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Impact of Food Processing on Anthocyanins 1 Impact of Food Processing on Anthocyanins 1
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Impact of Food Processing on Anthocyanins

Description

(Springer Theses) 1st ed. 2017 Edition 

by Xiaonan Sui (Author) 

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.

Details

Year:
2017
Pages:
147
Language:
English
Format:
PDF
Size:
4 MB
ISBN-10:
9811026130, 9811026114
ISBN-13:
978-9811026133, 978-9811026119
ASIN:
B01M9JW3PT
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