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Anthocyanins Chemistry Processing Bioactivity 1st Ed 2021 Bin Li

Name: Anthocyanins Chemistry Processing Bioactivity 1st Ed 2021 Bin Li
SKU: BELL-37624198
Price: 31.00 USD
Availability: InStock
Rating: 5 (110 reviews)

SKU: BELL-37624198

$ 31.00 ~~$ 45.00~~ (-31%)

5.0

110 reviews

Anthocyanins Chemistry Processing Bioactivity 1st Ed 2021 Bin Li instant download after payment.

Publisher: Springer

File Extension: PDF

File size: 9.28 MB

Pages: 461

Author: Bin Li, Li Wang, Weibin Bai, Wei Chen, Fang Chen, Chi Shu

ISBN: 9789811670541, 9811670544

Language: English

Year: 2022

Edition: 1st ed. 2021

Product desciption

Anthocyanins Chemistry Processing Bioactivity 1st Ed 2021 Bin Li by Bin Li, Li Wang, Weibin Bai, Wei Chen, Fang Chen, Chi Shu 9789811670541, 9811670544 instant download after payment.

This book summarizes the current knowledge of anthocyanins, provides systematic information for future exploration of anthocyanin applications. It focuses on several aspects regarding the studying progression in the field of anthocyanins. The first section of the book provides a brief introduction to the scope and progress on anthocyanins, which is followed by the second section that describes the natural sources, structure, extraction approaches, bioavailability, and current stabilizing approach of anthocyanins. Then in the third part, the book focuses on the industrial processing of anthocyanins in foods by discussing the impact of food processing on anthocyanin structure and composition as well as classical processing techniques on anthocyanin-containing foods, including high-pressure, encapsulation, microwave, and combined application of the above techniques. In the last section of the book, the authors explore the currently most popular application of anthocyanins in improving human health, such as the effect of anthocyanin on vision, metabolism, neural system, cardiovascular system, and cancers. The book will facilitate readers’ understanding of the progress of anthocyanin studies. And it will benefit researchers and graduate students in the fields of natural products, functional food, and nutrition, etc.