Übersicht			Auf mobile öffnen

Lieferstatus:	Auf Bestellung (Lieferzeit unbekannt)
Veröffentlichung:	Dezember 2016
Genre:	Naturwissensch., Medizin, Technik
	B / biochemistry / Chemistry and Materials Science / Food Microbiology / Food Science / Food—Biotechnology / microbiology / Microbiology (non-medical) / Nutrition
ISBN:	9789811026119
EAN-Code:	9789811026119
Verlag:	Springer Nature EN
Einband:	Gebunden
Sprache:	English
Serie:	Springer Theses
Dimensionen:	H 235 mm / B 155 mm / D
Gewicht:	3613 gr
Seiten:	129
Illustration:	XXVI, 129 p. 27 illus., 8 illus. in color., schwarz-weiss Illustrationen, farbige Illustrationen
Bewertung:	Titel bewerten / Meinung schreiben

Inhalt:

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.