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Impact of Food Processing on Anthocyanins (Springer Theses)

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en Limba Engleză Carte Hardback – 02 Dec 2016
This thesis studies the impact of food processing on the stability and antioxidant capacity of anthocyanins in aqueous and real food systems.
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Specificații

ISBN-13: 9789811026119
ISBN-10: 9811026114
Pagini: 224
Dimensiuni: 155 x 235 x 11 mm
Greutate: 0.40 kg
Ediția: 1st ed. 2017
Editura: Springer
Colecția Springer
Seria Springer Theses

Locul publicării: Singapore, Singapore

Cuprins


Introduction.- Literature Review.- Monte Carlo Modelling of Non-Isothermal Degradation of Two Cyanidin-Based Anthocyanins in Aqueous System at High Temperatures and its Impact on Antioxidant Capacities.- Combined Effect of pH and High Temperature on the Stability and Antioxidant Capacity of Two Anthocyanins in Aqueous Solution.- Changes in the Color, Chemical Stability and Antioxidant Capacity of Thermally Treated Anthocyanin Aqueous Solution Over Storage.- Anthocyanins During Baking: their Degradation Kinetics and Impacts on Color and Antioxidant Capacity of Bread.- Bread Fortified with Anthocyanin-rich Extract from Black Rice as Nutraceutical Sources: its Quality Attributes and In Vitro Digestibility.- Anthocyanins as Functional Ingredients in Biscuits: Their Stability, Antioxidant Capacity, and Preventive Effect on Retarding Lipid Oxidation.- In Vitro and In Silico Studies of Anthocyanins Against Pancreatic A-Amylase.- Conclusions and Recommendations. 




Textul de pe ultima copertă

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. 

Caracteristici


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