Acylated Anthocyanins
CRC Press (Verlag)
978-1-032-84451-0 (ISBN)
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Anthocyanin esterified with one or more acid groups are known as acylated anthocyanins. Acylated anthocyanins exhibit higher stability and antioxidant activity compared with nonacylated ones and are of interest to the food and beverage industry. It is known that the structural differences among them will influence their specific roles and fates in the different applications anthocyanins may be used for. This book compiles and summarizes data regarding acylated anthocyanins knowledge, ranging from their physical and chemical particularities, their health effects, including bioaccessibility, bioavailability and bioactivity, and also their different technological applications.
Key Features:
• Provides information about the different areas where acylated anthocyanins are being utilized
• Discusses the characteristics of acylated anthocyanins and the role of their structural features for the different properties
• Includes a database of acylated anthocyanins from both non-edible and edible sources
Hélder José Couto Oliveira got his PhD in Chemistry with a thesis entitled "The biochemistry behind anthocyanins bioavailability" at University of Porto in 2018 and graduated in Biochemistry in 2012 and obtained his Master in Biochemistry in 2014 both at the same institution. His field of research concerned food chemistry and biochemistry, essentially food polyphenols and the real absorption of these compounds at different cellular barriers, their metabolization and their effect as tumour growth modulators. He performed an internship at Wuhan Polytechnic University, China for 5 months during the start of the PhD. He was involved in the WINPUT and ANTHO4SKIN projects, both dealing with the use of anthocyanins and derivatives in skin therapeutics and cosmetics. Hélder is an invited professor at Escola Superior de Saúde-IPP since 2018 where is involved in teaching of biochemistry, cellular therapies and biological chemistry. He was an invited professor for food chemistry at University of Porto in 2019-2021. He is the Science Manager of LAQV-REQUIMTE since 2021. Dr Matteo Bordiga is currently an Assistant Professor of Food Chemistry at Università del Piemonte Orientale (UPO), Novara, Italy. He earned his PhD in Food Science and MS in Chemistry and Pharmaceutical Technologies from the same University. His main research activity concerned food chemistry, investigating the different classes of polyphenols from an analytical, technological and nutritional point of view. More recently, he moved his research interests to wine chemistry, focusing his attention on the entire production process. He has published more than 50 research papers in peer-reviewed international and national journals. He is currently Editor of LWT - Food Science and Technology (IF 4.952; Elsevier). Associate Editor of Food Science and Nutrition (IF 2.863; Wiley). Since 2013, Editorial Board Member of International Journal of Food Science & Technology (IF 3.713; Wiley). Editor of the books: Valorization of Wine Making By-Products (CRC Press, 2015). Post-Fermentation and -Distillation Technology: Stabilization, Aging, and Spoilage (CRC Press, 2018). Food Aroma Evolution - During Food Processing, Cooking, and Aging (CRC Press, 2019). Concise Encyclopedia of Science and Technology of Wine (CRC Press, 2021).
PART I: The Chemistry of Acylated Anthocyanins. Anthocyanins. Biosynthesis of Acylated Anthocyanins. Occurrence of Acylated Anthocyanins in Edible and Non-Edible Sources. Extraction and Purification of Acylated Anthocyanins. Physical and Chemical Stability of Acylated Anthocyanins. PART II: The Bioavailability of Acylated Anthocyanins. Bioaccessibility and Absorption of Acylated Anthocyanins. Metabolization and Gut Microbiota Role. Evidence From In Vivo Studies. PART III: The Bioactivity of Acylated Anthocyanins. Antioxidant Properties. Cancer and Neurodegeneration. Obesity and Cardiovascular Diseases. Others. PART IV: Applications Of Acylated Anthocyanins. Modification and Stabilization. Impact of Food Processing. Encapsulation. Technological Applications.
| Erscheint lt. Verlag | 5.6.2026 |
|---|---|
| Zusatzinfo | 14 Tables, black and white; 23 Line drawings, color; 7 Line drawings, black and white; 18 Halftones, color; 26 Illustrations, color; 22 Illustrations, black and white |
| Verlagsort | London |
| Sprache | englisch |
| Maße | 178 x 254 mm |
| Themenwelt | Technik ► Lebensmitteltechnologie |
| Technik ► Umwelttechnik / Biotechnologie | |
| ISBN-10 | 1-032-84451-5 / 1032844515 |
| ISBN-13 | 978-1-032-84451-0 / 9781032844510 |
| Zustand | Neuware |
| Informationen gemäß Produktsicherheitsverordnung (GPSR) | |
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