國立虎尾科技大學 |

Betalains = biomolecular aspects /

紀錄類型:	書目-語言資料,印刷品 : Monograph/item
正題名/作者:	Betalains/ by Erum Akbar Hussain, Zubi Sadiq, Muhammad Zia-Ul-Haq.
其他題名:	biomolecular aspects /
作者:	Hussain, Erum Akbar.
其他作者:	Sadiq, Zubi.
出版者:	Cham :Springer International Publishing : : 2018.,
面頁冊數:	x, 187 p. :ill., digital ; : 24 cm.;
Contained By:	Springer eBooks
標題:	Coloring matter in food. -
電子資源:	https://doi.org/10.1007/978-3-319-95624-4
ISBN:	9783319956244

Betalains = biomolecular aspects /
Hussain, Erum Akbar.

Betalainsbiomolecular aspects /[electronic resource] :by Erum Akbar Hussain, Zubi Sadiq, Muhammad Zia-Ul-Haq. - Cham :Springer International Publishing :2018. - x, 187 p. :ill., digital ;24 cm.

Introduction to Betalains -- Chemical structures of Betalains -- Betalains as colouring agent -- Betalains absorption and metabolism -- Biosynthesis of betalains -- Factors affecting stability of betalains -- Health related uses and biological activities -- Analysis of etalains -- Extraction of anthocyanins -- Present and future trends of betalains.

This unique text provides comprehensive coverage of betalains, outlining the specific makeup and uses of this plant. The chapters provide deep insight into the biosynthesis, structures, pharmacokinitics, stability, extraction, health benefits and occurrence in nature of betalains. As the first major reference work to focus specifically on betalains, this book serves as an important reference for any researcher looking for insights into the use of betalains as functional foods, food coloring agents, and nutraceuticals. Betalains: Biomolecular Aspects outlines the chemical structure of betalains, including their occurrence in nature. The utilization of of these plants as natural color in food and beverages is covered in depth, as are the intake and secretion of betalains in the human body. The various factors affecting the stability of betalains are described, including their stability when used in food products. Current health related uses for these plants are outlined, including antioxidant and anti-inflammatory uses. The isolation and purification of these plants, plus analysis techniques, are outlined. In providing extensive coverage of betalains and their uses, this text presents a singular work which is of major value for a wide range of researchers.

ISBN: 9783319956244

Standard No.: 10.1007/978-3-319-95624-4doiSubjects--Topical Terms:

581042
Coloring matter in food.

LC Class. No.: TP456.C65 / H877 2018

Dewey Class. No.: 664.06

Betalains = biomolecular aspects /
LDR:02620nam a2200325 a 4500 001 928897
003 DE-He213
005 20190311163325.0
006 m d
007 cr nn 008maaau
008 190626s2018 gw s 0 eng d
020 $a 9783319956244 $q (electronic bk.)
020 $a 9783319956237 $q (paper)
024 7 $a 10.1007/978-3-319-95624-4 $2 doi
035 $a 978-3-319-95624-4
040 $a GP $c GP
041 0 $a eng
050 4 $a TP456.C65 $b H877 2018
072 7 $a TDCT $2 bicssc
072 7 $a TEC012000 $2 bisacsh
072 7 $a TDCT $2 thema
082 0 4 $a 664.06 $2 23
090 $a TP456.C65 $b H972 2018
100 1 $a Hussain, Erum Akbar. $3 1209142
245 1 0 $a Betalains $h [electronic resource] : $b biomolecular aspects / $c by Erum Akbar Hussain, Zubi Sadiq, Muhammad Zia-Ul-Haq.
260 $a Cham : $c 2018. $b Springer International Publishing : $b Imprint: Springer,
300 $a x, 187 p. : $b ill., digital ; $c 24 cm.
505 0 $a Introduction to Betalains -- Chemical structures of Betalains -- Betalains as colouring agent -- Betalains absorption and metabolism -- Biosynthesis of betalains -- Factors affecting stability of betalains -- Health related uses and biological activities -- Analysis of etalains -- Extraction of anthocyanins -- Present and future trends of betalains.
520 $a This unique text provides comprehensive coverage of betalains, outlining the specific makeup and uses of this plant. The chapters provide deep insight into the biosynthesis, structures, pharmacokinitics, stability, extraction, health benefits and occurrence in nature of betalains. As the first major reference work to focus specifically on betalains, this book serves as an important reference for any researcher looking for insights into the use of betalains as functional foods, food coloring agents, and nutraceuticals. Betalains: Biomolecular Aspects outlines the chemical structure of betalains, including their occurrence in nature. The utilization of of these plants as natural color in food and beverages is covered in depth, as are the intake and secretion of betalains in the human body. The various factors affecting the stability of betalains are described, including their stability when used in food products. Current health related uses for these plants are outlined, including antioxidant and anti-inflammatory uses. The isolation and purification of these plants, plus analysis techniques, are outlined. In providing extensive coverage of betalains and their uses, this text presents a singular work which is of major value for a wide range of researchers.
650 0 $a Coloring matter in food. $3 581042
650 0 $a Color of food. $3 581484
650 1 4 $a Food Science. $3 673136
650 2 4 $a Organic Chemistry. $3 673440
700 1 $a Sadiq, Zubi. $3 1209143
700 1 $a Zia-Ul-Haq, Muhammad. $3 1209144
710 2 $a SpringerLink (Online service) $3 593884
773 0 $t Springer eBooks
856 4 0 $u https://doi.org/10.1007/978-3-319-95624-4
950 $a Chemistry and Materials Science (Springer-11644)