This book summarizes the current knowledge of anthocyanins, provides systematic information for future exploration of anthocyanin applications. It focuses on several aspects regarding the studying progression in the field of anthocyanins. The first section of the book provides a brief introduction to the scope and progress on anthocyanins, which is followed by the second section that describes the natural sources, structure, extraction approaches, bioavailability, and current stabilizing approach of anthocyanins. Then in the third part, the book focuses on the industrial processing of anthocyanins in foods by discussing the impact of food processing on anthocyanin structure and composition as well as classical processing techniques on anthocyanin-containing foods, including high-pressure, encapsulation, microwave, and combined application of the above techniques. In the last section of the book, the authors explore the currently most popular application of anthocyanins in improving human health, such as the effect of anthocyanin on vision, metabolism, neural system, cardiovascular system, and cancers. The book will facilitate readers’ understanding of the progress of anthocyanin studies. And it will benefit researchers and graduate students in the fields of natural products, functional food, and nutrition, etc.
Focusing on the theory and state-of-the-art technologies of ultrasonic testing (UT), this book examines ultrasonic propagation in solids and its detection applications, and explores the intersection of UT technology with various fields of electromagnetics, optics and physics. UT is one of the most widely used nondestructive testing techniques due to its high performance in terms of detection efficiency and safety. The rapid development of modern industrial products and technologies has created a new challenge and demand for ultrasonic nondestructive testing technology. This book introduces the fundamentals of UT, including sound wave and sound field, interface wave theory and liquid-solid coupled sound field. It then discusses various types of UT methods, ranging from the critically refracted longitudinal wave method to ultrasonic surface wave and ultrasonic guided wave detection methods. Some newly developed UT techniques are also discussed, including phased-array UT, high-frequency UT and non-contact UT. This title will appeal to engineering students and technicians in the field of ultrasonic nondestructive testing.
This book summarizes the current knowledge of anthocyanins, provides systematic information for future exploration of anthocyanin applications. It focuses on several aspects regarding the studying progression in the field of anthocyanins. The first section of the book provides a brief introduction to the scope and progress on anthocyanins, which is followed by the second section that describes the natural sources, structure, extraction approaches, bioavailability, and current stabilizing approach of anthocyanins. Then in the third part, the book focuses on the industrial processing of anthocyanins in foods by discussing the impact of food processing on anthocyanin structure and composition as well as classical processing techniques on anthocyanin-containing foods, including high-pressure, encapsulation, microwave, and combined application of the above techniques. In the last section of the book, the authors explore the currently most popular application of anthocyanins in improving human health, such as the effect of anthocyanin on vision, metabolism, neural system, cardiovascular system, and cancers. The book will facilitate readers’ understanding of the progress of anthocyanin studies. And it will benefit researchers and graduate students in the fields of natural products, functional food, and nutrition, etc.
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