(Download) "Impact of Food Processing on Anthocyanins" by Xiaonan Sui ~ eBook PDF Kindle ePub Free

January 03, 2021

eBook details

Title: Impact of Food Processing on Anthocyanins
Author : Xiaonan Sui
Release Date : January 02, 2016
Genre: MZGenre.ProfessionalTechnical.Engineering.eBooks.ChemicalPetroleumEngineering,Books,Professional & Technical,Engineering,Science & Nature,Life Sciences,
Pages : * pages
Size : 2832 KB

Description

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.