株式会社極東書店トップ ＞ 商品一覧 ＞ Acylated Anthocyanins: Chemistry, Bioavailability, Bioactivity, and Applications.
商品詳細
Acylated Anthocyanins: Chemistry, Bioavailability, Bioactivity, and Applications.
・ISBN 978-1-032-84451-0 hard GB£ 171.99
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| 著者・編者 | Oliveira, Helder Jose Couto / Bordiga, Matteo (eds.), |
|---|---|
| 出版社 | (CRC Press, UK) |
| 出版年月 | 2026 |
| ページ数 | 270 pp. |
| 言語 | ENG |
| ニュース番号 | ＜A05-13680＞ |
解説
Anthocyanins esterified with one or more acid groups are known as acylated anthocyanins, which exhibit higher stability and antioxidant activity compared to nonacylated ones and are of interest to the food and beverage industry. It is known that the structural differences among anthocyanins will influence their specific roles and effectiveness in the different applications in which they may be used. This book compiles and summarizes data regarding knowledge on acylated anthocyanins, ranging from their physical and chemical particularities to their health effects, including bioaccessibility, bioavailability, and bioactivity, as well as their different technological applications.
Key Features:
- Provides information on the different areas where acylated anthocyanins are being utilized
- Discusses the characteristics of acylated anthocyanins and the effect of their structural features on different properties
- Includes a database of acylated anthocyanins from both nonedible and edible sources