Anthocyanins in Subtropical Fruits: Chemical Properties, Processing, and Health Benefits

£64.95

Available for Pre-order. Due November 2024.

We ship worldwide - see checkout for options

Exceptional customer service trusted by 100's

    Anthocyanins in Subtropical Fruits: Chemical Properties, Processing, and Health Benefits Editor: M. Selvamuthukumaran Format: Paperback / softback First Published: Published By: Taylor & Francis Ltd
    string(3) "180"
    Pages: 180 Illustrations and other contents: 22 Tables, black and white; 13 Line drawings, color; 15 Line drawings, black and white; 14 Halftones, color; 27 Illustrations, color; 15 Illustrations, black and white Language: English ISBN: 9781032151175 Categories: , , , , , ,

    Anthocyanins are one of the powerful antioxidants that can alleviate several lifestyle diseases such as heart diseases and hypertension. They can reduce cancer by protecting cells against damage. Several subtropical fruits, including berries, plums, black grapes, apricots, and peaches, among others, are a rich source of anthocyanin. Consumption of these fruits will prolong the longevity of consumers; this is ascribed to the curative effects of anthocyanins present in those fruits. Anthocyanins in Subtropical Fruits: Chemical Properties, Processing, and Health Benefits discusses novel techniques adopted for the extraction of anthocyanins from various subtropical fruits. In this book, experts in the field examine solutions for efficiently extracting anthocyanins from subtropical fruits with higher yield. Protocols for the commercial production of anthocyanins from various subtropical fruits with their applications are also discussed in detail. Additional features: • Addresses chemical properties, classification, and stability of anthocyanins during processing and storage • Discusses the benefits of using both thermal and non-thermal processing methods for extraction of anthocyanins from various subtropical fruits • Explains the applications of synthetic and natural anthocyanins in foods and their regulatory aspects Providing comprehensive information on extraction techniques as well as the chemical and health properties of anthocyanins from various subtropical fruits, this book is a valuable resource for academic students, research scholars, and food scientists. 9781032127958_

    Weight0.4340352 kg
    Author
    Editor
    Photographer
    Format

    Illustrators
    Publisher

    Reviews

    There are no reviews yet.

    Only logged in customers who have purchased this product may leave a review.

    Author Biography

    Dr. M. Selvamuthukumaran is presently Professor, Department of Food Science & Technology, Hamelmalo Agricultural College, Eritrea. He was a visiting Professor at Haramaya University, School of Food Science & Postharvest Technology, Institute of Technology, Dire Dawa, Ethiopia. He received his PhD in Food Science from Defence Food Research Laboratory affiliated to University of Mysore, India. His core area of research is processing of underutilized fruits for development of antioxidant rich functional food products. He has transferred several technologies to the Indian firms as an outcome of his research work. He received several awards and citations for his research work. He had published several international papers and book chapters in the area of antioxidants and functional foods. He has guided several national and international postgraduate students in the area of food science and technology.