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Impact of Food Processing on Anthocyanins
Jezik
Engleski
Engleski
Knjiga
Meki uvez
This thesis studies the impact of food processing on the stability and antioxidant capacity of antho...
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Libristo kod: 19822079
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304 b
304 b
121.04
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Šaljemo za 13-16 dana
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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. 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.
Informacije o knjizi
Puni naziv
Impact of Food Processing on Anthocyanins
Autor
XIAONAN SUI
Jezik
Engleski
Engleski
Uvez
Knjiga - Meki uvez
Datum izdanja
2018
Broj stranica
129
EAN
9789811096662
ISBN
9789811096662
Libristo kod
19822079
Nakladnici
Springer Verlag, Singapore
Težina
254
Dimenzije
235 x 158 x 9
