Index Catalog // ScholarsArchive@OSU

Development of analytical methodology for verification of authenticity of apple juice

Creator:: Lee, Hyoung S.
Abstract:: Apples growing in New Zealand, Argentina, Mexico, Michigan and Washington were used to provide the compositional data and to develop the analytical procedures for the use in verification of authenticity of apple juices. High Performance Liquid Chromatography (HPLC) techniques were applied for glucose, fructose, sucrose, sorbitol, malic, citric, quinic, shikimic,...
Resource Type:: Dissertation
Full Text:: AN ABSTRACT OF THE THESIS OF Hyoung S. Lee for the degree of

Pineapple juice : phenolic composition and enzymatic browning inhibition

Creator:: Wen, Ling
Abstract:: The phenolic profile of pineapple juice was analyzed by reverse-phase HPLC/Diode Array Detector, and 9 major peaks accounting for 70% of total peak area were characterized. None of these peaks are represented by the pineapple phenolics reported to be present by previous workers. Most of the major peaks are not...
Resource Type:: Dissertation
Full Text:: they are: S-sinapyl-L-cysteine, N-L-y-glutamyl-S-sinapyl-L-cysteine, and S-sinapyl glutathione. This

Development of a process for production of cantaloupe juice concentrate and determination of its composition and quality

Creator:: Galeb, Abduljalil Derhm Saeed
Abstract:: Fresh ripe, cantaloupes were processed into juice and juice concentrate. Processing trials were conducted on fresh and frozen fruits with and without rind. The effects of maceration enzymes and fining agents on yield and quality were investigated. Compositional measurement included °Brix, pH, titratable acidity, formol values, ascorbic acid content, total...
Resource Type:: Masters Thesis
Full Text:: AN ABSTRACT OF THE THESIS OF Abdulialil D. S. Galeb for the

Apple polyphenolics and their antioxidant properties : influence of cultivars, post-harvest storage, and 1-MCP treatment

Creator:: Widyasari, Maria Angela Artania
Abstract:: The distribution of total phenolics, antioxidant capacity, monomeric anthocyanin, and ascorbic acid contents in the peel and flesh of Red Delicious, Granny Smith, and Fuji apples during a six-month storage period were determined. In addition, the effect of 1-MCP (1-Methyl cyclopropene) on these parameters of the edible portion of apples...
Resource Type:: Masters Thesis
Full Text:: Maria Angela Artania Widyasari presented on June 14, 2002. APPROVED: -s ~-~^ v Major Professor

Use of anthocyanin analyses to determine glycosidase activity in juice- and wine-processing enzymes

Creator:: Wightman, JoLynne Dee
Resource Type:: Dissertation
Full Text:: (Continued) Figure Page 5.2 Total monomeric anthocyanin in Cabernet Sauvignon wine; Control, S Rapidase EX

Enzymatic formation and influence of variety, maturity and processing on volatiles of the carrot, Daucus carota L.

Creator:: Heatherbell, D. A. (David A.)
Resource Type:: Dissertation
Full Text:: result from a complex interaction of several compounds or may be due to com- pound(s), possibly

Characterization of anthocyanins in fruit juices and natural colorants

Creator:: Hong, Victor
Abstract:: A method for separation and characterization of individual anthocyanins was developed. High Performance Liquid Chromatography (HPLC) with a polymer based reversed-phase column was used to separate the pigments while on-line Photodiode Array Detection (PDA) was employed to record the UV and Visible spectrum of the individual peaks. Spectral information obtained...
Resource Type:: Dissertation
Full Text:: in the 1930's (Clydesdale, 1984). This system is based on the three mathematical primaries X, Y

Cherry phytochemicals

Creator:: Chaovanalikit, Arusa, 1974-
Abstract:: The distribution of anthocyanin pigments and polyphenolics of sweet (Prunus avium) and sour cherries (Prunus cerasus) were determined by Ultraviolet- Visible (UV-Visible) spectrophotometry and High Performance Liquid Chromatography with photodiode array detector (HPLC-DAD). Their antioxidant properties were determined by Oxygen Radical Absorbance Capacity (ORAC) and Ferric Reducing Antioxidant Power (FRAP)....
Resource Type:: Dissertation
Full Text:: major phenolic and in addition, 4'-caffeoylquinic acid, chlorogenic acid, S'-p-coumaroylquinic acid, 4

Extending shelf-life of fresh-cut pears

Creator:: Dong, Xiaoling
Abstract:: Different concentrations of various browning inhibitors and a firming agent were evaluated to prevent browning and softening of Bartlett, Bosc and Anjou pear slices during cold storage at 2-4°C. Browning inhibition effect of Semperfresh, Snow Fresh and cysteine were compared with that of 4-hexylresorcinol (4-HR). The effect of ripeness on...
Resource Type:: Masters Thesis
Full Text:: , cresolase or tyrosinase as EC 1.14.18.1; diphenol oxidase, catechol oxidase or diphenol oxygen

Analysis of flavor precursors in radish and radish color extracts

Creator:: Kucza, Myriam M.
Abstract:: Radish anthocyanin extract has potential as a natural colorant because of its pigment stability and attractive red hue. Presence of undesirable aroma compounds could limit its applications in foods. The pungent principle of radish, 4-methylthio-3-butenyl isothiocyanate (MTBI), is produced enzymatically upon cell injury from its glucosinolate precursor, 4-methylthio-3-butenyl glucosinolate (MTBG),...
Resource Type:: Masters Thesis
Full Text:: = CH CHOH CH2 CH3 S (CH2)4 CH3 - S - CH = CH (CH2)2 CH3 - S (CH2)3 CH3 SO (CH2)4 CH3 - SO - CH = CH

ScholarsArchive@OSU

Development of analytical methodology for verification of authenticity of apple juice

Pineapple juice : phenolic composition and enzymatic browning inhibition

Development of a process for production of cantaloupe juice concentrate and determination of its composition and quality

Apple polyphenolics and their antioxidant properties : influence of cultivars, post-harvest storage, and 1-MCP treatment

Use of anthocyanin analyses to determine glycosidase activity in juice- and wine-processing enzymes

Enzymatic formation and influence of variety, maturity and processing on volatiles of the carrot, Daucus carota L.

Characterization of anthocyanins in fruit juices and natural colorants

Cherry phytochemicals

Extending shelf-life of fresh-cut pears

Analysis of flavor precursors in radish and radish color extracts

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