The Resource Impact of Food Processing on Anthocyanins
Impact of Food Processing on Anthocyanins
- Language
- eng
- Extent
- 1 online resource (147 pages)
- Contents
-
- Impact of Food Processing on Anthocyanins Doctoral Thesis accepted by National University of Singapore, Singapore -- Parts of this thesis have been published in the following journal articles: -- Supervisor's Foreword -- Acknowledgements -- Contents -- 1 Introduction -- 1.1 Background -- 1.2 Aims and Objectives -- References -- 2 Literature Review -- 2.1 Anthocyanins -- 2.2 Color of Anthocyanins -- 2.3 Function of Anthocyanins -- 2.4 Stability of Anthocyanins -- 2.4.1 Structure Influence -- 2.4.2 Co-pigmentation Influence -- 2.4.3 pH Influence -- 2.4.4 Thermal Influence -- 2.4.5 Solid Content Influence -- 2.4.6 Water Activity (Aw) Influence -- 2.4.7 Oxygen Influence -- 2.5 Degradation of Anthocyanins -- References -- 3 Monte Carlo Modelling of Non-isothermal Degradation of Two Cyanidin-Based Anthocyanins in Aqueous System at High Temperatures and its Impact on Antioxidant Capacities -- 3.1 Introduction -- 3.2 Materials and Methods -- 3.2.1 Materials -- 3.2.2 Purification Procedure of Anthocyanins -- 3.2.3 Thermal Treatment of Anthocyanin Solutions -- 3.2.4 Quantification and Identification of Anthocyanins Using LCDAD and LCMS -- 3.2.5 Non-isothermal Kinetic Modelling -- 3.2.6 Monte Carlo Simulation -- 3.2.7 Validation of the Developed Models -- 3.2.8 Antioxidant Capacity Measurement -- 3.2.8.1 DPPH Assay -- 3.2.8.2 ABTS Assay -- 3.3 Results and Discussion -- 3.3.1 Anthocyanin Composition of Black Rice -- 3.3.2 Degradation Rate Constant and Activation Energy -- 3.3.3 Model Validation -- 3.3.4 Monte Carlo Simulation of Non-isothermal Degradation -- 3.3.5 Antioxidant Capacity of Thermally Treated Anthocyanin Solutions -- 3.4 Conclusions -- References -- 4 Combined Effect of pH and High Temperature on the Stability and Antioxidant Capacity of Two Anthocyanins in Aqueous Solution -- 4.1 Introduction -- 4.2 Materials and Methods -- 4.2.1 Materials
- 4.2.2 Cleaning Procedure of Anthocyanins -- 4.2.3 Preparation of Anthocyanin Buffer Solution -- 4.2.4 Thermal Treatment of Anthocyanin Buffer Solutions -- 4.2.5 Quantification of Anthocyanins Using HPLCDAD -- 4.2.6 Antioxidant Capacity Analysis -- 4.2.7 Kinetic Model Development -- 4.2.8 Statistical Analysis -- 4.3 Results and Discussion -- 4.3.1 pH Profile of Anthocyanin Buffer Solutions -- 4.3.2 Thermal Degradation Kinetics -- 4.3.2.1 Effect of Temperature -- 4.3.2.2 Effect of pH -- 4.3.2.3 Combined Effect of pH and Temperature -- 4.3.2.4 Activation Energy and Exponential Factor -- 4.3.3 Antioxidant Capacity -- 4.4 Conclusions -- References -- 5 Changes in the Color, Chemical Stability and Antioxidant Capacity of Thermally Treated Anthocyanin Aqueous Solution Over Storage -- 5.1 Introduction -- 5.2 Materials and Methods -- 5.2.1 Materials -- 5.2.2 Purification Procedure of Anthocyanins -- 5.2.3 Thermal Treatment of Anthocyanin Aqueous Solution -- 5.2.4 Accelerated Shelf-Life Testing -- 5.2.5 Quantification of Anthocyanins Using HPLCDAD -- 5.2.6 Color Measurement and Modelling -- 5.2.7 Antioxidant Capacity Measurement -- 5.2.8 Statistical Analysis -- 5.3 Results and Discussion -- 