Impact of Food Processing on Anthocyanins
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Beschreibung
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.
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.
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 Summarizes the latest food processing studies on the stability and antioxidant capacity of anthocyanins in aqueous and real food systems Provides food manufacturers valuable guidelines on the production of functional foods containing anthocyanins Includes supplementary material: sn.pub/extras
Autor*in
Xiaonan Sui
Themen in »Impact of Food Processing on Anthocyanins«
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