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Impact of Food Processing on Anthocyanins
Xiaonan Sui
€ 123.32
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Description for Impact of Food Processing on Anthocyanins
Hardback. Series: Springer Theses. Num Pages: 129 pages, 19 black & white illustrations, 8 colour illustrations, 7 colour tables, biography. BIC Classification: PSB; PSG; TDCT. Category: (P) Professional & Vocational. Dimension: 235 x 155 x 11. Weight in Grams: 403.
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.
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.
Product Details
Format
Hardback
Publication date
2016
Publisher
Springer Verlag, Singapore Singapore
Number of pages
129
Condition
New
Series
Springer Theses
Number of Pages
129
Place of Publication
Singapore, Singapore
ISBN
9789811026119
SKU
V9789811026119
Shipping Time
Usually ships in 15 to 20 working days
Ref
99-15
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