| 书目名称 | Impact of Food Processing on Anthocyanins |
| 编辑 | Xiaonan Sui |
| 视频video | |
| 概述 | Nominated as an outstanding PhD thesis by the National University of Singapore.Winner of the Best Postgraduate Award 2015, Food Science and Technology Programme, National University of Singapore.Summa |
| 丛书名称 | Springer Theses |
| 图书封面 |  |
| 描述 | .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. . |
| 出版日期 | Book 2017 |
| 关键词 | Anthocyanins Thermal Stability; Anthocyanins Thermal Processing; Anthocyanins pH Stability; Antioxidant |
| 版次 | 1 |
| doi | https://doi.org/10.1007/978-981-10-2612-6 |
| isbn_softcover | 978-981-10-9666-2 |
| isbn_ebook | 978-981-10-2612-6Series ISSN 2190-5053 Series E-ISSN 2190-5061 |
| issn_series | 2190-5053 |
| copyright | Springer Science+Business Media Singapore 2017 |
发表于 2025-3-21 19:02:40
