Li Anthocyanins 9789811670572

Варианты приобретения

Цена: 158380.00T
Кол-во:
Наличие: Поставка под заказ. Есть в наличии на складе поставщика.
Склад Америка: 135 шт.
При оформлении заказа до: 2025-08-18
Ориентировочная дата поставки: конец Сентября - начало Октября
При условии наличия книги у поставщика.

Добавить в корзину

в Мои желания

Автор: Li
Название: Anthocyanins
ISBN: 9789811670572
Издательство: Springer
Классификация:

Физиология

Науки о жизни (медико-биологические): общие вопросы

Производство продуктов питания и напитков

ISBN-10: 9811670579
Обложка/Формат: Soft cover
Страницы: 443
Вес: 0.71 кг.
Дата издания: 19.01.2023
Язык: English
Издание: 1st ed. 2021
Иллюстрации: 100 tables, color; 1 illustrations, black and white; xviii, 443 p. 1 illus.
Размер: 235 x 155
Основная тема: Life Sciences
Подзаголовок: Chemistry, processing & bioactivity
Ссылка на Издательство: Link
Рейтинг:
Поставляется из: Германии
Описание: 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.
Дополнительное описание: 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, Li