Anthocyanins in Sub-Tropical Fruits : Chemical Properties, Processing, and Health Benefits book cover
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Anthocyanins in Sub-Tropical Fruits
Chemical Properties, Processing, and Health Benefits



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ISBN 9781032127958
February 8, 2023 Forthcoming by CRC Press
192 Pages 27 Color & 15 B/W Illustrations

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Book Description

Anthocyanins are one of the powerful antioxidants that can alleviate several lifestyle diseases like heart diseases, hypertension etc. They can reduce cancer by protecting the cells against damage. Several sub-tropical fruits are a rich source of anthocyanin, which includes berries, plums, black grapes, apricot, peaches, and many others. Consumption of these fruits will prolong the longevity of consumers, which are ascribed to curative effects of anthocyanins that are present in those fruits. Anthocyanins in Sub-Tropic Fruits: Chemical Properties, Processing, and Health Benefits discusses novel techniques that are adopted for extraction of anthocyanins from various subtropical fruits.

Various experts in the field examine solutions for efficiently extracting anthocyanins from sub-tropical fruits with higher yield. Protocols for the commercial production of anthocyanins from various sub-tropical fruits with its applications is also discussed in detail.

Additional Features:

  • Addresses chemical properties, classification and stability of anthocyanins during processing and storage
  • Discusses benefits of using both thermal and non-thermal processing methods for extraction of anthocyanins from various sub-tropical fruits.
  • Explains the applications of synthetic and natural anthocyanins in foods and its regulatory aspects

Providing comprehensive information on extraction techniques as well as the chemical and health properties of anthocyanins from various sub-tropical fruits, this book is a valuable resource for academic students, research scholars, and food scientists.

Table of Contents

Chapter 01 Anthocyanin profile of various subtropical fruits

Qianqian Qi, Dongbao Cai, Xiuting Yu, John Shi , Weibin Bai, Ning Yan

Chapter 02 Chemical properties of anthocyanins sourced from different subtropical fruits

Sabbu Sangeeta, Sweta Rai, Shivani Bisht, Mohd. Nazim

Chapter 03 Extraction of anthocyanins from subtropical fruits by using thermal processing methods

M. Selvamuthukumaran

Chapter 04 Extraction of anthocyanins from subtropical fruits by using non- thermal processing methods

M. Selvamuthukumaran

Chapter 05 Commercial production of anthocyanins from sub-tropical fruits

Sachin Kumar, Swati Mitharwal, Khalid Bashir, Kulsum Jan

Chapter 06 A short glimpse on synthetic and natural anthocyanins obtained from various sub-tropical fruits

M. Selvamuthukumaran

Chapter 07 Natural Anthocyanin from subtropical fruits for cancer prevention

M. Selvamuthukumaran

Chapter 08 Natural Anthocyanin from subtropical fruits for cardiac disease prevention

Sidra Kazmi, Mehvish Habib, Khalid Bashir, Shumaila Jan, Sachin Kumar, Kulsum Jan

Chapter 09 Natural Anthocyanin from subtropical fruits for hypertension

Mehvish Habib, Kulsum Jan, Khalid Bashir, Savita Rani, Abishek Chandra, Sachin Kumar

Chapter 10 Anti-inflammatory properties of natural anthocyanins obtained from subtropical fruits

M. Selvamuthukumaran

Chapter 11 Antioxidative effects of subtropical fruits, which are rich in anthocyanins

Anil S. Nandane, Rahul C. Ranveer

Chapter 12 Bioavailability efficacy of anthocyanins from various subtropical fruits

Rohini Dhenge, Asmita Acharya, Shraddha Bhat, Ajay Chichkar

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Editor(s)

Biography

Dr. M. Selvamuthukumaran is presently Professor, Department of Food Science & Technology, Hamelmalo Agricultural College, Eritrea. He was a visiting Professor at Haramaya University, School of Food Science & Postharvest Technology, Institute of Technology, Dire Dawa, Ethiopia. He received his PhD in Food Science from Defence Food Research Laboratory affiliated to University of Mysore, India. His core area of research is processing of underutilized fruits for development of antioxidant rich functional food products. He has transferred several technologies to the Indian firms as an outcome of his research work. He received several awards and citations for his research work. He had published several international papers and book chapters in the area of antioxidants and functional foods. He has guided several national and international postgraduate students in the area of food science and technology.