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Filtering by: Alternative title ssim EC 513 Academic Affiliation Food Science and Technology Committee Member Wrolstad, Ronald

Effect of berry integrity on proanthocyanidin extraction during wine production

Creator:

Cerpa-Calderon, Fiorella Karen

Abstract:

Proanthocyanidins are a grape-derived phenolic class of compound that provide wine with bitterness and astringency. Because of this, proanthocyanidins are considered to be essential components of wine quality. Proanthocyanidins are localized in the seed, skin and stem tissue of the grape berry and the composition of proanthocyanidins will vary depending...

Resource Type:

Masters Thesis

Full Text:

extracted from the fruit into the wine was calculated based on the ratio of EGC/EC in the fruit and wine
Immobilization of hen egg white lysozyme by the sole histidine residue to polystyrene beads through peptide spacers

Creator:

Wu, Yawen

Abstract:

Lysozyme is a natural antimicrobial agent that is effective against many food spoilage and pathogenic microorganisms by disintegrating their cell walls. Immobilization of lysozyme has attractive applications for use in the food industry: (1) The enzyme could be readily separated from treated foods and beverages and re-used while the foods...

Resource Type:

Dissertation

Full Text:

Structure of Lysozyme Lysozyme [EC 3.2.1.17] is an enzyme that catalyzes the hydrolysis of a