LEADER 03755nam 22006015 450 001 9910149597003321 005 20200703143343.0 010 $a9789811026126 024 7 $a10.1007/978-981-10-2612-6 035 $a(CKB)3710000000928203 035 $a(DE-He213)978-981-10-2612-6 035 $a(MiAaPQ)EBC4732583 035 $a(PPN)197138551 035 $a(EXLCZ)993710000000928203 100 $a20161103d2017 u| 0 101 0 $aeng 135 $aurnn|008mamaa 181 $ctxt$2rdacontent 182 $cc$2rdamedia 183 $acr$2rdacarrier 200 10$aImpact of Food Processing on Anthocyanins /$fby Xiaonan Sui 205 $a1st ed. 2017. 210 1$aSingapore :$cSpringer Singapore :$cImprint: Springer,$d2017. 215 $a1 online resource (XXVI, 129 p. 27 illus., 8 illus. in color.) 225 1 $aSpringer Theses, Recognizing Outstanding Ph.D. Research,$x2190-5053 300 $a"Doctoral Thesis accepted by National University of Singapore, Singapore." 311 $a981-10-2611-4 311 $a981-10-2612-2 320 $aIncludes bibliographical references at the end of each chapters and index. 327 $aIntroduction -- 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. . 330 $aThis thesis studies the impact of food processing on the stability and antioxidant capacity of anthocyanins in aqueous and real food systems. It investigates the effects of temperature and pH on the stability and antioxidant capacity of anthocyanins in aqueous systems and in real semi-solid and solid food systems including bread and biscuits. The results of this thesis offer food manufacturers valuable guidelines on the production of functional foods containing anthocyanins, helping to reduce anthocyanins loss and achieve a desired amount of anthocyanins in foods with extra health benefits. . 410 0$aSpringer Theses, Recognizing Outstanding Ph.D. Research,$x2190-5053 606 $aFood?Biotechnology 606 $aMicrobiology 606 $aNutrition    606 $aFood Science$3https://scigraph.springernature.com/ontologies/product-market-codes/C15001 606 $aFood Microbiology$3https://scigraph.springernature.com/ontologies/product-market-codes/L23040 606 $aNutrition$3https://scigraph.springernature.com/ontologies/product-market-codes/C18000 615 0$aFood?Biotechnology. 615 0$aMicrobiology. 615 0$aNutrition   . 615 14$aFood Science. 615 24$aFood Microbiology. 615 24$aNutrition. 676 $a582.019218 700 $aSui$b Xiaonan$4aut$4http://id.loc.gov/vocabulary/relators/aut$0767661 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a9910149597003321 996 $aImpact of Food Processing on Anthocyanins$91563131 997 $aUNINA