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Filtering by: Creator Robinson, Sara C. Remove constraint Creator: Robinson, Sara C. Academic Affiliation Food Science and Technology Remove constraint Academic Affiliation: Food Science and Technology Creator Oregon State University. Agricultural Experiment Station Remove constraint Creator: Oregon State University. Agricultural Experiment Station

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  • Color and pigment analyses in fruit products

    Creator:
    Wrolstad, Ronald E. and Oregon State University. Agricultural Experiment Station
    Abstract:
    Methods are described for making the following deter­minations in fruits and processed fruit products: anthocyanin pigment content, color density, polymeric color, browning, turbidity, and anthocyanin degrada­tion index. Tables list the anthocyanins of common fruits, their molecular weights, molar absorbances, and wavelengths of maximum absorption. Thirty-one references are given.
    Resource Type:
    Technical Report
    Full Text:
    (0.D.); the two terms are interchangeable. c stands for molar absorbance, a physical constant for a