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

Detalles Bibliográficos
Clasificación:Libro Electrónico
Autor principal: Larsen, Lena Rebecca
Formato: Electrónico eBook
Idioma:Inglés
Publicado: Göttingen : Cuvillier Verlag, 2021.
Colección:Schriftenreihe der Professur für Molekulare Lebensmitteltechnologie.
Temas:
Temperature.
Température.
temperature.
Temperature
Acceso en línea:Texto completo
Tabla de Contenidos:
  • 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

Ejemplares similares