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Impact of Food Processing on Anthocyanins (Hardcover) (Xiaonan Sui)

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About this item

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. 
Genre: Technology, Science
Series Title: Springer Theses
Format: Hardcover
Publisher: Springer Verlag
Author: Xiaonan Sui
Language: English
Street Date: December 2, 2016
TCIN: 51554955
UPC: 9789811026119
Item Number (DPCI): 248-24-4213
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