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Filtering by: Academic Affiliation Food Science and Technology Committee Member Ramsey, Fred Peer Reviewed No Rights Statement Copyright Not Evaluated

The stability of pelargonidin-based anthocyanins in natural and model systems

Creator:

Garzon, G. Astrid

Abstract:

Pelargonidin 3-glucoside (pgd 3-glu), pelargonidin 3-sophoroside (pgd 3-soph), and pelargonidin 3-sophoroside 5-glucoside acylated with cinnamic and malonic acids (acyl-pgd 3-soph 5-glu) were extracted from strawberries (Fragaria anannassa cv, Totem), nasturtium flowers (Tropaeolum majus), and radish peel (Raphanus sativus L. cv, fuego), respectively. Their stability was studied in natural and model...

Resource Type:

Dissertation
Characterization of biochemical, functional properties, and market potential of Pacific whiting fish sauce

Creator:

Tungkawachara, Somjintana

Abstract:

Biochemical properties, functional properties, and market potential of Pacific whiting (PW) fish sauce were investigated. Biochemical properties of fish sauce made from whole fish (W) and a mixture (1:1) of whole fish and surimi byproducts (WB) were compared. Market potential was evaluated through phone interviews and consumer panelists. Proteolysis was...

Resource Type:

Dissertation

ScholarsArchive@OSU

The stability of pelargonidin-based anthocyanins in natural and model systems

Characterization of biochemical, functional properties, and market potential of Pacific whiting fish sauce

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