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008			220103s2021 si | s |||| 0|eng d
020			_a9789811670558
024	7		_a10.1007/978-981-16-7055-8 _2doi
040			_aES-MaUEC _bspa _cES-MaUEC _dES-MaUEC
050		4	_aQH307.2 _b2021 EB
100			_aLi, Bin _eautor _4aut _4http://id.loc.gov/vocabulary/relators/aut _977900
245	0	0	_aAnthocyanins : _bChemistry, Processing & Bioactivity _cby Bin Li, Li Wang, Weibin Bai, Wei Chen, Fang Chen, Chi Shu.
250			_aFirst edition 2021
264		1	_aSingapore _bSpringer International Publishing _c2021
300			_a1 recurso en línea (XVIII, 443 páginas) _b1 ilustraciones
336			_2rdacontent _aTexto _btxt
337			_2rdamedia _aelectrónico _bc
338			_2rdacarrier _arecurso electrónico _bcr
347			_aarchivo de texto _bPDF
505	0		_aChapter 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.
520			_aThis book summarizes the current knowledge of anthocyanins, provides systematic information for future exploration of anthocyanin applications. It focuses on several aspects regarding the studying progression in the field of anthocyanins. The first section of the book provides a brief introduction to the scope and progress on anthocyanins, which is followed by the second section that describes the natural sources, structure, extraction approaches, bioavailability, and current stabilizing approach of anthocyanins. Then in the third part, the book focuses on the industrial processing of anthocyanins in foods by discussing the impact of food processing on anthocyanin structure and composition as well as classical processing techniques on anthocyanin-containing foods, including high-pressure, encapsulation, microwave, and combined application of the above techniques. In the last section of the book, the authors explore the currently most popular application of anthocyanins in improving human health, such as the effect of anthocyanin on vision, metabolism, neural system, cardiovascular system, and cancers. The book will facilitate readers' understanding of the progress of anthocyanin studies. And it will benefit researchers and graduate students in the fields of natural products, functional food, and nutrition, etc. .
988			_aSpringer_BiomedLife_2022
650		7	_2embne _9495993 _aCiencias de la vida
700	1		_aWang, Li _eautor _4aut _4http://id.loc.gov/vocabulary/relators/aut _931226
700			_aBai, Weibin _eautor _4aut _4http://id.loc.gov/vocabulary/relators/aut _9683144
700	1		_aChen, Wei _d1968- _eautor _4aut _4http://id.loc.gov/vocabulary/relators/aut _963801
700			_aChen, Fang _eautor _4aut _4http://id.loc.gov/vocabulary/relators/aut _999103
700			_aShu, Chi _eautor _4aut _4http://id.loc.gov/vocabulary/relators/aut _9683145
776	0	8	_iPrinted edition: _z9789811670541
776	0	8	_iPrinted edition: _z9789811670565
776	0	8	_iPrinted edition: _z9789811670572
856	4	0	_uhttps://go.openathens.net/redirector/universidadeuropea.es?url=https://doi.org/10.1007/978-981-16-7055-8 _zAcceso a este recurso digital (usuarios Universidad Europea de Madrid)
942			_2lcc _cLE _n0
998			_b03/2022 _dz _ep _zSI