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Books > Science & Mathematics > Biology, life sciences > Microbiology (non-medical)

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Impact of Food Processing on Anthocyanins (Hardcover, 1st ed. 2017) Loot Price: R3,516

Discovery Miles 35 160

Repayment Terms: R330 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 R3,516 Discovery Miles 35 160 | Repayment Terms: R330 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 Promotions
LSN:	981-10-2611-4
Barcode:	9789811026119