Impact of Food Processing on Anthocyanins
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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| Language: | English |
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Singapore :
Springer Singapore : Imprint: Springer,
2017.
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| Edition: | 1st ed. 2017. |
| Series: | Springer Theses, Recognizing Outstanding Ph.D. Research,
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| Online Access: | https://doi.org/10.1007/978-981-10-2612-6 |