Impact of Food Processing on Anthocyanins
Softcover reprint of the original 1st ed. 2017
by
Xiaonan Sui
Book Details
Format
Paperback / Softback
Book Series
Springer Theses
ISBN-10
981109666X
ISBN-13
9789811096662
Edition
Softcover reprint of the original 1st ed. 2017
Publisher
Springer Verlag, Singapore
Imprint
Springer Verlag, Singapore
Country of Manufacture
GB
Country of Publication
GB
Publication Date
Jul 5th, 2018
Print length
129 Pages
Weight
254 grams
Dimensions
15.80 x 23.50 x 0.90 cms
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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