LEADER 02599nam 2200445 450 001 9910825603103321 005 20230629214356.0 010 $a3-7369-6518-4 035 $a(MiAaPQ)EBC6801822 035 $a(Au-PeEL)EBL6801822 035 $a(OCoLC)1285166582 035 $a(CKB)19410560400041 035 $a(EXLCZ)9919410560400041 100 $a20220728d2021 uy 0 101 0 $aeng 135 $aurcnu|||||||| 181 $ctxt$2rdacontent 182 $cc$2rdamedia 183 $acr$2rdacarrier 200 10$aEffects of cell wall degradation on the polyphenol content and profile of red berries during juice production /$fLena Rebecca Larsen 205 $a1st ed. 210 1$aGermany :$cCuvillier Verlag,$d[2021] 210 4$d©2021 215 $a1 online resource (165 pages) 225 1 $aSchriftenreihe der Professur für Molekulare Lebensmitteltechnologie ;$vv.9 311 08$aPrint 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 320 $aIncludes bibliographical references. 327 $aIntro -- Preliminary remarks -- List of abbreviations -- List of publications -- Conferences -- Declaration of contribution as co-author -- Summary -- Zusammenfassung -- Chapter 1 General Introduction -- 1 Red juice as functional foods -- 2 Red berry fruits -- 3 Red berry juices -- 4 Production of red berry juice -- 5 Ultrasound -- 6 Aims of the thesis -- References -- Chapter 2 Effects of Ultrasound on the Enzymatic Degradation of Pectin -- 1 Introduction -- 2 Materials and Methods -- 3 Results and Discussion -- 4 Conclusions -- References -- Chapter 3 Interactions of anthocyanins with pectin and pectin fragments in model solutions -- 1 Introduction -- 2 Materials and Methods -- 3 Results and Discussion -- References -- Chapter 4 Concluding remarks -- 1 Ultrasound-assisted enzymatic maceration -- 2 Anthocyanin-pectin complexation in red berry juices: a perspective at the molecular level -- References -- Acknowledgement/Danksagung. 410 0$aSchriftenreihe der Professur für Molekulare Lebensmitteltechnologie 606 $aTemperature 615 0$aTemperature. 676 $a664.8047 700 $aLarsen$b Lena Rebecca$01655461 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a9910825603103321 996 $aEffects of cell wall degradation on the polyphenol content and profile of red berries during juice production$94007894 997 $aUNINA