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Impact of Food Processing on Anthocyanins

Jezik EngleskiEngleski
Knjiga Tvrdi uvez
Knjiga Impact of Food Processing on Anthocyanins Xiaonan Sui
Libristo kod: 13805180
Nakladnici Springer Verlag, Singapore, prosinac 2016
This thesis studies the impact of food processing on the stability and antioxidant capacity of antho... Cijeli opis
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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
Uvez Knjiga - Tvrdi uvez
Datum izdanja 2016
Broj stranica 129
EAN 9789811026119
ISBN 9811026114
Libristo kod 13805180
Nakladnici Springer Verlag, Singapore
Težina 3613
Dimenzije 155 x 235 x 15

Kategorija

Technology, Engineering, Agriculture > Industrial chemistry & manufacturing technologies > Industrial chemistry & chemical engineering > Food & beverage technology
Mathematics & Science > Biology, life sciences > Biochemistry
Mathematics & Science > Biology, life sciences > Microbiology (non-medical)
Mathematics & Science > Chemistry
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