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[null,"1.","Record Nr.",null,"UNINA9910795113603321"]
[null,null,"Autore",null,"Larsen Lena Rebecca"]
[null,null,"Titolo",null,"Effects of cell wall degradation on the polyphenol content and profile of red berries during juice production / / Lena Rebecca Larsen"]
[null,null,"Pubbl/distr/stampa",null,"Germany : , : Cuvillier Verlag, , [2021]"]
[{"$nulls":4},"©2021"]
[null,null,"ISBN",null,"3-7369-6518-4"]
[null,null,"Edizione",null,"[1st ed.]"]
[null,null,"Descrizione fisica",null,"1 online resource (165 pages)"]
[null,null,"Collana",null,"Schriftenreihe der Professur  für Molekulare Lebensmitteltechnologie ; ; v.9"]
[null,null,"Disciplina",null,"664.8047"]
[null,null,"Soggetti",null,"Temperature"]
[null,null,"Lingua di pubblicazione",null,"Inglese"]
[null,null,"Formato",null,"Materiale a stampa"]
[null,null,null,"Livello bibliografico","Monografia"]
[null,null,null,"Nota di bibliografia","Includes bibliographical references."]
[null,null,"Nota di contenuto",null,"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."]