rdf-syntax-grammar
mods:
  schema location: http://www.loc.gov/mods/v3 http://www.loc.gov/standards/mods/v3/mods-3-2.xsd
  title info:
    title: Impact of Food Processing on Anthocyanins
  name:
    name part: Sui, Xiaonan.
    role:
      role term: creator
    role:
      role term: author.
  name:
    name part: SpringerLink (Online service)
  type of resource: text
  origin info:
    place:
      place term: si
    date issued: 2017
    issuance: monographic
  language:
    language term: eng
  physical description:
    form: electronic
    form: electronic resource
    reformatting quality: access
    form: remote
    extent: XXVI, 129 p. 27 illus., 8 illus. in color. online resource.
  abstract: 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. .
  table of contents: Introduction -- Literature Review -- Monte Carlo Modelling of Non-Isothermal Degradation of Two Cyanidin-Based Anthocyanins in Aqueous System at High Temperatures and its Impact on Antioxidant Capacities -- Combined Effect of pH and High Temperature on the Stability and Antioxidant Capacity of Two Anthocyanins in Aqueous Solution -- Changes in the Color, Chemical Stability and Antioxidant Capacity of Thermally Treated Anthocyanin Aqueous Solution Over Storage -- Anthocyanins During Baking: their Degradation Kinetics and Impacts on Color and Antioxidant Capacity of Bread -- Bread Fortified with Anthocyanin-rich Extract from Black Rice as Nutraceutical Sources: its Quality Attributes and In Vitro Digestibility -- Anthocyanins as Functional Ingredients in Biscuits: Their Stability, Antioxidant Capacity, and Preventive Effect on Retarding Lipid Oxidation -- In Vitro and In Silico Studies of Anthocyanins Against Pancreatic A-Amylase -- Conclusions and Recommendations. .
  note: by Xiaonan Sui.
  subject:
    topic: Chemistry
  subject:
    topic: Food
    topic: Biotechnology
  subject:
    topic: Nutrition
  subject:
    topic: Microbiology
  subject:
    topic: Chemistry
  subject:
    topic: Food Science
  subject:
    topic: Food Microbiology
  subject:
    topic: Nutrition
  classification: TP248.65.F66
  classification: 641.3
  classification: 664
  related item:
    title info:
      title: Springer eBooks
  related item:
    title info:
      title: Springer Theses, Recognizing Outstanding Ph.D. Research
  identifier: 9789811026126
  identifier: http://dx.doi.org/10.1007/978-981-10-2612-6
  record info:
    record creation date: 161103
    record change date: 20161103150337.0
    record identifier: 978-981-10-2612-6