02599nam 2200445 450 991082560310332120230629214356.03-7369-6518-4(MiAaPQ)EBC6801822(Au-PeEL)EBL6801822(OCoLC)1285166582(CKB)19410560400041(EXLCZ)991941056040004120220728d2021 uy 0engurcnu||||||||txtrdacontentcrdamediacrrdacarrierEffects of cell wall degradation on the polyphenol content and profile of red berries during juice production /Lena Rebecca Larsen1st ed.Germany :Cuvillier Verlag,[2021]©20211 online resource (165 pages)Schriftenreihe der Professur für Molekulare Lebensmitteltechnologie ;v.9Print version: Larsen, Lena Rebecca Effects of cell wall degradation on the polyphenol content and profile of red berries during juice production Göttingen : Cuvillier Verlag,c2021 9783736975187 Includes bibliographical references.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.Schriftenreihe der Professur für Molekulare LebensmitteltechnologieTemperatureTemperature.664.8047Larsen Lena Rebecca1655461MiAaPQMiAaPQMiAaPQBOOK9910825603103321Effects of cell wall degradation on the polyphenol content and profile of red berries during juice production4007894UNINA