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Effects of juice preservation on carotenoids in goldenberry (Physalis peruviana L.) and orange (Citrus sinensis (L.) Osbeck)

Detalles Bibliográficos
Clasificación:	Libro Electrónico
Autor principal:	Etzbach, Lara
Formato:	Electrónico eBook
Idioma:	Inglés
Publicado:	Göttingen : Cuvillier Verlag, 2022.
Colección:	Schriftenreihe der Professur für Molekulare Lebensmitteltechnologie.
Temas:	Fruit > Preservation > Congresses. Fruits > Conservation > Congrès. Fruit > Preservation Electronic books. Conference papers and proceedings
Acceso en línea:	Texto completo

Tabla de Contenidos:

Intro
List of abbreviations
List of publications
Conferences
Declaration of contribution as co-author
Chapter 1 General introduction
1 Fruits and fruit juices
2 Fruit juice preservation
3 Effects of fruit juice preservation on carotenoids
4 Analysis of processing effects on carotenoids
5 Aims of the thesis
Chapter 2 Effects of thermal pasteurization and ultrasound treatment on theperoxidase activity, carotenoid composition, and physicochemicalproperties of goldenberry (Physalis peruviana L.) puree
1 Introduction
2 Material and methods
3 Results and discussion
4 Conclusions
Chapter 3 Impact of Different Pasteurization Techniques and SubsequentUltrasonication on the In Vitro Bioaccessibility of Carotenoids in ValenciaOrange (Citrus sinensis (L.) Osbeck) Juice
1 Introduction
2 Material and methods
3 Results and discussion
4 Conclusions
Chapter 4Effects of carrier agents on powder properties, stability of carotenoids, andencapsulation efficiency of goldenberry (Physalis peruviana L.) powderproduced by co-current spray drying
1 Introduction
2 Material and methods
3 Results and discussion
4 Conclusions
Chapter 5Concluding remarks
1 Effects of conventional and alternative pasteurization on carotenoids
2 The potential of ultrasonication for the fruit juice industry
3 Spray drying of fruit juices
4 Conclusions
Summary
Zusammenfassung
Acknowledgement

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