TY  - BOOK
AU  - Larsen,Lena Rebecca
TI  - Effects of cell wall degradation on the polyphenol content and profile of red berries during juice production
T2  - Schriftenreihe der Professur für Molekulare Lebensmitteltechnologie
SN  - 3736965184
AV  - QC271 .E344 2021
KW  - Temperature
KW  - Electronic Books
N1  - Description based upon print version of record; 2; 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; 2; b
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