Impact of Food Processing on Anthocyanins

Impact of Food Processing on Anthocyanins by Xiaonan Sui.

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 soli...

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Bibliographic Details
Main Author: Sui, Xiaonan (Author)
Corporate Author: SpringerLink (Online service)
Format: eBook
Language:English
Published: Singapore : Springer Singapore : Imprint: Springer, 2017.
Edition:1st ed. 2017.
Series:Springer Theses, Recognizing Outstanding Ph.D. Research,
Springer eBook Collection.
Subjects:
Food—Biotechnology.
Microbiology.
Nutrition   .
Electronic resources (E-books)
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Call Number: E-Book
Status: Available

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