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Changes in the Color, Chemical Stability and Antioxidant Capacity of Thermally Treated Anthocyanin Aqueous Solution Over Storage

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Impact of Food Processing on Anthocyanins

Part of the book series: Springer Theses ((Springer Theses))

Abstract

Color plays an important role in every food item we eat or drink, and it is often taken by consumers as a quality indicator and as well as for aesthetic reasons.

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Authors and Affiliations

  1. Food Science and Technology Programme c/o Department of Chemistry , National University of Singapore, Science Drive 3, Singapore, 117542, Singapore

    Xiaonan Sui

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  1. Xiaonan Sui
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Correspondence to Xiaonan Sui .

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Sui, X. (2017). Changes in the Color, Chemical Stability and Antioxidant Capacity of Thermally Treated Anthocyanin Aqueous Solution Over Storage. In: Impact of Food Processing on Anthocyanins. Springer Theses. Springer, Singapore. https://doi.org/10.1007/978-981-10-2612-6_5

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