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Impact of Food Processing on Anthocyanins

  • Xiaonan Sui
Book

Part of the Springer Theses book series (Springer Theses)

About this book

Introduction

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. 

Keywords

Anthocyanins Thermal Stability Anthocyanins Thermal Processing Anthocyanins pH Stability Antioxidant Capacity Inhibitory Activity Anthocyanins-containing Functional Foods Anthocyanins Degradation Bread Fortified Anthocyanins Biscuits Fortified Anthocyanins Retarding Lipid Oxidation

Authors and affiliations

  • Xiaonan Sui
    • 1
  1. 1.Food Science and Technology ProgrammeNational University of SingaporeSingaporeSingapore

Bibliographic information