Biofortification is an upcoming, promising, cost-effective and sustainable technique of
delivering micronutrients to a population that has limited access to diverse diets and other …

The consumers' demands have changed from energy providing diet to a diet with a
balanced nutrient profile along with metabolic, physiological and functional health benefits …

Coloured (black, purple, blue, red, etc.) cereal grains, rich in anthocyanins, have recently
gained a lot of attention in the food industry. Anthocyanins are water-soluble flavonoids, and …

Anthocyanins are extracted using organic solvents for their chemical or biological
applications. Recently, alternative solvents namely, ionic liquids (IL), deep eutectic solvents …

Wheat cultivars grown at three different locations in North India were assessed for their
variability in kernel and flour characteristics. Protein and the wet and dry gluten contents of …

Background Wheat is the most vital staple food; as far as worldwide production and
utilization are concern, it gives roughly 55% of the starches and over 20% of the food …

Total phenolics, flavonoids, anthocyanins, CIELAB color, tocols and carotenoids were
determined in whole kernels of four different pigmented (yellow, red, blue and purple) maize …

Background Black wheat is a variety of pigmented wheat developed by crossing purple and
blue wheat. The anthocyanin present in the outer layer is responsible for the black color of …

Cereal grains contain many phytochemicals, some of which significantly influence the grain
colour. Anthocyanins are accumulated in the aleurone or pericarp layer and give blue …

Colored wheat, rich in anthocyanins, has created interest among the breeders and baking
industry. This study was aimed at understanding the nutritional and product making potential …