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.
- ISBN13 9789811096662
- Publish Date 5 July 2018 (first published 2 December 2016)
- Publish Status Active
- Publish Country SG
- Imprint Springer Verlag, Singapore
- Edition Softcover reprint of the original 1st ed. 2017
- Format Paperback
- Pages 129
- Language English