Book Details
Format
Hardback or Cased Book
Book Series
Springer Theses
ISBN-10
9811026114
ISBN-13
9789811026119
Edition
1st ed. 2017
Publisher
Springer Verlag, Singapore
Imprint
Springer Verlag, Singapore
Country of Manufacture
SG
Country of Publication
GB
Publication Date
Dec 2nd, 2016
Print length
129 Pages
Product Classification:
BiochemistryMicrobiology (non-medical)Food & beverage technologyFood and beverage technology
Ksh 16,200.00
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This thesis studies the impact of food processing on the stability and antioxidant capacity of anthocyanins in aqueous and real food systems.
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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