Anthocyanins in Food
Chemistry, Health Benefits and Food Applications
- 1 Edición - 1 de enero de 2027
- Última edición
- Editor: Bai Weibin
- Idioma: Inglés
Anthocyanins in Food: Chemistry, Health Benefits and Food Applications provides a detailed exploration of anthocyanins - a class of natural pigments with significant health benefi… Leer más
Descripción
Descripción
Anthocyanins in Food: Chemistry, Health Benefits and Food Applications provides a detailed exploration of anthocyanins - a class of natural pigments with significant health benefits and wide-ranging applications in the food industry. It offers a comprehensive overview of anthocyanins: from their chemical structure and biosynthetic pathways to their role in promoting health and their use as natural food colorants. It covers the latest research findings, practical applications, and innovative technologies related to anthocyanins, making it an essential resource for researchers, industry professionals, and students in food science and nutrition.
Puntos claves
Puntos claves
- Provides an up-to-date overview of research on anthocyanin chemistry, biosynthesis and health benefits
- For industry professionals the book offers detailed information on extraction, purification, and application techniques
- Includes scientific evidence on the therapeutic properties of anthocyanins
De interès para
De interès para
Academic Researchers: scholars and scientists engaged in food science, nutrition, and biochemistry, particularly those focusing on natural products, antioxidants, and functional foods
Índice
Índice
1. Introduction to Anthocyanins in Plants
2. Basic Properties of Anthocyanins
3. Processing Characteristics of Anthocyanins
4. In Vivo Utilization of Anthocyanins
5. Value of Anthocyanins as Food Colorants
6. Biological Activity and Health-Promoting Effects of Anthocyanins
7. Extraction, Detection, and Identification of Anthocyanins
8. Stabilization Techniques and Delivery Systems for Anthocyanins
2. Basic Properties of Anthocyanins
3. Processing Characteristics of Anthocyanins
4. In Vivo Utilization of Anthocyanins
5. Value of Anthocyanins as Food Colorants
6. Biological Activity and Health-Promoting Effects of Anthocyanins
7. Extraction, Detection, and Identification of Anthocyanins
8. Stabilization Techniques and Delivery Systems for Anthocyanins
Detalles del producto
Detalles del producto
- Edición: 1
- Última edición
- Publicado: 1 de enero de 2027
- Idioma: Inglés
Sobre el editor
Sobre el editor
BW
Bai Weibin
Professor Bai Weibin is Vice Dean of the College of Life Science and Technology at Jinan University and Executive Vice Dean of the Institute of Food Safety and Nutrition. He has been selected for the New Century Excellent Talents Program of the Ministry of Education and the Guangdong Special Support Program for Young Top Talents. He co-founded the eFood and Food Frontiers journals, serving as Editor-in-Chief and Associate Editor respectively. His long-term research focuses on exploring biological activities of anthocyanins, food ingredient preparation, and nutritional intervention research
Afiliaciones y experiencia
Jinan University, Beijing, China