東華大學圖書館 |

語系: 繁體中文

說明(常見問題)

回圖書館首頁

手機版館藏查詢

登入

回首頁

切換: 標籤 | MARC模式 | ISBD

Anthocyanins = chemistry, processing...

Li, Bin.

FindBook

Google Book

Amazon

博客來

Anthocyanins = chemistry, processing & bioactivity /

紀錄類型:	書目-電子資源 : Monograph/item
正題名/作者:	Anthocyanins/ by Bin Li ... [et al.].
其他題名:	chemistry, processing & bioactivity /
其他作者:	Li, Bin.
出版者:	Singapore :Springer Singapore : : 2021.,
面頁冊數:	xviii, 443 p. :ill., digital ;24 cm.
內容註:	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 -- Chapter 6. Modification and Stabilization of Anthocyanins. Chapter 7. Impact of Food Processing on Anthocyanins. Chapter 8. High Pressure -- Chapter 9. Encapsulation -- Chapter 10. The impact of microwave on the storage, stability, and bioavailability of anthocyanins from different sources in food systems -- Chapter 11. Combined Application of Processing Techniques -- Chapter 12. Other Techniques -- Chapter 13. Biological Activity of Anthocyanins -- Chapter 14. Anthocyanins in Health Protection -- Chapter 15. Visual Protection Effect -- Chapter 16. Unveiling the metabolic modulatory effect of anthocyanin and gut microbiota involvement -- Chapter 17. Beneficial effects of anthocyanins on nervous system Introduction -- Chapter 18. Cardiovascular Protection Effect -- Chapter 19. Anti-cancer activity of anthocyanin -- Chapter 20. Immune system promotion and anti-bacterial, anti-virus effects of anthocyanins.
Contained By:	Springer Nature eBook
標題:	Anthocyanins. -
電子資源:	https://doi.org/10.1007/978-981-16-7055-8
ISBN:	9789811670558

Anthocyanins = chemistry, processing & bioactivity /
Anthocyaninschemistry, processing & bioactivity /[electronic resource] :by Bin Li ... [et al.]. - Singapore :Springer Singapore :2021. - xviii, 443 p. :ill., digital ;24 cm.

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 -- Chapter 6. Modification and Stabilization of Anthocyanins. Chapter 7. Impact of Food Processing on Anthocyanins. Chapter 8. High Pressure -- Chapter 9. Encapsulation -- Chapter 10. The impact of microwave on the storage, stability, and bioavailability of anthocyanins from different sources in food systems -- Chapter 11. Combined Application of Processing Techniques -- Chapter 12. Other Techniques -- Chapter 13. Biological Activity of Anthocyanins -- Chapter 14. Anthocyanins in Health Protection -- Chapter 15. Visual Protection Effect -- Chapter 16. Unveiling the metabolic modulatory effect of anthocyanin and gut microbiota involvement -- Chapter 17. Beneficial effects of anthocyanins on nervous system Introduction -- Chapter 18. Cardiovascular Protection Effect -- Chapter 19. Anti-cancer activity of anthocyanin -- Chapter 20. Immune system promotion and anti-bacterial, anti-virus effects of anthocyanins.

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.

ISBN: 9789811670558

Standard No.: 10.1007/978-981-16-7055-8doiSubjects--Topical Terms:

1002337
Anthocyanins.

LC Class. No.: QK898.A55

Dewey Class. No.: 572.2

Anthocyanins = chemistry, processing & bioactivity /
LDR:03510nmm a2200325 a 4500 001 2258638
003 DE-He213
005 20220103175350.0
006 m d
007 cr nn 008maaau
008 220422s2021 si s 0 eng d
020 $a 9789811670558 $q (electronic bk.)
020 $a 9789811670541 $q (paper)
024 7 $a 10.1007/978-981-16-7055-8 $2 doi
035 $a 978-981-16-7055-8
040 $a GP $c GP
041 0 $a eng
050 4 $a QK898.A55
072 7 $a PSB $2 bicssc
072 7 $a SCI007000 $2 bisacsh
072 7 $a PSB $2 thema
082 0 4 $a 572.2 $2 23
090 $a QK898.A55 $b A628 2021
245 0 0 $a Anthocyanins $h [electronic resource] : $b chemistry, processing & bioactivity / $c by Bin Li ... [et al.].
260 $a Singapore : $b Springer Singapore : $b Imprint: Springer, $c 2021.
300 $a xviii, 443 p. : $b ill., digital ; $c 24 cm.
505 0 $a 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 -- Chapter 6. Modification and Stabilization of Anthocyanins. Chapter 7. Impact of Food Processing on Anthocyanins. Chapter 8. High Pressure -- Chapter 9. Encapsulation -- Chapter 10. The impact of microwave on the storage, stability, and bioavailability of anthocyanins from different sources in food systems -- Chapter 11. Combined Application of Processing Techniques -- Chapter 12. Other Techniques -- Chapter 13. Biological Activity of Anthocyanins -- Chapter 14. Anthocyanins in Health Protection -- Chapter 15. Visual Protection Effect -- Chapter 16. Unveiling the metabolic modulatory effect of anthocyanin and gut microbiota involvement -- Chapter 17. Beneficial effects of anthocyanins on nervous system Introduction -- Chapter 18. Cardiovascular Protection Effect -- Chapter 19. Anti-cancer activity of anthocyanin -- Chapter 20. Immune system promotion and anti-bacterial, anti-virus effects of anthocyanins.
520 $a 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.
650 0 $a Anthocyanins. $3 1002337
650 1 4 $a Biochemistry, general. $3 890840
650 2 4 $a Food Science. $3 890841
650 2 4 $a Human Physiology. $3 894102
700 1 $a Li, Bin. $3 834070
710 2 $a SpringerLink (Online service) $3 836513
773 0 $t Springer Nature eBook
856 4 0 $u https://doi.org/10.1007/978-981-16-7055-8
950 $a Biomedical and Life Sciences (SpringerNature-11642)