Impact of Food Processing on Anthocyanins

1. Introduction
Xiaonan Sui

2. Literature Review
Xiaonan Sui

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
Xiaonan Sui

4. Combined Effect of pH and High Temperature on the Stability and Antioxidant Capacity of Two Anthocyanins in Aqueous Solution
Xiaonan Sui

5. Changes in the Color, Chemical Stability and Antioxidant Capacity of Thermally Treated Anthocyanin Aqueous Solution Over Storage
Xiaonan Sui

6. Anthocyanins During Baking: Their Degradation Kinetics and Impacts on Color and Antioxidant Capacity of Bread
Xiaonan Sui

7. Bread Fortified with Anthocyanin-Rich Extract from Black Rice as Nutraceutical Sources: Its Quality Attributes and In Vitro Digestibility
Xiaonan Sui

8. Anthocyanins as Functional Ingredients in Biscuits: Their Stability, Antioxidant Capacity, and Preventive Effect on Retarding Lipid Oxidation
Xiaonan Sui

9. In Vitro and In Silico Studies of Anthocyanins Against Pancreatic α-Amylase
Xiaonan Sui

10. Conclusions and Recommendations
Xiaonan Sui

Nyckelord: Chemistry, Food Science, Food Microbiology, Nutrition