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Filtering by: Subject Fruit Academic Affiliation Food Science and Technology Decade 1970-1979

The influence of enzymes on color deterioration of strawberry juice and concentrate

Creator:

Lee, Dai-lih Doris

Resource Type:

Masters Thesis

Full Text:

browning occurred in Tioga variety than in Hood variety. Green fruit showed greater browning capacity
Polyphenol oxidase of D'Anjou pears (Pyrus communis L.)

Creator:

Halim, David Husien

Abstract:

Stability, substrate and inhibitor specificity and electrophoretic properties of a crude polyphenol oxidase (PPO) preparation extracted from d'Anjou pears (Pyrus communis L.) were investigated. Levels of polyvinylpyrrolidone and pH of buffer for extraction were found to affect the specific activity of the extracted enzyme. An extract prepared with 1.5 g...

Resource Type:

Masters Thesis

Full Text:

Isolation of Enzyme from Fruit 5 Assay of PPO 8 pH Optima of PPO in Fruits 10 Heat Inactivation of PPO 10
Causes of browning in pear juice concentrate during storage

Creator:

Cornwell, Chris

Resource Type:

Masters Thesis

Full Text:

the Pacific Northwest Regional Commission "Study of Fruit and Berry Concentrate Proces- sing in
The influence of mold contamination, processing and maturity on the volatiles of the strawberry, Fragaria ananassa Duch.

Creator:

Amos, James Franklin

Abstract:

The effects of mold level (Botrytis cinerea), processing method (fresh, individually quick frozen (IQF), frozen sugared sliced (FSS), freeze dried (FD), canned, and preserves), and maturity (underripe, normal, and overripe) and strawberry volatiles were analyzed by gas liquid chromatography (GLC) using on-column entrainment of headspace volatiles in aqueous extracts. Computerized...

Resource Type:

Dissertation

Full Text:

mold level. Volatiles increasing significantly on processing were found in canned fruit and