دانلود کتاب Impact of Food Processing on Anthocyanins

فهرست مطالب :

Front Matter....Pages i-xxvi
Introduction....Pages 1-4
Literature Review....Pages 5-14
Monte Carlo Modelling of Non-isothermal Degradation of Two Cyanidin-Based Anthocyanins in Aqueous System at High Temperatures and its Impact on Antioxidant Capacities....Pages 15-31
Combined Effect of pH and High Temperature on the Stability and Antioxidant Capacity of Two Anthocyanins in Aqueous Solution....Pages 33-47
Changes in the Color, Chemical Stability and Antioxidant Capacity of Thermally Treated Anthocyanin Aqueous Solution Over Storage....Pages 49-65
Anthocyanins During Baking: Their Degradation Kinetics and Impacts on Color and Antioxidant Capacity of Bread....Pages 67-86
Bread Fortified with Anthocyanin-Rich Extract from Black Rice as Nutraceutical Sources: Its Quality Attributes and In Vitro Digestibility....Pages 87-102
Anthocyanins as Functional Ingredients in Biscuits: Their Stability, Antioxidant Capacity, and Preventive Effect on Retarding Lipid Oxidation....Pages 103-114
In Vitro and In Silico Studies of Anthocyanins Against Pancreatic α-Amylase....Pages 115-125
Conclusions and Recommendations....Pages 127-129