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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Bibliographic Details
Main Author: Sui, Xiaonan (Author)
Corporate Author: SpringerLink (Online service)
Format: e-Book
Language:English
Published: Singapore : Springer Nature Singapore : 2017.
Imprint: Springer,
Edition:1st ed. 2017.
Series:Springer Theses, Recognizing Outstanding Ph.D. Research,
Subjects:
Food science.
Food > Microbiology.
Nutrition   .
Food Science.
Food Microbiology.
Nutrition.
Online Access:Full-text access

Internet

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