5.3.1 Changes in Color During Storage -- 5.3.2 Analysis and Modelling of TCD -- 5.3.3 Changes in Anthocyanin Concentration During Storage -- 5.3.4 Changes in Antioxidant Capacity During Storage -- 5.4 Conclusions -- References -- 6 Anthocyanins During Baking: Their Degradation Kinetics and Impacts on Color and Antioxidant Capacity of Bread -- 6.1 Introduction -- 6.2 Materials and Methods -- 6.2.1 Materials -- 6.2.2 Bread Sample Preparation -- 6.2.3 Moisture Content Analysis -- 6.2.4 pH Measurement -- 6.2.5 Color Measurement -- 6.2.6 Extraction of Anthocyanins -- 6.2.7 Quantification of Anthocyanins Using HPLCDAD -- 6.2.8 Non-isothermal Kinetic Modelling
- 6.2.9 Antioxidant Capacity Analysis -- 6.2.10 Total Phenolics Analysis -- 6.2.11 Statistical Analysis -- 6.3 Results and Discussion -- 6.3.1 Temperature-Time Profile -- 6.3.2 Moisture Content Analysis -- 6.3.3 pH Variation -- 6.3.4 Color Development -- 6.3.5 Non-isothermal Kinetic Modelling -- 6.3.6 Model Validation -- 6.3.7 Antioxidant Capacity and Total Phenolic Content -- 6.4 Conclusions -- References -- 7 Bread Fortified with Anthocyanin-Rich Extract from Black Rice as Nutraceutical Sources: Its Quality Attributes and In Vitro Digestibility -- 7.1 Introduction -- 7.2 Materials and Methods -- 7.2.1 Materials -- 7.2.2 Rheological Characteristics of Bread Dough -- 7.2.2.1 Farinograph Test -- 7.2.2.2 Extensograph Test -- 7.2.3 Bread Preparation -- 7.2.4 Quality Attributes Analysis of Bread -- 7.2.4.1 Specific Volume Analysis -- 7.2.4.2 Texture Analysis -- 7.2.5 In Vitro Digestibility Study -- 7.2.6 Measurement of Anthocyanins -- 7.2.7 Mathematical Modelling -- 7.2.8 Statistical Analysis -- 7.3 Results and Discussion -- 7.3.1 Farinograph Analysis -- 7.3.2 Extensograph Analysis -- 7.3.3 Bread Specific Volume -- 7.3.4 Texture Analysis -- 7.3.5 Analysis of Digestibility -- 7.3.6 Mathematical Modelling -- 7.3.7 Released Anthocyanins in Dialysates -- 7.4 Conclusions -- References -- 8 Anthocyanins as Functional Ingredients in Biscuits: Their Stability, Antioxidant Capacity, and Preventive Effect on Retarding Lipid Oxidation -- 8.1 Introduction -- 8.2 Materials and Methods -- 8.2.1 Materials -- 8.2.2 Preparation of Biscuits -- 8.2.3 Accelerated Shelf Life Storage -- 8.2.4 Extraction of Lipids -- 8.2.5 Extraction of Anthocyanins -- 8.2.6 Quantification of Anthocyanins -- 8.2.7 Mathematical Modelling -- 8.2.7.1 Baking Stage (Non-isothermal) -- 8.2.7.2 Accelerated Shelf Life Storage Stage (Isothermal) -- 8.2.8 pH Measurement
- 8.2.9 Antioxidant Capacity Analysis -- 8.2.10 Peroxide Value Determination -- 8.2.11 Statistical Analysis -- 8.3 Results and Discussion -- 8.3.1 The Stability of Anthocyanins -- 8.3.2 Change of pH -- 8.3.3 Antioxidant Capacity -- 8.3.4 Peroxide Value Analysis -- 8.4 Conclusions -- References -- 9 In Vitro and In Silico Studies of Anthocyanins Against Pancreatic Ü-Amylase -- 9.1 Introduction -- 9.2 Materials and Methods -- 9.2.1 Materials -- 9.2.2 Inhibition Activity and Mechanism Study -- 9.2.3 In Silico Molecular Docking Study -- 9.2.4 Statistical Analysis -- 9.3 Results and Discussion -- 9.3.1 The Inhibition Type of Anthocyanins -- 9.3.2 Inhibition Kinetics Analysis -- 9.3.3 Molecular Docking Studies -- 9.4 Conclusions -- References -- 10 Conclusions and Recommendations -- 10.1 Conclusions -- 10.2 Recommendations for Future Work -- Reference
