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Betalains: Biomolecular Aspects de Erum Akbar Hussain

Betalains: Biomolecular Aspects

Autor Erum Akbar Hussain, Zubi Sadiq, Muhammad Zia-Ul-Haq
en Limba Engleză Hardback – 6 oct 2018
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, pharmacokinetics, 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 theseplants 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. 
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Specificații

ISBN-13: 9783319956237
ISBN-10: 331995623X
Pagini: 4
Ilustrații: X, 187 p. 54 illus., 31 illus. in color.
Dimensiuni: 155 x 235 mm
Greutate: 0.46 kg
Ediția:1st ed. 2018
Editura: Springer International Publishing
Colecția Springer
Locul publicării:Cham, Switzerland

Cuprins

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.

Notă biografică

Dr. Erum Akbar Hussain is an Associate Professor in the Department of Chemistry at Lahore College for Women University in Lahore, Pakistan
Dr. Zubi Sadiq is a PhD student in the Department of Chemistry at Lahore College for Women University in Lahore, Pakistan
Dr. Muhammad Zia-Ul-Haq is a Senior Manager for University Industry Linkages and Technology Transfer in the Office of Research Innovation and Commercialization at Lahore College for Women University in Lahore, Pakistan

Textul de pe ultima copertă

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. 

Caracteristici

Presents comprehensive and well-structured coverage of all aspects of betalains, from their chemical structure to their uses in food products Covers the biosynthesis, structure, stability, extraction, and health benefits of betalains, marking the first reference work on this under-researched and extremely useful plant Outlines Betalain uses and stability in food products, including use as a natural coloring agent and safety specifics