sources of natural food colorants in the food and beverage industry that will be discussed in this chapter.
Кључне речи:
Colored cereals / Anthocyanins / Functional food ingredients / Functional food / Functional beverage / Natural food colorants / Dietary supplements / Smart food packagingИзвор:
Functionality and Application of Colored Cereals, 2023, 73-109Издавач:
- Academic Press
Финансирање / пројекти:
- Министарство науке, технолошког развоја и иновација Републике Србије, институционално финансирање - 200040 (Институт за кукуруз 'Земун поље', Београд-Земун) (RS-MESTD-inst-2020-200040)
Институција/група
MRIZPTY - CHAP AU - Žilić, Slađana AU - Simić, Marijana AU - Nikolić, Valentina PY - 2023 UR - http://rik.mrizp.rs/handle/123456789/1336 AB - In this chapter, an overview of the results related to the food applications of colored cereals such as black, blue, purple, pink and red maize, rice, wheat, barley, oat, sorghum, and millet is presented. Anthocyanins are the largest group of pigments in cereal synthesized in grain outer layers, i.e., pericarp and/or aleurone. Interest in anthocyanin-rich cereals has intensified because of their possible health benefits. Anthocyanins have demonstrated antioxidant potential in both in vitro and in vivo studies, and the consumption of foods high in anthocyanins has been linked to lower risks of chronic diseases such as diabetes, cancer, and cardiovascular disease. Rich in anthocyanin, colored cereals can be used as functional food ingredients, dietary supplements, and sources of natural food colorants in the food and beverage industry that will be discussed in this chapter. PB - Academic Press T2 - Functionality and Application of Colored Cereals T1 - Functionality and Application of Colored Cereals, Chapter 4: Colored cereals: Food applications SP - 73 EP - 109 DO - 10.1016/B978-0-323-99733-1.09992-1 ER -
@inbook{ author = "Žilić, Slađana and Simić, Marijana and Nikolić, Valentina", year = "2023", abstract = "In this chapter, an overview of the results related to the food applications of colored cereals such as black, blue, purple, pink and red maize, rice, wheat, barley, oat, sorghum, and millet is presented. Anthocyanins are the largest group of pigments in cereal synthesized in grain outer layers, i.e., pericarp and/or aleurone. Interest in anthocyanin-rich cereals has intensified because of their possible health benefits. Anthocyanins have demonstrated antioxidant potential in both in vitro and in vivo studies, and the consumption of foods high in anthocyanins has been linked to lower risks of chronic diseases such as diabetes, cancer, and cardiovascular disease. Rich in anthocyanin, colored cereals can be used as functional food ingredients, dietary supplements, and sources of natural food colorants in the food and beverage industry that will be discussed in this chapter.", publisher = "Academic Press", journal = "Functionality and Application of Colored Cereals", booktitle = "Functionality and Application of Colored Cereals, Chapter 4: Colored cereals: Food applications", pages = "73-109", doi = "10.1016/B978-0-323-99733-1.09992-1" }
Žilić, S., Simić, M.,& Nikolić, V.. (2023). Functionality and Application of Colored Cereals, Chapter 4: Colored cereals: Food applications. in Functionality and Application of Colored Cereals Academic Press., 73-109. https://doi.org/10.1016/B978-0-323-99733-1.09992-1
Žilić S, Simić M, Nikolić V. Functionality and Application of Colored Cereals, Chapter 4: Colored cereals: Food applications. in Functionality and Application of Colored Cereals. 2023;:73-109. doi:10.1016/B978-0-323-99733-1.09992-1 .
Žilić, Slađana, Simić, Marijana, Nikolić, Valentina, "Functionality and Application of Colored Cereals, Chapter 4: Colored cereals: Food applications" in Functionality and Application of Colored Cereals (2023):73-109, https://doi.org/10.1016/B978-0-323-99733-1.09992-1 . .