| Description |
1 online resource. |
| Physical Medium |
polychrome |
| Description |
text file |
| Series |
Food chemistry, function and analysis ; 12
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Food chemistry, function and analysis ; no. 12.
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| Bibliography |
Includes bibliographical references and index. |
| Contents |
Intro; Title; Copyright; Contents; Part I Chemistry and Extraction of Anthocyanins; Chapter 1 Natural Sources of Anthocyanins; 1.1 Introduction; 1.2 Anthocyanins in Foods; 1.2.1 Fruits; 1.2.2 Legumes and Vegetables; 1.2.3 Cereal Grains; 1.3 Anthocyanins in Herbs and Plants of Traditional Medicine; 1.3.1 Traditional Chinese Medicine; 1.3.2 Indian Ayurvedic Medicine; 1.4 Anthocyanins in Exotic Plants from Around the World; 1.4.1 Açai Berry: Euterpe oleraceae Mart.; 1.4.2 Andes Berry: Rubus glaucus Benth; 1.4.3 Bayberry (Also Known as Arbutus and Chinese Tree Berry): Myrica rubra Sieb. et Zucc. |
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1.4.4 Camu-camu: Myrciaria dúbia (HBK) McVaugh1.4.5 Ceylon Gooseberry: Dovyalis hebecarpa (Gardner) Warb.; 1.4.6 Corozo: Bactris guineensis (L.) H.E. Moore; 1.4.7 Jaboticaba (or Jabuticaba): Myrciaria cauliflora (Mart.) O. Berg.; 1.4.8 Jamelão: Syzygium cumini (L.) Skeels (Also Known as Jambolan, Jambul, Black Plum, and Jamblon); 1.4.9 Juçara (or Jussara): Euterpe edulis Mart.; 1.4.10 Maqui Berry (Also Known as Maqui or Chilean Blackberry): Aristotelia chilensis (Mol.) Stuntz; 1.4.11 Red-jambo (Also Known as Malay Apple, Pomerac, and Mountain-apple): Syzygium malaccense (L.) Merr. and Perry |
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1.4.12 Roselle: Hibiscus sabdariffa L.1.5 Concluding Notes; References; Chapter 2 Chemistry of Anthocyanins; 2.1 Introduction; 2.2 Multistate System of Chemical Reactions for Anthocyanins: The Reversible System; 2.2.1 Chemical Reactions Interconnecting the Multistate Species; 2.3 Self-aggregation of Anthocyanins; 2.3.1 Intramolecular Self-aggregation Association in Malvidin-3-O-(6-p-coumaroyl)-glucoside; 2.3.2 Intramolecular Self-aggregation Association in the Morning Glory Flower; 2.3.3 Metalloanthocyanins; 2.4 Deoxyanthocyanins: A Different Kinetic Paradigm; 2.4.1 Oaklins |
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2.5 Chemical Reactivity of Anthocyanins -- The Irreversible Reactions2.5.1 Substituted Anthocyanins in Position 6 and 8; 2.5.2 Pyranoanthocyanins (First Generation); 2.5.3 Pyranoanthocyanins (Second Generation); 2.6 Conclusion; References; Chapter 3 Extraction of Anthocyanins from Natural Sources -- Methods and Commercial Considerations; 3.1 Introduction; 3.2 Basic Chemistry and Stability of Anthocyanins; 3.3 Pretreatment of Natural Materials Before Extraction; 3.4 Conventional Extraction Methods; 3.4.1 Conventional Solvent Extraction; 3.4.2 Solid-phase Extraction |
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3.5 Modern Green Extraction Methods3.5.1 Pressurized Liquid Extraction; 3.5.2 Supercritical Fluid Extraction; 3.5.3 Microwave-assisted Extraction; 3.5.4 Ultrasound-assisted Extraction; 3.5.5 Pulsed Electric Field Extraction; 3.5.6 Counter-current Chromatography; 3.5.7 Enzyme-assisted Extraction; 3.6 Conclusion; References; Chapter 4 Extraction of Anthocyanins from Food Processing Waste -- Potential and Issues; 4.1 Introduction; 4.2 Characteristics of Raw Material Prior to Processing; 4.3 Extraction of Anthocyanins from Processing Waste; 4.3.1 Conventional Approaches |
| Summary |
Anthocyanins are interesting due to their potential health-promoting properties as dietary antioxidants. This book discusses ways of targeting the delivery of these compounds in the body through controlled release. |
| Local Note |
eBooks on EBSCOhost EBSCO eBook Subscription Academic Collection - North America |
| Subject |
Anthocyanins -- Health aspects.
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Anthocyanins. |
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Food -- Composition.
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Food -- Composition. |
| Genre/Form |
Electronic books.
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| Added Author |
Brooks, Marianne Su-Ling, editor.
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Celli, Giovana B., editor.
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| Other Form: |
Print version: Anthocyanins from natural sources. Cambridge : Royal Society of Chemistry, 2019 9781788012157 (OCoLC)1085966162 |
| ISBN |
9781788017367 (electronic book) |
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1788017366 (electronic book) |
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9781788012614 (electronic book) |
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1788012615 (electronic book) |
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9781788012157 |
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1788012151 |
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