Effects of cell wall degradation on the polyphenol content and profile of red berries during juice production
Larsen, Lena Rebecca.
Effects of cell wall degradation on the polyphenol content and profile of red berries during juice production - 1 online resource (165 pages). - Schriftenreihe der Professur für Molekulare Lebensmitteltechnologie ; v.9 .
Description based upon print version of record.
Includes bibliographies and index.
Intro -- Preliminary remarks -- List of abbreviations -- List of publications -- Conferences -- Declaration of contribution as co-author -- Summary -- Zusammenfassung -- Chapter 1 General Introduction -- 1 Red juice as functional foods -- 2 Red berry fruits -- 3 Red berry juices -- 4 Production of red berry juice -- 5 Ultrasound -- 6 Aims of the thesis -- References -- Chapter 2 Effects of Ultrasound on the Enzymatic Degradation of Pectin -- 1 Introduction -- 2 Materials and Methods -- 3 Results and Discussion -- 4 Conclusions -- References Chapter 3 Interactions of anthocyanins with pectin and pectin fragments in model solutions -- 1 Introduction -- 2 Materials and Methods -- 3 Results and Discussion -- References -- Chapter 4 Concluding remarks -- 1 Ultrasound-assisted enzymatic maceration -- 2 Anthocyanin-pectin complexation in red berry juices: a perspective at the molecular level -- References -- Acknowledgement/Danksagung
3736965184 9783736965188
Temperature.
Electronic Books.
QC271 / .E344 2021
Effects of cell wall degradation on the polyphenol content and profile of red berries during juice production - 1 online resource (165 pages). - Schriftenreihe der Professur für Molekulare Lebensmitteltechnologie ; v.9 .
Description based upon print version of record.
Includes bibliographies and index.
Intro -- Preliminary remarks -- List of abbreviations -- List of publications -- Conferences -- Declaration of contribution as co-author -- Summary -- Zusammenfassung -- Chapter 1 General Introduction -- 1 Red juice as functional foods -- 2 Red berry fruits -- 3 Red berry juices -- 4 Production of red berry juice -- 5 Ultrasound -- 6 Aims of the thesis -- References -- Chapter 2 Effects of Ultrasound on the Enzymatic Degradation of Pectin -- 1 Introduction -- 2 Materials and Methods -- 3 Results and Discussion -- 4 Conclusions -- References Chapter 3 Interactions of anthocyanins with pectin and pectin fragments in model solutions -- 1 Introduction -- 2 Materials and Methods -- 3 Results and Discussion -- References -- Chapter 4 Concluding remarks -- 1 Ultrasound-assisted enzymatic maceration -- 2 Anthocyanin-pectin complexation in red berry juices: a perspective at the molecular level -- References -- Acknowledgement/Danksagung
3736965184 9783736965188
Temperature.
Electronic Books.
QC271 / .E344 2021