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20240329122006.0 |
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|a 3736965532
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|a UAMI
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1 |
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|a Aguirre Santos, Elsa Anaheim.
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| 245 |
1 |
0 |
|a Lactic acid fermentation for the production of pyranoanthocyanins as food colorants
|h [electronic resource].
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| 260 |
|
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|a Göttingen :
|b Cuvillier Verlag,
|c 2021.
|
| 300 |
|
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|a 1 online resource (176 p.).
|
| 490 |
1 |
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|a Schriftenreihe der Professur für Molekulare Lebensmitteltechnologie ;
|v v.11
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| 500 |
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|a Description based upon print version of record.
|
| 505 |
0 |
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|a Intro -- ACKNOWLEDGEMENTS -- JORNAL PUBLICATIONS AND POSTER PRESENTATIONS -- SUMMARY -- ZUSAMMENFASSUNG -- CONTENTS -- ABBREVIATIONS -- 1. INTRODUCTION -- 2. BACKGROUND -- 2.1. Food colorants -- 2.2. Anthocyanins -- 2.3. Origin of pyranoanthocyanins -- 2.4. Hydroxycinnamic acids -- 2.5. Genus Lactobacillus -- 2.6. Black carrot juice -- 3. AIM OF THE STUDY -- 4. MATERIALS AND METHODS -- 4.1. Material -- 4.2. Preparative methods -- 4.3. Microbiological methods -- 4.4. Analytical methods -- 4.5. Statistical analysis -- 5. RESULTS AND DISCUSION
|
| 505 |
8 |
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|a 5.1. Factors influencing cinnamate decarboxylase activity inlactobacilli -- 5.2. Potential presence of TAL or PAL activities -- 5.3. Determination of cinnamoyl esterase activity -- 5.4. Synthesis of pyranoanthocyanins -- 6. CONCLUSION -- 7. REFERENCES
|
| 590 |
|
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|a ProQuest Ebook Central
|b Ebook Central Academic Complete
|
| 650 |
|
0 |
|a Anthocyanins.
|
| 650 |
|
0 |
|a Lactic acid.
|
| 650 |
|
0 |
|a Coloring matter in food.
|
| 650 |
|
2 |
|a Anthocyanins
|
| 650 |
|
2 |
|a Lactic Acid
|
| 650 |
|
2 |
|a Food Coloring Agents
|
| 650 |
|
6 |
|a Anthocyanes.
|
| 650 |
|
6 |
|a Acide lactique.
|
| 650 |
|
6 |
|a Colorants dans les aliments.
|
| 650 |
|
7 |
|a Anthocyanins
|2 fast
|
| 650 |
|
7 |
|a Coloring matter in food
|2 fast
|
| 650 |
|
7 |
|a Lactic acid
|2 fast
|
| 776 |
0 |
8 |
|i Print version:
|a Aguirre Santos, Elsa Anaheim
|t Lactic acid fermentation for the production of pyranoanthocyanins as food colorants
|d Göttingen : Cuvillier Verlag,c2021
|z 9783736975538
|
| 830 |
|
0 |
|a Schriftenreihe der Professur für Molekulare Lebensmitteltechnologie.
|
| 856 |
4 |
0 |
|u https://ebookcentral.uam.elogim.com/lib/uam-ebooks/detail.action?docID=6862967
|z Texto completo
|
| 938 |
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|a ProQuest Ebook Central
|b EBLB
|n EBL6862967
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|a YBP Library Services
|b YANK
|n 302684269
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| 938 |
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|a EBSCOhost
|b EBSC
|n 3148700
|
| 994 |
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|a 92
|b IZTAP
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