Authors:
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
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Table of contents (10 chapters)
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Front Matter
About this book
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.
Authors and Affiliations
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Lahore College for Women University, Lahore, Pakistan
Erum Akbar Hussain, Zubi Sadiq, Muhammad Zia-Ul-Haq
About the authors
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
Bibliographic Information
Book Title: Betalains: Biomolecular Aspects
Authors: Erum Akbar Hussain, Zubi Sadiq, Muhammad Zia-Ul-Haq
DOI: https://doi.org/10.1007/978-3-319-95624-4
Publisher: Springer Cham
eBook Packages: Chemistry and Materials Science, Chemistry and Material Science (R0)
Copyright Information: Springer International Publishing AG, part of Springer Nature 2018
Hardcover ISBN: 978-3-319-95623-7Published: 06 October 2018
Softcover ISBN: 978-3-030-07073-1Published: 08 January 2019
eBook ISBN: 978-3-319-95624-4Published: 24 September 2018
Edition Number: 1
Number of Pages: X, 187
Number of Illustrations: 23 b/w illustrations, 31 illustrations in colour
Topics: Food Science, Organic Chemistry