- Isbn
- 9789811026126
- Label
- Impact of Food Processing on Anthocyanins
- Title
- Impact of Food Processing on Anthocyanins
- Language
- eng
- Cataloging source
- MiAaPQ
- Literary form
- non fiction
- Nature of contents
- dictionaries
- Series statement
- Springer Theses Ser
- Label
- Impact of Food Processing on Anthocyanins
- Link
- http://libproxy.rpi.edu/login?url=https://ebookcentral.proquest.com/lib/rpi/detail.action?docID=4732583
- Carrier category
- online resource
- Carrier category code
- cr
- Carrier MARC source
- rdacarrier
- Color
- multicolored
- Content category
- text
- Content type code
- txt
- Content type MARC source
- rdacontent
- Contents
-
- Impact of Food Processing on Anthocyanins Doctoral Thesis accepted by National University of Singapore, Singapore -- Parts of this thesis have been published in the following journal articles: -- Supervisor's Foreword -- Acknowledgements -- Contents -- 1 Introduction -- 1.1 Background -- 1.2 Aims and Objectives -- References -- 2 Literature Review -- 2.1 Anthocyanins -- 2.2 Color of Anthocyanins -- 2.3 Function of Anthocyanins -- 2.4 Stability of Anthocyanins -- 2.4.1 Structure Influence -- 2.4.2 Co-pigmentation Influence -- 2.4.3 pH Influence -- 2.4.4 Thermal Influence -- 2.4.5 Solid Content Influence -- 2.4.6 Water Activity (Aw) Influence -- 2.4.7 Oxygen Influence -- 2.5 Degradation of Anthocyanins -- References -- 3 Monte Carlo Modelling of Non-isothermal Degradation of Two Cyanidin-Based Anthocyanins in Aqueous System at High Temperatures and its Impact on Antioxidant Capacities -- 3.1 Introduction -- 3.2 Materials and Methods -- 3.2.1 Materials -- 3.2.2 Purification Procedure of Anthocyanins -- 3.2.3 Thermal Treatment of Anthocyanin Solutions -- 3.2.4 Quantification and Identification of Anthocyanins Using LCDAD and LCMS -- 3.2.5 Non-isothermal Kinetic Modelling -- 3.2.6 Monte Carlo Simulation -- 3.2.7 Validation of the Developed Models -- 3.2.8 Antioxidant Capacity Measurement -- 3.2.8.1 DPPH Assay -- 3.2.8.2 ABTS Assay -- 3.3 Results and Discussion -- 3.3.1 Anthocyanin Composition of Black Rice -- 3.3.2 Degradation Rate Constant and Activation Energy -- 3.3.3 Model Validation -- 3.3.4 Monte Carlo Simulation of Non-isothermal Degradation -- 3.3.5 Antioxidant Capacity of Thermally Treated Anthocyanin Solutions -- 3.4 Conclusions -- References -- 4 Combined Effect of pH and High Temperature on the Stability and Antioxidant Capacity of Two Anthocyanins in Aqueous Solution -- 4.1 Introduction -- 4.2 Materials and Methods -- 4.2.1 Materials
- 4.2.2 Cleaning Procedure of Anthocyanins -- 4.2.3 Preparation of Anthocyanin Buffer Solution -- 4.2.4 Thermal Treatment of Anthocyanin Buffer Solutions -- 4.2.5 Quantification of Anthocyanins Using HPLCDAD -- 4.2.6 Antioxidant Capacity Analysis -- 4.2.7 Kinetic Model Development -- 4.2.8 Statistical Analysis -- 4.3 Results and Discussion -- 4.3.1 pH Profile of Anthocyanin Buffer Solutions -- 4.3.2 Thermal Degradation Kinetics -- 4.3.2.1 Effect of Temperature -- 4.3.2.2 Effect of pH -- 4.3.2.3 Combined Effect of pH and Temperature -- 4.3.2.4 Activation Energy and Exponential