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Betalains: Biomolecular Aspects

紀錄類型:	書目-語言資料,印刷品 : Monograph/item
正題名/作者:	Betalains: Biomolecular Aspects/ by Erum Akbar Hussain, Zubi Sadiq, Muhammad Zia-Ul-Haq.
作者:	Akbar Hussain, Erum.
其他作者:	Sadiq, Zubi.
面頁冊數:	X, 187 p. 54 illus., 31 illus. in color.online resource. :
Contained By:	Springer Nature eBook
標題:	Food—Biotechnology. -
電子資源:	https://doi.org/10.1007/978-3-319-95624-4
ISBN:	9783319956244

Betalains: Biomolecular Aspects
Akbar Hussain, Erum.

Betalains: Biomolecular Aspects[electronic resource] /by Erum Akbar Hussain, Zubi Sadiq, Muhammad Zia-Ul-Haq. - 1st ed. 2018. - X, 187 p. 54 illus., 31 illus. in color.online resource.

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:

1253573
Food—Biotechnology.

LC Class. No.: TP248.65.F66

Dewey Class. No.: 641.3

Betalains: Biomolecular Aspects
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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.
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