Read Books Online and Download eBooks, EPub, PDF, Mobi, Kindle, Text Full Free.
Download Acylated Anthocyanins In Red Onions full books in PDF, epub, and Kindle. Read online Acylated Anthocyanins In Red Onions ebook anywhere anytime directly on your device. Fast Download speed and no annoying ads. We cannot guarantee that every ebooks is available!
Author : Andrew Brooks Moore
Publisher :
ISBN 13 :
Total Pages : 204 pages
Book Rating : 4.E/5 ( download)
Download or read book Acylated Anthocyanins in Red Onions written by Andrew Brooks Moore and published by . This book was released on 1981 with total page 204 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Giuseppe Mazza
Publisher : CRC Press
ISBN 13 : 1351078151
Total Pages : 384 pages
Book Rating : 4.3/5 (51 download)
Download or read book Anthocyanins in Fruits, Vegetables, and Grains written by Giuseppe Mazza and published by CRC Press. This book was released on 2018-01-10 with total page 384 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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
Author : Omar Hag El-Khidir
Publisher :
ISBN 13 :
Total Pages : 118 pages
Book Rating : 4.:/5 (3 download)
Download or read book Anthocyanins in Red Onions written by Omar Hag El-Khidir and published by . This book was released on 1969 with total page 118 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Bin Li
Publisher : Springer Nature
ISBN 13 : 9811670552
Total Pages : 443 pages
Book Rating : 4.8/5 (116 download)
Download or read book Anthocyanins written by Bin Li and published by Springer Nature. This book was released on 2022-01-03 with total page 443 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.
Author : Marianne Su-Ling Brooks
Publisher : Royal Society of Chemistry
ISBN 13 : 1788012151
Total Pages : 332 pages
Book Rating : 4.7/5 (88 download)
Download or read book Anthocyanins from Natural Sources written by Marianne Su-Ling Brooks and published by Royal Society of Chemistry. This book was released on 2019-02-11 with total page 332 pages. Available in PDF, EPUB and Kindle. Book excerpt: Anthocyanins are interesting due to their potential health-promoting properties as dietary antioxidants. This book discusses ways of targeting the delivery of these compounds in the body through controlled release.
Author : Carmen Socaciu
Publisher : CRC Press
ISBN 13 : 1420009281
Total Pages : 652 pages
Book Rating : 4.4/5 (2 download)
Download or read book Food Colorants written by Carmen Socaciu and published by CRC Press. This book was released on 2007-10-24 with total page 652 pages. Available in PDF, EPUB and Kindle. Book excerpt: Drawing on the expertise of internationally known, interdisciplinary scientists and researchers, Food Colorants: Chemical and Functional Properties provides an integrative image of the scientific characteristics, functionality, and applications of color molecules as pigments in food science and technology, as well as their impact on health. The boo
Author : Pericles Markakis
Publisher : Elsevier
ISBN 13 : 0323157904
Total Pages : 280 pages
Book Rating : 4.3/5 (231 download)
Download or read book Anthocyanins as Food Colors written by Pericles Markakis and published by Elsevier. This book was released on 2012-12-02 with total page 280 pages. Available in PDF, EPUB and Kindle. Book excerpt: Anthocyanins as Food Colors aims to assemble scattered information on anthocyanins pertinent to food coloration. Both basic and applied aspects of these pigments are discussed. Organized into nine chapters, this book begins with a discussion of the chemical structure of anthocyanins, followed by its copigmentation and biosynthesis. It then discusses the distribution of anthocyanin in food plants, as well as the compounds' stability in food. This work also looks into the analysis of anthocyanins and their presence in grapes and wine. Utilization of anthocyanins as food additives is addressed in the last chapter. This book will provide additional information in order to maximize the visual appeal of these pigments both in products in which they are naturally present and in products to which they may be added as colorants.
