Title Lactic acid fermentation for the production of pyranoanthocyanins as food colorants

Published Göttingen : Cuvillier Verlag, 2021

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Description 1 online resource (176 p.) Series Schriftenreihe der Professur für Molekulare Lebensmitteltechnologie ; v.11 Schriftenreihe der Professur für Molekulare Lebensmitteltechnologie Contents 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 Notes Description based upon print version of record Subject Anthocyanins. Lactic acid. Coloring matter in food. Anthocyanins Lactic Acid Food Coloring Agents Anthocyanins. Coloring matter in food. Lactic acid. Form Electronic book ISBN 3736965532 9783736965539

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