|
|
Impact of Food Processing on Anthocyanins
Xiaonan Sui
eBook. Springer Singapore 2016-11-02.
ISBN 9789811026126
|
|
|
Compra de Fnac
|
Descripción de la editorial
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
Más libros de Xiaonan Sui
Libros similares
Haz una reseña del libro
Escribe una reseña y comporte tus opiniones con otros. Trata de centrarte en el contenido del libro. Lee nuestras instrucciones para más información.
Impact of Food Processing on Anthocyanins
Critica de Libros » Impact of Food Processing on Anthocyanins
|
|
|
|
|
|
|