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Books > Business & Economics > Industry & industrial studies > Manufacturing industries > Food manufacturing & related industries
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Anthocyanins in Subtropical Fruits - Chemical Properties, Processing, and Health Benefits (Hardcover)
Loot Price: R5,066
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Anthocyanins in Subtropical Fruits - Chemical Properties, Processing, and Health Benefits (Hardcover)
Series: Functional Foods and Nutraceuticals
Expected to ship within 12 - 19 working days
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Anthocyanins are one of the powerful antioxidants that can
alleviate several lifestyle diseases such as heart diseases and
hypertension. They can reduce cancer by protecting cells against
damage. Several subtropical fruits, including berries, plums, black
grapes, apricots, peaches, among others, are a rich source of
anthocyanin. Consumption of these fruits will prolong the longevity
of consumers; this is ascribed to the curative effects of
anthocyanins present in those fruits. Anthocyanins in Subtropical
Fruits: Chemical Properties, Processing, and Health Benefits
discusses novel techniques adopted for the extraction of
anthocyanins from various subtropical fruits. In this book, experts
in the field examine solutions for efficiently extracting
anthocyanins from subtropical fruits with higher yield. Protocols
for the commercial production of anthocyanins from various
subtropical fruits with their applications are also discussed in
detail. Additional features: * Addresses chemical properties,
classification, and stability of anthocyanins during processing and
storage * Discusses the benefits of using both thermal and
non-thermal processing methods for extraction of anthocyanins from
various subtropical fruits * Explains the applications of synthetic
and natural anthocyanins in foods and their regulatory aspects
Providing comprehensive information on extraction techniques as
well as the chemical and health properties of anthocyanins from
various subtropical fruits, this book is a valuable resource for
academic students, research scholars, and food scientists.
9781032127958_
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