Anthocyanins : chemistry, processing & bioactivity / Bin Li, Li Wang, Weibin Bai, Wei Chen, Fang Chen, Chi Shu.
Li, Bin, author.; Wang, Li, author.; Bai, Weibin, author.; Chen, Wei, author.; Chen, Fang, author.; Shu, Chi, author.
2021
QK898.A55 L5 2021
Available Online

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Title Anthocyanins : chemistry, processing & bioactivity / Bin Li, Li Wang, Weibin Bai, Wei Chen, Fang Chen, Chi Shu.
Author Li, Bin, author.
ISBN 9789811670558 (electronic bk.)
9811670552 (electronic bk.)
9789811670541
9811670544
DOI https://doi.org/10.1007/978-981-16-7055-8
Published Singapore : Springer, [2021]
Copyright ©2021
Language English
Description 1 online resource
Other Standard Identifiers 10.1007/978-981-16-7055-8 doi
Call Number QK898.A55 L5 2021
Dewey Decimal Classification 572/.2
Summary 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. .
Bibliography, etc. Note Includes bibliographical references.
Access Note Access limited to authorized users.
Digital File Characteristics text file PDF
Source of Description Online resource; title from PDF title page (SpringerLink, viewed January 27, 2022).
Added Author Wang, Li, author.
Bai, Weibin, author.
Chen, Wei, author.
Chen, Fang, author.
Shu, Chi, author.
Available in Other Form Print version: 9789811670541
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Chapter 1. Scope and Progress on Anthocyanins
Chapter 2. Dietary Sources of Anthocyanins
Chapter 3. Extraction and Identification of Anthocyanins
Chapter 4. Biosynthesis and Chemistry of Anthocyanins
Chapter 5. Bioavailability and Bioabsorption of Anthocyanins
Chapter 6. Modification and Stabilization of Anthocyanins. Chapter 7. Impact of Food Processing on Anthocyanins. Chapter 8. High Pressure
Chapter 9. Encapsulation
Chapter 10. The impact of microwave on the storage, stability, and bioavailability of anthocyanins from different sources in food systems
Chapter 11. Combined Application of Processing Techniques
Chapter 12. Other Techniques
Chapter 13. Biological Activity of Anthocyanins
Chapter 14. Anthocyanins in Health Protection
Chapter 15. Visual Protection Effect
Chapter 16. Unveiling the metabolic modulatory effect of anthocyanin and gut microbiota involvement
Chapter 17. Beneficial effects of anthocyanins on nervous system Introduction
Chapter 18. Cardiovascular Protection Effect
Chapter 19. Anti-cancer activity of anthocyanin
Chapter 20. Immune system promotion and anti-bacterial, anti-virus effects of anthocyanins.

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