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Filtering by: Has journal Carbohydrate Research Remove constraint Has journal: Carbohydrate Research Academic Affiliation Food Science and Technology Remove constraint Academic Affiliation: Food Science and Technology Committee Member Wrolstad, Ronald E. Remove constraint Committee Member: Wrolstad, Ronald E.

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  • Purification of strawberry polyphenol oxidase and its role in anthocyanin degradation

    Creator:
    Wesche-Ebeling, Pedro Alfredo E.
    Abstract:
    Polyphenol oxidase (PPO) from strawberries was purified, partially characterized, and used to study its role in the degradation of anthocyanin pigments. The extraction method included the use of a buffered solution containing the phenolic binders Polyclar AT and Amberlite XAD-4. Addition of Triton X-100 resulted in an increase of the...
    Resource Type:
    Dissertation
    Full Text:
    of PP0-F1 to a Concanavalin-Agarose (ConA) column demonstrated the presence of carbohydrate

  • In Vitro fermentation of dietary cellulose by human fecal microorganisms

    Creator:
    Chang, Hung-pi
    Abstract:
    The purpose of the study was to set up an in vitro model of the colon which would permit the analysis of cellulose fermentation by human colonic microflora. Studies of the degradation of polysaccharides by colonic bacteria may help to explain the observed physiological consequences of consuming dietary fiber common...
    Resource Type:
    Masters Thesis
    Full Text:
    his guidance and encouragement during my study and research. I thank Dr. Susan Vendeland for

  • Immobilized cellooligosaccharides in the study of trichoderma reesei cellobiohydrolases

    Creator:
    Sangseethong, Kunruedee
    Abstract:
    A novel type of model substrates, i.e. immobilized p-aminophenyl-β-D-cellooligosaccharides, was developed and used in the study of exocellulases. The two major cellobiohydrolases from Trichoderma reesei, CBH I and CBH II were used as representative enzymes. p-Aminophenyl derivatives of cellobiose (PAPG₂), cellotriose (PAPG₃), and cellotetraose (PAPG₄) were synthesized from the reaction...
    Resource Type:
    Dissertation
    Full Text:
    research, he has always reminded me that there is the light at the end of the tunnel. He always finds the

  • The stability of ascorbic acid in bottled cranberry-based beverages under home-use conditions

    Creator:
    Wong, Geoffrey K.
    Abstract:
    Commercially bottled, vitamin C-fortified, cranberry juice cocktail and cranberry-apple (cranapple) juice drinks were stored at 5°C under simulated home-use conditions. Ascorbic acid (AA) and dehydroascorbic acid (DHA) levels were evaluated over a period of seven days by high performance liquid chromatography (HPLC). Total vitamin C content was also determined by...
    Resource Type:
    Masters Thesis
    Full Text:
    project. My gratitude is also extended to Dr. C. Jane Wyatt, who initiated my research project before

  • The effect of erythorbic acid on the determination of ascorbic acid levels in selected foods by high performance liquid chromatography and spectrophotometry

    Creator:
    Tuan, Shenhsiu
    Abstract:
    A high performance liquid chromatography (HPLC) procedure using a LiChrosorb-NH₂ column and a eluant buffer of 75:25 (v/v) of acetonitrile:0.05 M KH₂P0₄, pH 5.95, was developed for the successful separation and determination of ascorbic and erythorbic acids in selected food samples. Application of the method, which is sensitive, rapid and...
    Resource Type:
    Masters Thesis
    Full Text:
    or if it functions in another manner in humans. Research on this aspect has shown little progress

  • Antioxidant potential of yeast containing beer

    Creator:
    Morris, Edward E.
    Abstract:
    It has been suggested that cellular damage from oxygen radicals is one of the processes leading to cardio-vascular disease and cancer. Natural antioxidants prevent uncontrolled oxidative reactions by decreasing molecular oxygen levels, scavenging chain-initiating and chain-propagating free radicals, chelating metals, or decomposing peroxides. Beer is rich in antioxidants, derived both...
    Resource Type:
    Masters Thesis
    Full Text:
    mostly of flavanoids and phenolic secondary plant metabolites. Much research has been conducted

  • Perceptual characteristics of selected acidulants by different sensory and multivariate methods

    Creator:
    Rubico, Sonia Mendoza
    Abstract:
    The taste qualities of acidulants have not been studied in detail despite the fact that they are widely used by the food industry. Studies on characterizing the sensory properties of organic and inorganic acids are very limited. Reported studies are commonly on threshold, equi-sour and the time intensity values of...
    Resource Type:
    Dissertation
    Full Text:
    expertise as well as his interest in this add research. Dr. Mike Penner and Dr. Rosemary Wander for their

  • Interrelationships among changes in flavor and aroma, and composition of stored strawberry juice concentrate

    Creator:
    Lundahl, David S.
    Abstract:
    Sensory evaluation and instrumental methods were applied to the evaluation of strawberry juice concentrate (68°Brix) stored at 20°C which had been produced both commercially (C-SJC) and in a pilot plant (SJC). Sensory evaluation included taste and aroma ratings by intensity scaling and time-intensity of taste, and visual colorimetry by matching...
    Resource Type:
    Dissertation
    Full Text:
    group who provided positive critique of my research. I thank the many individuals who participated

  • Cross-cultural sweetness preferences for a sports drink

    Creator:
    Chung, Seo-Jin
    Abstract:
    Asian countries have become one of the largest export markets for US food developers during the past decade. Understanding consumer expectations and needs in a cross-cultural framework has gained importance for new products to succeed in the international markets. A sports-drink, which is a functional drink for athletes, has been...
    Resource Type:
    Masters Thesis
    Full Text:
    observe this fact by looking at most of the research conducted to demonstrate the human behavior of