03743nam 22006015 450 991014959700332120200703143343.0978981102612610.1007/978-981-10-2612-6(CKB)3710000000928203(DE-He213)978-981-10-2612-6(MiAaPQ)EBC4732583(PPN)197138551(EXLCZ)99371000000092820320161103d2017 u| 0engurnn|008mamaatxtrdacontentcrdamediacrrdacarrierImpact of Food Processing on Anthocyanins /by Xiaonan Sui1st ed. 2017.Singapore :Springer Singapore :Imprint: Springer,2017.1 online resource (XXVI, 129 p. 27 illus., 8 illus. in color.) Springer Theses, Recognizing Outstanding Ph.D. Research,2190-5053"Doctoral Thesis accepted by National University of Singapore, Singapore."981-10-2611-4 981-10-2612-2 Includes bibliographical references at the end of each chapters and index.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. .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. .Springer Theses, Recognizing Outstanding Ph.D. Research,2190-5053Food—BiotechnologyMicrobiologyNutritionFood Sciencehttps://scigraph.springernature.com/ontologies/product-market-codes/C15001Food Microbiologyhttps://scigraph.springernature.com/ontologies/product-market-codes/L23040Nutritionhttps://scigraph.springernature.com/ontologies/product-market-codes/C18000Food—Biotechnology.Microbiology.Nutrition.Food Science.Food Microbiology.Nutrition.582.019218Sui Xiaonanauthttp://id.loc.gov/vocabulary/relators/aut767661MiAaPQMiAaPQMiAaPQBOOK9910149597003321Impact of Food Processing on Anthocyanins1563131UNINA