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Impact of Food Processing on Anthocyanins (Hardcover, 1st ed. 2017) Loot Price: R3,449
Discovery Miles 34 490
Repayment Terms: R323 pm x 12*
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Impact of Food Processing on Anthocyanins (Hardcover, 1st ed. 2017): Xiaonan Sui

Impact of Food Processing on Anthocyanins (Hardcover, 1st ed. 2017)

Xiaonan Sui

Series: Springer Theses

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Loot Price R3,449 Discovery Miles 34 490 | Repayment Terms: R323 pm x 12*

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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.

General

Imprint: Springer Verlag, Singapore
Country of origin: Singapore
Series: Springer Theses
Release date: December 2016
First published: 2017
Authors: Xiaonan Sui
Dimensions: 235 x 155 x 11mm (L x W x T)
Format: Hardcover
Pages: 129
Edition: 1st ed. 2017
ISBN-13: 978-981-10-2611-9
Categories: Books > Science & Mathematics > Biology, life sciences > Biochemistry > General
Books > Science & Mathematics > Biology, life sciences > Microbiology (non-medical) > General
Books > Professional & Technical > Industrial chemistry & manufacturing technologies > Industrial chemistry > Food & beverage technology > General
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LSN: 981-10-2611-4
Barcode: 9789811026119

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