Overview
Presents a systematic and detailed introduction for the future exploration of anthocyanin applications
Focuses on structure stability, extraction and processing, as well as biological functions of anthocyanins
Facilitate readers’ understanding of the progress of anthocyanin studies
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Table of contents (20 chapters)
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Front Matter
Keywords
About this book
Authors and Affiliations
About the authors
Dr. Li Wang is a professor of the School of Food Science and National Engineering Laboratory for Cereal Fermentation Technology at Jiangnan University. She obtained her Ph.D. from Jiangnan University in 2009. She has done the visiting scholar research at Cornell University in 2015. Now she is the director of the joint research center for deep processing of agricultural products, the secretary of the party branch for National Engineering Laboratory for Cereal Fermentation Technology. Her research contains deep processing rice products, functional foods, and bioactive ingredients. She has published over 40 papers as first author or corresponding author. She is a co-inventor of 29 issued patents. She hosted 16 projects involved bioactive ingredients, rice processing, and rice protein characterization. She has received several awards including Top Ten Outstanding Young Talents of China for agricultural products processing industry (2017), Young Top-notch Talents Program of China for grain industry (2016), Second award of China National Light Industry Council (2015), and Second award of China Commercial Association for the advancement of science (2012).
Dr. Weibin Bai is a Professor of the College of Science and Technology at Jinan University. He obtained his Ph.D. from China Agricultural University in 2009. He is the vice dean of the College of Science and Engineering, the executive vice dean of Institute of Food Safety and Nutrition, the director of Guangdong Engineering Technology Center for Molecular Rapid Detection of Food Safety, the member of the 3rd Youth Work Committee of Chinese Institute of Food Science and Technology, and the director of Youth Work Committee of Guangdong Institute of Food Science and Technology.
Dr. Wei Chen is a professor of the Department of Food Science and Nutrition at Zhejiang University. He obtained his Ph.D. from Zhejiang University in 2008. He is the director of the Institute of Food Bioscience and Technology, Zhejiang University. He is the “Chang Jiang Scholars Program-Young Scholar”, and hosts outstanding youth found of Zhejiang Province, Qianjiang talents program of Zhejiang Province, and 151 talents program of Zhejiang Province.Dr. Fang Chen is a Professor of the College of Food Science and Nutritional Engineering at China Agricultural University, China. She obtained her Ph.D. from China Agricultural University in 2003. She is the "Yangtze River Scholar", the leading scientific and technological innovation talent of the national "Ten Thousand People Plan", the Excellent Young Scholar of National Science Fund, the Associate Director of Key Laboratory of Fruit and Vegetable Processing of the Ministry of Agriculture, the Secretary-General of National Strategic Alliance of Fruit and Vegetable Processing Industry Innovation.
Dr. Chi Shu is a lecturer at the Institute of Food Science, Shenyang Agricultural University, China.
Bibliographic Information
Book Title: Anthocyanins
Book Subtitle: Chemistry, Processing & Bioactivity
Authors: Bin Li, Li Wang, Weibin Bai, Wei Chen, Fang Chen, Chi Shu
DOI: https://doi.org/10.1007/978-981-16-7055-8
Publisher: Springer Singapore
eBook Packages: Biomedical and Life Sciences, Biomedical and Life Sciences (R0)
Copyright Information: Springer Nature Singapore Pte Ltd. 2021
Hardcover ISBN: 978-981-16-7054-1Published: 04 January 2022
Softcover ISBN: 978-981-16-7057-2Published: 05 January 2023
eBook ISBN: 978-981-16-7055-8Published: 03 January 2022
Edition Number: 1
Number of Pages: XVIII, 443
Number of Illustrations: 1 b/w illustrations
Topics: Biochemistry, general, Food Science, Human Physiology