Author : Marianne Su-Ling Brooks
Publisher : Royal Society of Chemistry
ISBN 13 : 1788017366
Total Pages : 332 pages
Book Rating : 4.7/5 (88 download)
Download or read book Anthocyanins from Natural Sources written by Marianne Su-Ling Brooks and published by Royal Society of Chemistry. This book was released on 2019-02-11 with total page 332 pages. Available in PDF, EPUB and Kindle. Book excerpt: Interest in anthocyanins has increased in the past few years, due to their potential health-promoting properties as dietary antioxidants. Previously they were known as an important class of natural colorant, orange-red to blue-violet, found in fruits such as berries and in vegetables. This book discusses ways of targeting the delivery of these compounds, through manipulation of exploitation mechanisms. It addresses all aspects from extraction of anthocyanins from natural sources, their health benefits and metabolism to specialized controlled release applications. It will serve as a unique reference for those specializing in the fate of anthocyanins in the body (pharmacokinetics) and the research related to controlled release systems. It will provide an insight for pharmaceutical scientists, food engineers, food scientists and those interested in human health and nutrition.
Author : Semih Otles
Publisher : CRC Press
ISBN 13 : 0203503759
Total Pages : 451 pages
Book Rating : 4.2/5 (35 download)
Download or read book Methods of Analysis of Food Components and Additives written by Semih Otles and published by CRC Press. This book was released on 2005-04-26 with total page 451 pages. Available in PDF, EPUB and Kindle. Book excerpt: With diet and health news making headlines on a regular basis, the ability to separate, identify, and analyze the nutrients, additives, and toxicological compounds found in food and food compounds is more important than ever. This requires proper training in the application of the best methods, as well as knowledgeable efforts to improve existing methods to meet certain analytical needs. Methods of Analysis for Food Components and Additives is a concise guide to both new and established methods for the analysis of food components and additives. The book presents detailed explanations of modern methods of analysis by 32 leading scientists, many of whom personally developed or refined the techniques. They summarize key findings on novel methods of analysis of food components, additives, and contaminants, including the identification, speciation, and determination of components in raw materials and food products. Each chapter is structured to provide a description of the component or additive that can be analyzed, a simple method explanation of how it works, examples of applications, and references for more specific information. This comprehensive volume features all major classes of food components and contaminants, along with components of current interest to the nutraceutical and functional foods industries. It is an essential reference for food scientists and chemists, as well as food manufacturers and researchers interested in the many methods of food analysis.
Author : K. R. Markham
Publisher :
ISBN 13 :
Total Pages : 136 pages
Book Rating : 4.3/5 (91 download)
Download or read book Techniques of Flavonoid Identification written by K. R. Markham and published by . This book was released on 1982 with total page 136 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Taylor C. Wallace
Publisher : CRC Press
ISBN 13 : 1439894760
Total Pages : 362 pages
Book Rating : 4.4/5 (398 download)
Download or read book Anthocyanins in Health and Disease written by Taylor C. Wallace and published by CRC Press. This book was released on 2013-09-04 with total page 362 pages. Available in PDF, EPUB and Kindle. Book excerpt: Anthocyanins, polyphenolic compounds abundant in certain foods, are responsible for the orange-red to blue-violet hues evident in many fruits, vegetables, cereal grains, and flowers. Interest in these pigments has intensified due to their potential health-promoting properties as dietary antioxidants, as well as their use as natural dyes in a variet
Author :
Publisher :
ISBN 13 :
Total Pages : 602 pages
Book Rating : 4.2/5 (95 download)
Download or read book Journal of Food Protection written by and published by . This book was released on 1983 with total page 602 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Oyvind M. Andersen
Publisher : CRC Press
ISBN 13 : 142003944X
Total Pages : 1254 pages
Book Rating : 4.4/5 (2 download)
Download or read book Flavonoids written by Oyvind M. Andersen and published by CRC Press. This book was released on 2005-12-09 with total page 1254 pages. Available in PDF, EPUB and Kindle. Book excerpt: Advances in the flavonoid field have been nothing short of spectacular over the last 20 years. While the medical field has noticed flavonoids for their potential antioxidant, anticancer and cardioprotectant characteristics, growers and processors in plant sciences have utilized flavonoid biosynthesis and the genetic manipulation of the flavonoid pa
Author : Alam Zeb
Publisher : Springer Nature
ISBN 13 : 3030747689
Total Pages : 561 pages
Book Rating : 4.0/5 (37 download)
