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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