Anthocyanins in Fruits, Vegetables, and Grains
Jan 2018 · CRC Press
Ebook
384
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About this ebook
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
About the author
G. (Joe) Mazza, Ph.D., is Senior Research Scientist and Head of the Food and Horticultural Sciences Section, Agriculture Canada Research Station, Morden, MB, Canada. He is also Adjunct Professor of Food Chemistry in the Department of Food Science, University of Manitoba, Winnipeg, MB, Canada.
Enrico Miniati is Technical Coordinator in the Department of Food Science and Technology and Nutrition, University of Perugia, Italy.
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