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Impact of Food Processing on Anthocyanins

Impact of Food Processing on Anthocyanins


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About the Book


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.



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Product Details
  • ISBN-13: 9789811026119
  • Publisher: Springer
  • Publisher Imprint: Springer
  • Edition: 1st ed. 2017
  • Language: English
  • Returnable: Y
  • Spine Width: 11 mm
  • Width: 156 mm
  • ISBN-10: 9811026114
  • Publisher Date: 02 Dec 2016
  • Binding: Hardback
  • Height: 234 mm
  • No of Pages: 129
  • Series Title: Springer Theses
  • Weight: 449 gr


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