Health Benefits of Anthocyanins and Their Encapsulation for Potential Use in Food Systems: A Review

Critical Reviews in Food Science and Nutrition

Volumn 56, Issue 13, 2016, Pages 2223-2230

  Yousuf, Basharat ^a   Gul, Khalid ^b   Wani, Ali Abas ^c,d   Singh, Preeti ^c  

^a SANT LONGOWAL INSTITUTE OF ENGINEERING AND TECHNOLOGY   (India)

^b PUNJAB AGRICULTURAL UNIVERSITY   (India)

^c FRAUNHOFER INSTITUTE FOR PROCESS ENGINEERING AND PACKAGING IVV   (Germany)

^d ISLAMIC UNIVERSITY OF SCIENCE AND TECHNOLOGY   (India)

Author keywords

Anthocyanins; antioxidants; coloring agent; encapsulation; flavonoids; health benefits

Indexed keywords

ANTIOXIDANTS; DISEASES; ENCAPSULATION; FIGHTER AIRCRAFT; FLAVONOIDS; FOOD STORAGE; HEALTH;

ANTHOCYANIN PIGMENT; BIOACTIVE COMPOUNDS; CEREAL GRAINS; COLORING AGENTS; ENVIRONMENTAL CONDITIONS; FOOD SYSTEM; HEALTH BENEFITS; MEDICAL PRODUCTS;

ANTHOCYANINS;

ANTHOCYANIN; ANTIOXIDANT;

BIOAVAILABILITY; CHEMISTRY; DIET; DRUG STABILITY; FOOD GRAIN; FOOD HANDLING; FOOD PRESERVATION; FRUIT; HEALTH PROMOTION; HUMAN; ISOLATION AND PURIFICATION; PHARMACEUTICS; PROCEDURES; VEGETABLE;

ANTHOCYANINS; ANTIOXIDANTS; BIOLOGICAL AVAILABILITY; DIET; DRUG STABILITY; EDIBLE GRAIN; FOOD HANDLING; FOOD PRESERVATION; FRUIT; HEALTH PROMOTION; HUMANS; TECHNOLOGY, PHARMACEUTICAL; VEGETABLES;

EID: 84982958568     PISSN: 10408398     EISSN: 15497852     Source Type: Journal    
DOI: 10.1080/10408398.2013.805316     Document Type: Article

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