Impact of Food Processing on Anthocyanins

• Κύριος συγγραφέας: Sui, Xiaonan (Συγγραφέας)
• Συγγραφή απο Οργανισμό/Αρχή: SpringerLink (Online service)
• Μορφή: Ηλεκτρονική πηγή Ηλ. βιβλίο
• Γλώσσα: English
• Έκδοση: Singapore : Springer Singapore : Imprint: Springer, 2017.
• Σειρά: Springer Theses, Recognizing Outstanding Ph.D. Research,
• Θέματα: Chemistry.; Food > Biotechnology.; Nutrition.; Microbiology.; Food Science.; Food Microbiology.

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 soli...