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Betalainsbiomolecular aspects /

Hussain, Erum Akbar.

Betalainsbiomolecular aspects /

Record Type:	Electronic resources : Monograph/item
Title/Author:	Betalainsby Erum Akbar Hussain, Zubi Sadiq, Muhammad Zia-Ul-Haq.
Reminder of title:	biomolecular aspects /
Author:	Hussain, Erum Akbar.
other author:	Sadiq, Zubi.
Published:	Cham :Springer International Publishing :2018.
Description:	x, 187 p. :ill., digital ;24 cm.
Contained By:	Springer eBooks
Subject:	Coloring matter in food.
Online resource:	https://doi.org/10.1007/978-3-319-95624-4
ISBN:	9783319956244$q(electronic bk.)

Betalainsbiomolecular 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$q(electronic bk.)

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

301307
Coloring matter in food.

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

Dewey Class. No.: 664.06

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245 1 0 $a Betalains $h [electronic resource] : $b biomolecular aspects / $c by Erum Akbar Hussain, Zubi Sadiq, Muhammad Zia-Ul-Haq.
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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 301307
650 0 $a Color of food. $3 301306
650 1 4 $a Food Science. $3 274110
650 2 4 $a Organic Chemistry. $3 274120
700 1 $a Sadiq, Zubi. $3 823003
700 1 $a Zia-Ul-Haq, Muhammad. $3 823004
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