Impact of Food Processing on Anthocyanins

This thesis studies the impact of food processing on the stability and antioxidant capacity of anthocyanins in aqueous and real food systems. It investigates the effects of temperature and pH on the stability and antioxidant capacity of anthocyanins in aqueous systems and in real semi-solid and soli...

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Detaylı Bibliyografya
Yazar: Sui, Xiaonan (Yazar)
Müşterek Yazar: SpringerLink (Online service)
Materyal Türü: e-Kitap
Dil:İngilizce
Baskı/Yayın Bilgisi: Singapore : Springer Nature Singapore : 2017.
Imprint: Springer,
Edisyon:1st ed. 2017.
Seri Bilgileri:Springer Theses, Recognizing Outstanding Ph.D. Research,
Konular:
Food science.
Food > Microbiology.
Nutrition   .
Food Science.
Food Microbiology.
Nutrition.
Online Erişim:Full-text access
Diğer Bilgiler
Özet:This thesis studies the impact of food processing on the stability and antioxidant capacity of anthocyanins in aqueous and real food systems. It investigates the effects of temperature and pH on the stability and antioxidant capacity of anthocyanins in aqueous systems and in real semi-solid and solid food systems including bread and biscuits. The results of this thesis offer food manufacturers valuable guidelines on the production of functional foods containing anthocyanins, helping to reduce anthocyanins loss and achieve a desired amount of anthocyanins in foods with extra health benefits. .
Fiziksel Özellikler:XXVI, 129 p. 27 illus., 8 illus. in color. online resource.
ISBN:9789811026126
ISSN:2190-5061
DOI:10.1007/978-981-10-2612-6

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