Anthocyanins in Fruits, Vegetables, and Grains

1st Edition

Giuseppe Mazza

CRC Press
Published November 29, 2017
Reference - 384 Pages
ISBN 9781315890609 - CAT# K347379


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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

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