Sökning: "Anthocyanins"
Visar resultat 6 - 10 av 13 avhandlingar innehållade ordet Anthocyanins.
6. Studies of the Effects of Industrial Processing on Fruit
Sammanfattning : The industrial production of preserves includes several unit operations which all affects sensorial properties as well as the nutritional value of the final product. Thawing is a crucial unit operation, since then both chemical and physical changes take place. LÄS MER
7. Arabidopsis thaliana as a model organism from a biochemical perspective and The use of early light-induced proteins as a light stress marker
Sammanfattning : In the photosynthetic process higher plants, green algae and cyanobacteria convert light energy from the sun into carbohydrates, products essential to maintain life on earth. Even though sunlight is an essential condition for life it can also cause damage to plants. LÄS MER
8. Phenolic compounds and ascorbic acid in black currant (Ribes nigrum L.) : variation due to genotype, ontogenetic stage, harvest date and location
Sammanfattning : Black currant is an edible soft fruit crop that is now attracting increased scientific attention due to its high content of potentially beneficial phenolic compounds and ascorbic acid. Using HPLC and spectrophotometry, this thesis examined the content of phenolic compounds in buds, leaves and fruits of black currant plants grown in southern and northern Sweden. LÄS MER
9. Cross-Processing Fish Co-Products with Plant Food Side Streams or Seaweeds Using the pH-Shift Method - a new sustainable route to functional food protein ingredients stable towards lipid oxidation
Sammanfattning : The seafood value chain is highly inefficient as 50-60% of the fish weight end up as co-products in the filleting operation. Despite their abundance in high-quality proteins, fish co-products mainly go to low value products such as fodder. The pH-shift process, i.e. LÄS MER
10. Pre-harvest factors affecting quality and shelf-life in raspberries and blackberries (Rubus spp. L.)
Sammanfattning : Fruit including berries have been demonstrated to exhibit a broad spectrum of benefits including protection against cardiovascular, neurological, and lung diseases, as well as having antioxidant, antimicrobial, anti-inflammatory, anti- diabetic and anti-aging properties. These protective effects are reported to be due to their high content of bioactive compounds, such as vitamin C, vitamin E, phenolic acids, ellagitannins, flavonoids and carotenoids. LÄS MER