Impact of Food Processing on Anthocyanins, Sui Xiaonan

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.

Название: Anthocyanins from natural sources
ISBN: 1788012151 ISBN-13(EAN): 9781788012157
Издательство: Royal Society of Chemistry
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Цена: 37805.00 р.
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Описание: Anthocyanins are interesting due to their potential health-promoting properties as dietary antioxidants. This book discusses ways of targeting the delivery of these compounds in the body through controlled release.

Название: Anthocyanins
ISBN: 3038422282 ISBN-13(EAN): 9783038422280
Издательство: Неизвестно
Цена: 14500.00 р.
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Автор: Kevin Gould; Kevin M Davies; Chris Winefield
Название: Anthocyanins
ISBN: 1489989552 ISBN-13(EAN): 9781489989550
Издательство: Springer
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Цена: 21661.00 р.
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Описание: Featured areas include their relevance to:* Plant stress* Flower and fruit color* Human health* Wine quality and health attributes* Food colorants and ingredients* Cell culture production systems* The pastoral sector

Автор: Kevin Gould; Kevin M Davies; Chris Winefield
Название: Anthocyanins
ISBN: 0387773347 ISBN-13(EAN): 9780387773346
Издательство: Springer
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Цена: 28734.00 р.
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Описание: There has been an unprecedented expansion of knowledge about anthocyanins pigments. This book covers various aspects of the biosynthesis and function of anthocyanins (and related compounds such as proanthocyanidins) in plants, and their applications in agriculture, food products, and human health.

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.

Автор: Lauren S. Jackson; Mark G. Knize; Jeffrey N. Morga
Название: Impact of Processing on Food Safety
ISBN: 0306460513 ISBN-13(EAN): 9780306460517
Издательство: Springer
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Цена: 25149.00 р.
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Описание: Represents a comprehensive overview of safety issues relating to food processing. This book includes a discussion on food processing and its effects on nutritional quality; the formation of toxic compounds; the destruction of detrimental contaminants; the effects of processing on microbial safety; and, chemical safety of food.