Impact of Processing on Food Safety, Lauren S. Jackson; Mark G. Knize; Jeffrey N. Morga

Автор: Xiaonan Sui
Название: Impact of Food Processing on Anthocyanins
ISBN: 9811026114 ISBN-13(EAN): 9789811026119
Издательство: Springer
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Цена: 15372.00 р.
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Описание: 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.

Автор: Lauren S. Jackson; Mark G. Knize; Jeffrey N. Morga
Название: Impact of Processing on Food Safety
ISBN: 1461372011 ISBN-13(EAN): 9781461372011
Издательство: Springer
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Цена: 20962.00 р.
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Описание: Proceedings of an American Chemical Society symposium held in San Francisco, California, April 14 - 18, 1997

Автор: Preedy, Victor
Название: Processing and Impact on Active Components in Food
ISBN: 0128101598 ISBN-13(EAN): 9780128101599
Издательство: Elsevier Science
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Цена: 29139.00 р.
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Описание: From beef to baked goods, fish to flour, antioxidants are added to preserve the shelf life of foods and ensure consumer acceptability. These production-added components may also contribute to the overall availability of essential nutrients for intake as well as the prevention of the development of unwelcome product characteristics such as off-flavours or colours. However, there are processes that reduce the amount of naturally occurring antioxidants and awareness of that potential is just as important for those in product research and development. . . There is a practical need to understand not only the physiological importance of antioxidants in terms of consumer health benefit, but how they may be damaged or enhanced through the processing and packaging phases. This book presents information key to understanding how antioxidants change during production of a wide variety of food products, with a focus toward how this understanding may be translated effectively to other foods as well.