Springer - Impact Of Food Processing On Anthocyanins (2017 EN)

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  1. Kanka

    Kanka Well-Known Member Loyal User

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    Author: Xiaonan Sui
    Full Title: Impact Of Food Processing On Anthocyanins
    Publisher: Springer; 1st ed. 2017 edition (December 2, 2016)
    Year: 2017
    ISBN-13: 9789811026126 (978-981-10-2612-6), 9789811026119 (978-981-10-2611-9)
    ISBN-10: 9811026122, 9811026114
    Pages: 129
    Language: English
    Genre: Food Science & Nutrition
    File type: PDF (True)
    Quality: 10/10
    Price: 106.99 €


    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.

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