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