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Filtering by: Publisher Corvallis, Or. : Oregon State University, Agricultural Experiment Station Remove constraint Publisher: Corvallis, Or. : Oregon State University, Agricultural Experiment Station Academic Affiliation Food Science and Technology Remove constraint Academic Affiliation: Food Science and Technology Decade 1990-1999 Remove constraint Decade: 1990-1999

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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:
    University Administrative Services A422 Corvallis, OR 97331-2119 Agricultural Experiment Station Oregon