Effects of cell wall degradation on the polyphenol content and profile of red berries during juice production

Effects of cell wall degradation on the polyphenol content and profile of red berries during juice production

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Bibliographic Details
Main Author: Larsen, Lena Rebecca
Format: eBook
Language:English
Published: Göttingen : Cuvillier Verlag, 2021.
Series:Schriftenreihe der Professur für Molekulare Lebensmitteltechnologie.
Subjects:
Temperature.
temperature.
Temperature
Online Access:Click for online access
Table of Contents:
  • 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

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