Anthocyanins in Fruits Vegetables & GrainsThis text is a comprehensive reference covering the chemistry, physiology, chemotaxonomy, biotechnology and food technology aspects of the anthocyanins. Topics discussed include types of anthocyanins, structural transformations, colour stabilization and intensification factors, biosynthesis and intensification factors, biosynthesis, analysis and functions of anthocyanins. An in-depth review of the literature discussing anthocyanins of fruits, cereals, legumes, roots, tubers, bulbs, cole crops, oilseeds, herbs, spices, and minor crops is included as well |
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3-arabinoside 3-sophoroside acylated acylated anthocyanins antho anthocyanin pigments anthocyanin synthesis apple beans berries Biochem biosynthesis blueberry catechin cells chalcone characterized Chemical chromatography color stability concentration contain copigment copigmentation cranberry cultivars cyanidin 3-galactoside cyanidin 3-glucoside cyanidin 3-rutinoside cyanidin 3,5-diglucoside cyanins delphinidin delphinidin 3-glucoside diglucoside effect Enol enzyme extraction fermentation flavonoids flavonols flavylium flowers Food Chem Food Colors Food Sci fruit FSTA genes Genet glucoside grapes Harborne Hortic HPLC hypocotyl identified cyanidin increase Inheritance juice kaempferol major anthocyanin major pigment malvidin malvidin 3-glucoside maturity monoglucoside p-coumaric p-coumaric acid pelargonidin pelargonidin 3-glucoside peonidin peonidin 3-glucoside petunidin phenolic compounds Physiol Phytochemistry Plant plum polyphenols pomace potato Proc production purple quercetin raspberry red color red pigment reported rice ripening saskatoon berries seed coat seedlings skin sorghum species storage strawberry studies sugar tannins Technol temperature thocyanins Timberlake total anthocyanin content Vaccinium varieties vinifera Vitic Vitis wine Wrolstad