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Impact of food processing on anthocyanins / Xiaonan Sui
- 作者： Sui, Xiaonan
- 出版： Singapore : Springer c2017
- 叢書名： Springer Theses
- 主題： Anthocyanins , Food industry and trade.
- ISBN： 9789811026119 (hbk.) :: US$118.00
- 一般註："Doctoral thesis accepted by National University of Singapore, Singapore."
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讀者標籤：
- 系統號： 005242915 | 機讀編目格式
館藏資訊
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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