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Anthocyanins in Fruits, Vegetables, and Grains book cover

1st Edition

Anthocyanins in Fruits, Vegetables, and Grains

By Giuseppe Mazza, E. Miniati Copyright 1993
384 Pages
by CRC Press

384 Pages
by CRC Press
Also available as eBook on:
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... Read more

Chapter 1 INTRODUCTION Chapter 2 POME FRUITS Chapter 3 STONE FRUITS Chapter 4 SMALL FRUITS Chapter 5 TROPICAL FRUITS Chapter 6 GRAPES Chapter 7 OTHER FRUITS Chapter 8 CEREALS Chapter 9 LEGUMES Chapter 10 ROOTS. TUBERS. AND BULBS Chapter 11 COLE CROPS Chapter 12 OTHER CROPS

Biography

G. (Joe) Mazza, Ph.D., is Senior Research Scientist and Head of the Food and Horticultural Sciences Section, Agriculture Canada Research Station, Morden, MB, Canada. He is also Adjunct Professor of Food Chemistry in the Department of Food Science, University of Manitoba, Winnipeg, MB, Canada.

Enrico Miniati is Technical Coordinator in the Department of Food Science and Technology and Nutrition, University of Perugia, Italy.

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