Colored Cereals Properties, Processing, Health Benefits, and Industrial Uses

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

Biography

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.