Anthocyanins in Fruits Vegetables and Grains

This text is a comprehensive reference covering the chemistry physiology chemotaxonomy biotechnology and food technology aspects of the anthocyanins. Topics discussed include types of anthocyanins structural transformations colour stabilization and intensification factors biosynthesis and intensification factors biosynthesis analysis and functions of anthocyanins. An in-depth review of the literature discussing anthocyanins of fruits cereals legumes roots tubers bulbs cole crops oilseeds herbs spices and minor crops is included as well