Impact of Food Processing on Anthocyanins (Springer Theses) (Paperback)

Impact of Food Processing on Anthocyanins (Springer Theses) By Xiaonan Sui Cover Image

Impact of Food Processing on Anthocyanins (Springer Theses) (Paperback)

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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.


Product Details ISBN: 9789811096662
ISBN-10: 981109666X
Publisher: Springer
Publication Date: July 5th, 2018
Pages: 129
Language: English
Series: Springer Theses