國立虎尾科技大學 |

Impact of food processing on anthocyanins

Record Type:	Language materials, printed : Monograph/item
Title/Author:	Impact of food processing on anthocyanins/ by Xiaonan Sui.
Author:	Sui, Xiaonan.
Published:	Singapore :Springer Singapore : : 2017.,
Description:	xxvi, 129 p. :ill., digital ; : 24 cm.;
Contained By:	Springer eBooks
Subject:	Anthocyanins. -
Online resource:	http://dx.doi.org/10.1007/978-981-10-2612-6
ISBN:	9789811026126

Impact of food processing on anthocyanins
Sui, Xiaonan.

Impact of food processing on anthocyanins[electronic resource] /by Xiaonan Sui. - Singapore :Springer Singapore :2017. - xxvi, 129 p. :ill., digital ;24 cm. - Springer theses,2190-5053. - Springer theses..

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.

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.

ISBN: 9789811026126

Standard No.: 10.1007/978-981-10-2612-6doiSubjects--Topical Terms:

897010
Anthocyanins.

LC Class. No.: QK898.A55

Dewey Class. No.: 572.2

Impact of food processing on anthocyanins
LDR:02551nam a2200325 a 4500 001 957089
003 DE-He213
005 20161103150337.0
006 m d
007 cr nn 008maaau
008 201118s2017 si s 0 eng d
020 $a 9789811026126 $q (electronic bk.)
020 $a 9789811026119 $q (paper)
024 7 $a 10.1007/978-981-10-2612-6 $2 doi
035 $a 978-981-10-2612-6
040 $a GP $c GP
041 0 $a eng
050 4 $a QK898.A55
072 7 $a TDCT $2 bicssc
072 7 $a TEC012000 $2 bisacsh
082 0 4 $a 572.2 $2 23
090 $a QK898.A55 $b S948 2017
100 1 $a Sui, Xiaonan. $3 1248524
245 1 0 $a Impact of food processing on anthocyanins $h [electronic resource] / $c by Xiaonan Sui.
260 $a Singapore : $c 2017. $b Springer Singapore : $b Imprint: Springer,
300 $a xxvi, 129 p. : $b ill., digital ; $c 24 cm.
490 1 $a Springer theses, $x 2190-5053
505 0 $a 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.
520 $a 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.
650 0 $a Anthocyanins. $3 897010
650 0 $a Food industry and trade. $3 555135
650 1 4 $a Chemistry. $3 593913
650 2 4 $a Food Science. $3 673136
650 2 4 $a Food Microbiology. $3 582543
650 2 4 $a Nutrition. $3 581367
710 2 $a SpringerLink (Online service) $3 593884
773 0 $t Springer eBooks
830 0 $a Springer theses. $3 831604
856 4 0 $u http://dx.doi.org/10.1007/978-981-10-2612-6
950 $a Chemistry and Materials Science (Springer-11644)