Factor -- 4.3.3 Antioxidant Capacity -- 4.4 Conclusions -- References -- 5 Changes in the Color, Chemical Stability and Antioxidant Capacity of Thermally Treated Anthocyanin Aqueous Solution Over Storage -- 5.1 Introduction -- 5.2 Materials and Methods -- 5.2.1 Materials -- 5.2.2 Purification Procedure of Anthocyanins -- 5.2.3 Thermal Treatment of Anthocyanin Aqueous Solution -- 5.2.4 Accelerated Shelf-Life Testing -- 5.2.5 Quantification of Anthocyanins Using HPLCDAD -- 5.2.6 Color Measurement and Modelling -- 5.2.7 Antioxidant Capacity Measurement -- 5.2.8 Statistical Analysis -- 5.3 Results and Discussion -- 5.3.1 Changes in Color During Storage -- 5.3.2 Analysis and Modelling of TCD -- 5.3.3 Changes in Anthocyanin Concentration During Storage -- 5.3.4 Changes in Antioxidant Capacity During Storage -- 5.4 Conclusions -- References -- 6 Anthocyanins During Baking: Their Degradation Kinetics and Impacts on Color and Antioxidant Capacity of Bread -- 6.1 Introduction -- 6.2 Materials and Methods -- 6.2.1 Materials -- 6.2.2 Bread Sample Preparation -- 6.2.3 Moisture Content Analysis -- 6.2.4 pH Measurement -- 6.2.5 Color Measurement -- 6.2.6 Extraction of Anthocyanins -- 6.2.7 Quantification of Anthocyanins Using HPLCDAD -- 6.2.8 Non-isothermal Kinetic Modelling
- 6.2.9 Antioxidant Capacity Analysis -- 6.2.10 Total Phenolics Analysis -- 6.2.11 Statistical Analysis -- 6.3 Results and Discussion -- 6.3.1 Temperature-Time Profile -- 6.3.2 Moisture Content Analysis -- 6.3.3 pH Variation -- 6.3.4 Color Development -- 6.3.5 Non-isothermal Kinetic Modelling -- 6.3.6 Model Validation -- 6.3.7 Antioxidant Capacity and Total Phenolic Content -- 6.4 Conclusions -- References -- 7 Bread Fortified with Anthocyanin-Rich Extract from Black Rice as Nutraceutical Sources: Its Quality Attributes and In Vitro Digestibility -- 7.1 Introduction -- 7.2 Materials and Methods -- 7.2.1 Materials -- 7.2.2 Rheological Characteristics of Bread Dough -- 7.2.2.1 Farinograph Test -- 7.2.2.2 Extensograph Test -- 7.2.3 Bread Preparation -- 7.2.4 Quality Attributes Analysis of Bread -- 7.2.4.1 Specific Volume Analysis -- 7.2.4.2 Texture Analysis -- 7.2.5 In Vitro Digestibility Study -- 7.2.6 Measurement of Anthocyanins -- 7.2.7 Mathematical Modelling -- 7.2.8 Statistical Analysis -- 7.3 Results and Discussion -- 7.3.1 Farinograph Analysis -- 7.3.2 Extensograph Analysis -- 7.3.3 Bread Specific Volume -- 7.3.4 Texture Analysis -- 7.3.5 Analysis of Digestibility -- 7.3.6 Mathematical Modelling -- 7.3.7 Released Anthocyanins in Dialysates -- 7.4 Conclusions -- References -- 8 Anthocyanins as Functional Ingredients in Biscuits: Their Stability, Antioxidant Capacity, and Preventive Effect on Retarding Lipid Oxidation -- 8.1 Introduction -- 8.2 Materials and Methods -- 8.2.1 Materials -- 8.2.2 Preparation of Biscuits -- 8.2.3 Accelerated Shelf Life Storage -- 8.2.4 Extraction of Lipids -- 8.2.5 Extraction of Anthocyanins -- 8.2.6 Quantification of Anthocyanins -- 8.2.7 Mathematical Modelling -- 8.2.7.1 Baking Stage (Non-isothermal) -- 8.2.7.2 Accelerated Shelf Life Storage Stage (Isothermal) -- 8.2.8 pH Measurement
