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Impact of Food Processing on Anthocyanins

Xiaonan Sui (Autor)

Buch | Hardcover

129 Seiten

2016 | 1st ed. 2017
Springer Verlag, Singapore
978-981-10-2611-9 (ISBN)

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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.

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.

Erscheinungsdatum	03.12.2016
Reihe/Serie	Springer Theses
Zusatzinfo	8 Illustrations, color; 19 Illustrations, black and white; XXVI, 129 p. 27 illus., 8 illus. in color.
Verlagsort	Singapore
Sprache	englisch
Maße	155 x 235 mm
Themenwelt	Medizin / Pharmazie ► Gesundheitsfachberufe ► Diätassistenz / Ernährungsberatung
	Naturwissenschaften ► Biologie ► Biochemie
	Naturwissenschaften ► Biologie ► Mikrobiologie / Immunologie
	Technik ► Lebensmitteltechnologie
Schlagworte	Anthocyanins-containing Functional Foods • Anthocyanins Degradation • Anthocyanins pH Stability • Anthocyanins Thermal Processing • Anthocyanins Thermal Stability • Antioxidant capacity • Biscuits Fortified Anthocyanins • Bread Fortified Anthocyanins • Inhibitory Activity • Retarding Lipid Oxidation
ISBN-10	981-10-2611-4 / 9811026114
ISBN-13	978-981-10-2611-9 / 9789811026119
Zustand	Neuware