Anthocyanins Postharvest Processing, Functionality and Industrial Applications

Herausgeber: Belwal, Tarun

• Broschiertes Buch

Produktbeschreibung

Anthocyanins Postharvest Processing, Functionality and Industrial Applications covers the postharvest processing methods of food samples for getting anthocyanins and further explores their functionality. The complexity of different postharvest techniques (drying, extraction, storage, formulations), their effect over anthocyanins stability, current challenges and recent advances are covered. Sections provide a general overview on various natural sources for obtaining anthocyanins, their chemistry and classification, biosynthesis and regulation, functionality and various post-harvest food processing techniques and stability issues of anthocyanins. This is a great resource for researchers working in food science, food bioprocessing, natural product activity and allied fields. Other sections present the complexity of post-harvested techniques for obtaining anthocyanins from food samples and the functionality of anthocyanins related to biological activities and recent advances in mitigating stability issues. Finally, the industrial applications of anthocyanins in nutraceutical, pharmaceutical and cosmeceutical and in animal feed industry are presented.

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Produktdetails

• Verlag: Elsevier Science
• Seitenzahl: 528
• Erscheinungstermin: 1. Mai 2023
• Englisch
• ISBN-13: 9780323898607
• ISBN-10: 0323898602
• Artikelnr.: 62757994

Inhaltsangabe

Part A: General Consideration
1. Occurrence and chemistry of Anthocyanins
2. Biosynthesis pathways and its regulation
3. Pre and post-harvest treatments for increasing anthocyanin biosynthesis
in fruits and vegetables
4. Functionality of Anthocyanins
5. Anthocyanin stability issues and Postharvest food processing techniques
Part B: Postharvest Processing and Analysis
6. Drying of food and food products containing anthocyanin
7. Storage of food and food products containing anthocyanin
8. Extraction of anthocyanins
9. Anthocyanin analysis and identification
10. Packaging of food and food products containing anthocyanin
11. Postharvest strategies influencing anthocyanin accumulation
Part C: Functionality of anthocyanins
12. Absorption and Metabolism of anthocyanins
13. Biological functions
14. Advances in anthocyanin functionality
Part D: Formulation of anthocyanin products for industrial applications
15. Nutraceutical industry
16. Food and beverage industry
17. Pharmaceutical Industry
18. Cosmetics and personal care
19. Animal feed