Anthocyanins in Fruits, Vegetables, and Grains

Inbunden, Engelska, 2017

904 kr

Beställningsvara. Skickas inom 10-15 vardagar. Fri frakt över 249 kr.

Beskrivning

This text is a comprehensive reference covering the chemistry, physiology, chemotaxonomy, biotechnology and food technology aspects of the anthocyanins. Topics discussed include types of anthocyanins, structural transformations, colour stabilization and intensification factors, biosynthesis and intensification factors, biosynthesis, analysis and functions of anthocyanins. An in-depth review of the literature discussing anthocyanins of fruits, cereals, legumes, roots, tubers, bulbs, cole crops, oilseeds, herbs, spices, and minor crops is included as well

Produktinformation

Utgivningsdatum:2017-11-29
Mått:170 x 244 x undefined mm
Vikt:870 g
Format:Inbunden
Språk:Engelska
Antal sidor:384
Förlag:Taylor & Francis Ltd
ISBN:9781315890609

Utforska kategorier

Tillverkningsteknik inom Naturvetenskap och teknik

Mer om författaren

G. (Joe) Mazza, Ph.D., is Senior Research Scientist and Head of the Food and Horticultural Sciences Section, Agriculture Canada Research Station, Morden, MB, Canada. He is also Adjunct Professor of Food Chemistry in the Department of Food Science, University of Manitoba, Winnipeg, MB, Canada. Enrico Miniati is Technical Coordinator in the Department of Food Science and Technology and Nutrition, University of Perugia, Italy.

Innehållsförteckning

Chapter 1 INTRODUCTION Chapter 2 POME FRUITS Chapter 3 STONE FRUITS Chapter 4 SMALL FRUITS Chapter 5 TROPICAL FRUITS Chapter 6 GRAPES Chapter 7 OTHER FRUITS Chapter 8 CEREALS Chapter 9 LEGUMES Chapter 10 ROOTS. TUBERS. AND BULBS Chapter 11 COLE CROPS Chapter 12 OTHER CROPS