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Anthocyanins in Fruits, Vegetables, and Grains.
・ISBN 978-1-315-89060-9 hard GB£ 83.99
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| 著者・編者 | Mazza, Giuseppe / Miniati, E., |
|---|---|
| 出版社 | (CRC Press, UK) |
| 出版年月 | 2017 |
| ページ数 | 384 pp. |
| 言語 | ENG |
| ニュース番号 | ＜A00-39486＞ |
解説
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