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OCoLC |
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20241006213017.0 |
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|a 1285161943
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|a 3736965184
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|a 9783736965188
|q (electronic bk.)
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|z (OCoLC)1285161943
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|b .L377 2021
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|a HCDD
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|a Larsen, Lena Rebecca.
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|a Effects of cell wall degradation on the polyphenol content and profile of red berries during juice production
|h [electronic resource].
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| 260 |
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|a Göttingen :
|b Cuvillier Verlag,
|c 2021.
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| 300 |
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|a 1 online resource (165 p.).
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| 490 |
1 |
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|a Schriftenreihe der Professur für Molekulare Lebensmitteltechnologie ;
|v v.9
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|a Description based upon print version of record.
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|a 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
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8 |
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|a 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
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|a Temperature.
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|a temperature.
|2 aat
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|a Temperature
|2 fast
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|i has work:
|a Effects of cell wall degradation on the polyphenol content and profile of red berries during juice production (Text)
|1 https://id.oclc.org/worldcat/entity/E39PD3KvYdtYFkFhyB4Jp8DRjC
|4 https://id.oclc.org/worldcat/ontology/hasWork
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| 776 |
0 |
8 |
|i Print version:
|a Larsen, Lena Rebecca
|t Effects of cell wall degradation on the polyphenol content and profile of red berries during juice production
|d Göttingen : Cuvillier Verlag,c2021
|z 9783736975187
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| 830 |
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0 |
|a Schriftenreihe der Professur für Molekulare Lebensmitteltechnologie.
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| 856 |
4 |
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|u https://ebookcentral.proquest.com/lib/holycrosscollege-ebooks/detail.action?docID=6801822
|y Click for online access
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|a EBC-AC
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| 994 |
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|b HCD
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