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Impact of Food Processing on Anthocyanins

Produktform: E-Buch Text Elektronisches Buch in proprietärem

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.  weiterlesen

Dieser Artikel gehört zu den folgenden Serien

Elektronisches Format: PDF

Sprache(n): Englisch

ISBN: 978-9811026126 / 978-9811026126 / 9789811026126

Verlag: Springer Singapore

Erscheinungsdatum: 02.11.2016

Seiten: 129

Autor(en): Xiaonan Sui

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