Download or read book Phenolic Antioxidants in Foods: Chemistry, Biochemistry and Analysis written by Alam Zeb and published by Springer Nature. This book was released on 2021-09-27 with total page 561 pages. Available in PDF, EPUB and Kindle. Book excerpt: Plant foods are an essential part of our daily diet and constitute one of the highest contributors to the world economy. These foods are rich in phenolic compounds, which play a significant role in maintaining our health. This textbook presents a comprehensive overview of the chemistry, biochemistry and analysis of phenolic compounds present in a variety of foods. The text can be used as a singular source of knowledge for plant food science and technology, covering all of the important chemical, biochemical and analytical aspects needed for a thorough understanding of phenolic antioxidants in foods. Phenolic Antioxidants In Foods: Chemistry, Biochemistry, and Analysis is comprised of three sections. The first section covers the basic concepts of antioxidants, their chemistry and their chemical composition in foods, providing a detailed introduction to the concept. The second section covers the biochemical aspects of phenolic antioxidants, including their biosynthetic pathways, biological effects and the molecular mechanism of antioxidant effects in the biological system. This section promotes an understanding of the fundamental biochemical reactions that take place in foods and after digestion and absorption. The third section covers the analytical chemistry used in the analysis of phenolic antioxidants in foods, including the basic analytical procedures, methods for analysis and chromatographic and spectroscopic analyses. This section is significant for aspiring food chemists and manufacturers to evaluate the nature and chemistry of phenolic antioxidants in foods. Featuring helpful quizzes, section summaries, and key chapter points, this textbook is the perfect learning tool for advanced chemistry undergraduates and post-graduates looking to gain a fundamental understanding of phenolic antioxidants in food products.
Author :
Publisher :
ISBN 13 :
Total Pages : 764 pages
Book Rating : 4.3/5 (91 download)
Download or read book Food Science and Technology Abstracts written by and published by . This book was released on 1982 with total page 764 pages. Available in PDF, EPUB and Kindle. Book excerpt: Monthly. References from world literature of books, about 1000 journals, and patents from 18 selected countries. Classified arrangement according to 18 sections such as milk and dairy products, eggs and egg products, and food microbiology. Author, subject indexes.
Author : Maria R. Kosseva
Publisher : Elsevier Inc. Chapters
ISBN 13 : 0128058862
Total Pages : 49 pages
Book Rating : 4.1/5 (28 download)
Download or read book Food Industry Wastes written by Maria R. Kosseva and published by Elsevier Inc. Chapters. This book was released on 2013-01-31 with total page 49 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : F A Tomás-Barberán
Publisher : Elsevier
ISBN 13 : 1845694287
Total Pages : 585 pages
Book Rating : 4.8/5 (456 download)
Download or read book Improving the Health-Promoting Properties of Fruit and Vegetable Products written by F A Tomás-Barberán and published by Elsevier. This book was released on 2008-04-23 with total page 585 pages. Available in PDF, EPUB and Kindle. Book excerpt: Consumers are advised to increase fruit and vegetable consumption, but the health effects of increased intake are not fully understood. This important collection brings together information on the health-promoting properties of fruit and vegetables.Introductory chapters provide an overview of fruit and vegetable bioactives and consumer attitudes towards fruit and vegetables. Part two discusses the health effects of fruit and vegetables in relation to specific diseases, including cancer, cardiovascular disease, diabetes, obesity and neurodegenerative diseases. The focus in Part three is on understanding fruit and vegetable phytochemicals. Chapters cover physiological and ecological functions and biosynthesis of health-promoting compounds in fruit and vegetables, rapid analysis of phytochemicals in fruit and vegetables and clinical evidence for biological activity of fruit and vegetable phytochemicals.Part four chapters review the effect of pre- and post-harvest technologies on the health-promoting properties of fruit and vegetables. Topics covered include traditional breeding and modern processing techniques and their effect on fruit and vegetable phytochemicals; genetic manipulation of vegetable crops to alleviate diet-related diseases; agronomy and the nutritional quality of fruit; storage and handling of fruit and vegetables for optimal health-related quality and postharvest enhancement of bioactive compounds in fresh produce using abiotic stresses. The final chapters in Part five look at the nutritional quality of particular fruit and vegetable products, such as fresh-cut fruit and vegetables and organic fruit and vegetables.Improving the health-promoting properties of fruit and vegetable products is a valuable reference for those working in the fresh and processed fruit and vegetable sector of the food industry. - Provides an overview of fruit and vegetable bioactives - Discusses the health effects of fruit and vegetables in relation to specific diseases - Reviews the impact of agronomy, post-harvest treatments and processing on the nutritional quality of fresh fruit and vegetables
