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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.

This book highlights the critical role of green materials in sustainable, active food packaging. Beginning with an introductory chapter outlining the importance of green materials and sustainability in food packaging, the book progresses through various topics, including the properties and applications of biopolymers, the potential of biodegradable materials, and antimicrobial agents to enhance food safety. Innovations like edible packaging, polymer nanocomposites, and smart sensors for monitoring quality are thoroughly examined, showcasing their roles in improving food preservation and safety. Additionally, the book evaluates the environmental benefits of natural, bio-based materials and their effectiveness in active packaging applications. Each chapter critically discusses the challenges, advancements, and regulatory considerations in adopting these innovative solutions. By providing a detailed analysis of the potential and challenges associated with green materials, this volume is a comprehensive guide for researchers, practitioners, and policymakers alike. It encourages continued research and development in sustainable food packaging, fostering a deeper understanding of how these materials can enhance environmental and food safety outcomes. It is a crucial addition to the literature on sustainable practices in the food industry.

Microgreens are the name given to the small, soft, green parts of plants that develop from seedlings and do not bear any real leaves. These microgreens are known to have high nutritional content and are composed of phytoconstituents such as carotenes, phenolics and polysterols which allow for their usage in dietary programs. Legumes provide high nutritional value by enhancing dietary fibre, vitamins and minerals, and are one of the most important sources of plant protein in the human diet. Leguminous microgreens can play a significant role in fulfilling the nutritional requirement of world's population and will assist in completing the United Nations'global goal of'zero hunger'(Sustainable Development Goal 2). Recent Trends and Applications of Leguminous Microgreens as Functional Foods provides an in-depth look at the development of leguminous microgreens, such as chickpea, lentils, beans and peas. It covers potential germplasm containing high iron and zinc levels; biomass and nutritive traits that can be used to produce a bio-fortified functional food with appropriate proportions of nutritive components. The book also discusses the increasing interest in production and consumption of microgreens due to their nutritional content, yield rate, rapid production time frame and aroma qualities among other factors. The book also covers management methods for production of biofortified food through conventional, molecular and biotechnological approaches such as hydroponics and aquaponics systems. Additionally, it contains assessments on safety during storage as well information on how to develop value-added products that can supplement food needs/requirements. This book is a valuable tool for anyone looking to gain a comprehensive understanding of this growing sector within agriculture and will provide readers with all they need to know about developing leguminous microgreens for enriched functional foods.

This book is a compilation of 65 articles contributed by national and international experts having long experience in Horticulture. The papers concern important topics like Quality Planting Material, Crop Improvement, Biotechnological Interventions, Alternative Production Systems, Integrated Crop Protection Technologies, Hi-tech Horticulture, Post Harvest Management, Mechanization, Value Chain and International Trade. The chapters highlight the importance of horticulture for assuring nutritional and livelihood security, creating employment opportunities, providing raw material for processing sector and promotion of domestic & international trade. It emphasizes enhancement of production through resource efficient technologies resulting in improvement of income and livelihood of the farmers. The contents of the book are aimed at teachers, researchers, students, farmers and policy planners associated with Horticulture R&D.

This open access book is a compilation of advances in sweetpotato genomics, which have been used to improve our understanding of the evolution of sweetpotato, increase our knowledge of crop growth and development, and provided critical information required for genomic-assisted breeding in sweetpotato. Sweetpotato is a critical food staple for millions of people in the developing world that has long been considered an under-resourced, orphan crop. However, this perception is changing, and significantly, more resources have been devoted to the improvement of sweetpotato in both the private and public sectors around the world during the last decade. Its twelve chapters review the changing food security and commercial food product landscape of sweetpotato in the developed and developing world, global wild and cultivated genome sequencing efforts in sweetpotato, the evolution of molecular markers and the development of novel polyploid linkage mapping, quantitative trait loci and genomic selection strategies required for gene discovery in this complex crop, and the use of these new tool in sweetpotato crop improvement programs around the globe. This book is useful to students, teachers, and scientists in universities, research institutes, and private companies.