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. ------------- Our members see more. Join us!