- 8.2.9 Antioxidant Capacity Analysis -- 8.2.10 Peroxide Value Determination -- 8.2.11 Statistical Analysis -- 8.3 Results and Discussion -- 8.3.1 The Stability of Anthocyanins -- 8.3.2 Change of pH -- 8.3.3 Antioxidant Capacity -- 8.3.4 Peroxide Value Analysis -- 8.4 Conclusions -- References -- 9 In Vitro and In Silico Studies of Anthocyanins Against Pancreatic Ü-Amylase -- 9.1 Introduction -- 9.2 Materials and Methods -- 9.2.1 Materials -- 9.2.2 Inhibition Activity and Mechanism Study -- 9.2.3 In Silico Molecular Docking Study -- 9.2.4 Statistical Analysis -- 9.3 Results and Discussion -- 9.3.1 The Inhibition Type of Anthocyanins -- 9.3.2 Inhibition Kinetics Analysis -- 9.3.3 Molecular Docking Studies -- 9.4 Conclusions -- References -- 10 Conclusions and Recommendations -- 10.1 Conclusions -- 10.2 Recommendations for Future Work -- Reference
- http://library.link/vocab/cover_art
- https://contentcafe2.btol.com/ContentCafe/Jacket.aspx?Return=1&Type=S&Value=9789811026126&userID=ebsco-test&password=ebsco-test
- Dimensions
- unknown
- http://library.link/vocab/discovery_link
- {'f': 'http://opac.lib.rpi.edu/record=b4392836'}
- Extent
- 1 online resource (147 pages)
- Form of item
- online
- Isbn
- 9789811026126
- Media category
- computer
- Media MARC source
- rdamedia
- Media type code
- c
- Sound
- unknown sound
- Specific material designation
- remote
Embed (Experimental)
Settings
Select options that apply then copy and paste the RDF/HTML data fragment to include in your application
Embed this data in a secure (HTTPS) page:
Layout options:
Include data citation:
<div class="citation" vocab="http://schema.org/"><i class="fa fa-external-link-square fa-fw"></i> Data from <span resource="http://link.lib.rpi.edu/portal/Impact-of-Food-Processing-on/Ty-ev8avmQM/" typeof="WorkExample http://bibfra.me/vocab/lite/Item"><span property="name http://bibfra.me/vocab/lite/label"><a href="http://link.lib.rpi.edu/portal/Impact-of-Food-Processing-on/Ty-ev8avmQM/">Impact of Food Processing on Anthocyanins</a></span> - <span property="offers" typeOf="Offer"><span property="offeredBy" typeof="Library ll:Library" resource="http://link.lib.rpi.edu/"><span property="name http://bibfra.me/vocab/lite/label"><a property="url" href="http://link.lib.rpi.edu/">Rensselaer Libraries</a></span></span></span></span></div>
Note: Adjust the width and height settings defined in the RDF/HTML code fragment to best match your requirements
Preview
Cite Data - Experimental
Data Citation of the Item Impact of Food Processing on Anthocyanins
Copy and paste the following RDF/HTML data fragment to cite this resource
<div class="citation" vocab="http://schema.org/"><i class="fa fa-external-link-square fa-fw"></i> Data from <span resource="http://link.lib.rpi.edu/portal/Impact-of-Food-Processing-on/Ty-ev8avmQM/" typeof="WorkExample http://bibfra.me/vocab/lite/Item"><span property="name http://bibfra.me/vocab/lite/label"><a href="http://link.lib.rpi.edu/portal/Impact-of-Food-Processing-on/Ty-ev8avmQM/">Impact of Food Processing on Anthocyanins</a></span> - <span property="offers" typeOf="Offer"><span property="offeredBy" typeof="Library ll:Library" resource="http://link.lib.rpi.edu/"><span property="name http://bibfra.me/vocab/lite/label"><a property="url" href="http://link.lib.rpi.edu/">Rensselaer Libraries</a></span></span></span></span></div>