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.