This thesis studies the impact of food processing on the stability and antioxidant capacity of anthocyanins in aqueous and real food systems. It investigates th

This book summarizes the current knowledge of anthocyanins, provides systematic information for future exploration of anthocyanin applications. It focuses on se

This reference work provides comprehensive information about the bioactive molecules presented in our daily food and their effect on the physical and mental sta

Anthocyanins are a group of phenolic compounds widely found in nature, occurring in all tissues of higher plants. Currently, there are over 600 identified antho

Anthocyanins are interesting due to their potential health-promoting properties as dietary antioxidants. This book discusses ways of targeting the delivery of t