Lactic acid fermentation for the production of pyranoanthocyanins as food colorants

Detalles Bibliográficos
Clasificación:Libro Electrónico
Autor principal: Aguirre Santos, Elsa Anaheim
Formato: Electrónico eBook
Idioma:Inglés
Publicado: Göttingen : Cuvillier Verlag, 2021.
Colección:Schriftenreihe der Professur für Molekulare Lebensmitteltechnologie.
Temas:
Anthocyanins.
Lactic acid.
Coloring matter in food.
Anthocyanins
Lactic Acid
Food Coloring Agents
Anthocyanes.
Acide lactique.
Colorants dans les aliments.
Coloring matter in food
Lactic acid
Acceso en línea:Texto completo
Tabla de Contenidos:
  • 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
  • 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

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