Anthocyanins in Subtropical Fruits: Chemical Properties, Processing, and Health Benefits
Sobre aquest llibre
In this book, experts in the field examine solutions for efficiently extracting anthocyanins from subtropical fruits with higher yield. Protocols for the commercial production of anthocyanins from various subtropical fruits with their applications are also discussed in detail.
Additional features:
• Addresses chemical properties, classification, and stability of anthocyanins during processing and storage
• Discusses the benefits of using both thermal and non-thermal processing methods for extraction of anthocyanins from various subtropical fruits
• Explains the applications of synthetic and natural anthocyanins in foods and their regulatory aspects
Providing comprehensive information on extraction techniques as well as the chemical and health properties of anthocyanins from various subtropical fruits, this book is a valuable resource for academic students, research scholars, and food scientists.
9781032127958_
Sobre l'autor
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.
