Anthocyanins in Fruits, Vegetables, and Grains

1. Auflage 2017
ISBN: 978-1-315-89060-9
Verlag: Taylor & Francis Ltd

Buch, Englisch, 384 Seiten, Format (B × H): 170 mm x 244 mm, Gewicht: 708 g

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

Autoren/Hrsg.

Mazza, Giuseppe

Miniati, E.

Fachgebiete

• Technische Wissenschaften Verfahrenstechnik | Chemieingenieurwesen | Biotechnologie Verfahrenstechnik, Chemieingenieurwesen

Inhaltsverzeichnis

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

Über Autor(innen)

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.