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Food Chemistry, Function and Analysis
Anthocyanins from Natural Sources: Exploiting Targeted Delivery for Improved Health
Edited by
Marianne Su-Ling Brooks;
Marianne Su-Ling Brooks
Dalhousie University, Canada
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Giovana B Celli
Giovana B Celli
Dalhousie University, Canada
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Hardback ISBN:
978-1-78801-215-7
PDF ISBN:
978-1-78801-261-4
EPUB ISBN:
978-1-78801-736-7
Special Collection:
2019 ebook collection
No. of Pages:
315
Published online:
11 Feb 2019
Published in print:
13 Feb 2019
Book Chapter
Chapter 11: Closing Remarks and Future Prospects
By
M. S. Brooks
;
M. S. Brooks
Dalhousie University, Department of Process Engineering and Applied Science
PO Box 15000
Halifax, NS B3H 4R2
Canada
[email protected]
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G. B. Celli
G. B. Celli
Dalhousie University, Department of Process Engineering and Applied Science
PO Box 15000
Halifax, NS B3H 4R2
Canada
[email protected]
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Published:11 Feb 2019
-
Special Collection: 2019 ebook collection
Page range:
305 - 309
Citation
M. S. Brooks and G. B. Celli, in Anthocyanins from Natural Sources: Exploiting Targeted Delivery for Improved Health, ed. M. S. Brooks and G. B. Celli, The Royal Society of Chemistry, 2019, ch. 11, pp. 305-309.
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This chapter looks back at what has been covered in the previous ten chapters and discusses some of the future prospects for anthocyanins. In order to efficiently exploit anthocyanins from natural sources for improved health, it is necessary to develop an interdisciplinary approach, such as in this book, to facilitate innovation in the functional food and nutraceutical industries.
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