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Dr. Li Wang¿is a professor of the School of Food Science and National Engineering Laboratory for Cereal Fermentation Technology at Jiangnan University. She obtained her Ph.D. from Jiangnan University in 2009. She has done the visiting scholar research at Cornell University in 2015. Now she is the director of the joint research center for deep processing of agricultural products, the secretary of the party branch for National Engineering Laboratory for Cereal Fermentation Technology. Her research contains deep processing rice products, functional foods, and bioactive ingredients. She has published over 40 papers as first author or corresponding author. She is a co-inventor of 29 issued patents. She hosted 16 projects involved bioactive ingredients, rice processing, and rice protein characterization. She has received several awards including Top Ten Outstanding Young Talents of China for agricultural products processing industry (2017), Young Top-notch Talents Program of China for grain industry (2016), Second award of China National Light Industry Council (2015), and Second award of China Commercial Association for the advancement of science (2012).
Dr. Weibin Bai¿is a Professor of the College of Science and Technology at Jinan University. He obtained his Ph.D. from China Agricultural University in 2009. He is the vice dean of the College of Science and Engineering, the executive vice dean of Institute of Food Safety and Nutrition, the director of Guangdong Engineering Technology Center for Molecular Rapid Detection of Food Safety, the member of the 3rd Youth Work Committee of Chinese Institute of Food Science and Technology, and the director of Youth Work Committee of Guangdong Institute of Food Science and Technology.
Presents a systematic and detailed introduction for the future exploration of anthocyanin applications
Focuses on structure stability, extraction and processing, as well as biological functions of anthocyanins
Facilitate readers' understanding of the progress of anthocyanin studies
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.
Erscheinungsjahr: | 2023 |
---|---|
Fachbereich: | Biophysik |
Genre: | Biologie |
Rubrik: | Naturwissenschaften & Technik |
Medium: | Taschenbuch |
Inhalt: |
xviii
443 S. 1 s/w Illustr. 100 farbige Tab. 443 p. 1 illus. |
ISBN-13: | 9789811670572 |
ISBN-10: | 9811670579 |
Sprache: | Englisch |
Ausstattung / Beilage: | Paperback |
Einband: | Kartoniert / Broschiert |
Autor: |
Li, Bin
Wang, Li Shu, Chi Chen, Wei Chen, Fang Bai, Weibin |
Auflage: | 1st ed. 2021 |
Hersteller: |
Springer Singapore
Springer Nature Singapore |
Maße: | 235 x 155 x 25 mm |
Von/Mit: | Bin Li (u. a.) |
Erscheinungsdatum: | 05.01.2023 |
Gewicht: | 0,698 kg |
Dr. Li Wang¿is a professor of the School of Food Science and National Engineering Laboratory for Cereal Fermentation Technology at Jiangnan University. She obtained her Ph.D. from Jiangnan University in 2009. She has done the visiting scholar research at Cornell University in 2015. Now she is the director of the joint research center for deep processing of agricultural products, the secretary of the party branch for National Engineering Laboratory for Cereal Fermentation Technology. Her research contains deep processing rice products, functional foods, and bioactive ingredients. She has published over 40 papers as first author or corresponding author. She is a co-inventor of 29 issued patents. She hosted 16 projects involved bioactive ingredients, rice processing, and rice protein characterization. She has received several awards including Top Ten Outstanding Young Talents of China for agricultural products processing industry (2017), Young Top-notch Talents Program of China for grain industry (2016), Second award of China National Light Industry Council (2015), and Second award of China Commercial Association for the advancement of science (2012).
Dr. Weibin Bai¿is a Professor of the College of Science and Technology at Jinan University. He obtained his Ph.D. from China Agricultural University in 2009. He is the vice dean of the College of Science and Engineering, the executive vice dean of Institute of Food Safety and Nutrition, the director of Guangdong Engineering Technology Center for Molecular Rapid Detection of Food Safety, the member of the 3rd Youth Work Committee of Chinese Institute of Food Science and Technology, and the director of Youth Work Committee of Guangdong Institute of Food Science and Technology.
Presents a systematic and detailed introduction for the future exploration of anthocyanin applications
Focuses on structure stability, extraction and processing, as well as biological functions of anthocyanins
Facilitate readers' understanding of the progress of anthocyanin studies
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.
Erscheinungsjahr: | 2023 |
---|---|
Fachbereich: | Biophysik |
Genre: | Biologie |
Rubrik: | Naturwissenschaften & Technik |
Medium: | Taschenbuch |
Inhalt: |
xviii
443 S. 1 s/w Illustr. 100 farbige Tab. 443 p. 1 illus. |
ISBN-13: | 9789811670572 |
ISBN-10: | 9811670579 |
Sprache: | Englisch |
Ausstattung / Beilage: | Paperback |
Einband: | Kartoniert / Broschiert |
Autor: |
Li, Bin
Wang, Li Shu, Chi Chen, Wei Chen, Fang Bai, Weibin |
Auflage: | 1st ed. 2021 |
Hersteller: |
Springer Singapore
Springer Nature Singapore |
Maße: | 235 x 155 x 25 mm |
Von/Mit: | Bin Li (u. a.) |
Erscheinungsdatum: | 05.01.2023 |
Gewicht: | 0,698 kg |