| 期刊全称 | Anthocyanins | | 期刊简称 | Chemistry, Processin | | 影响因子2023 | Bin Li,Li Wang,Chi Shu | | 视频video | | | 发行地址 | Presents a systematic and detailed introduction for the future exploration of anthocyanin applications.Focuses on structure stability, extraction and processing, as well as biological functions of ant | | 图书封面 |  | | 影响因子 | 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 st | | Pindex | Book 2021 |
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发表于 2025-3-21 16:59:37
