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Filtering by: Creator Kucza, Myriam M. Remove constraint Creator: Kucza, Myriam M. Academic Affiliation Food Science and Technology Remove constraint Academic Affiliation: Food Science and Technology Degree Level Doctoral Remove constraint Degree Level: Doctoral Non-Academic Affiliation Oregon State University. Graduate School Remove constraint Non-Academic Affiliation: Oregon State University. Graduate School

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  • The potato : composition, non-enzymatic browning and anthocyanins

    Creator:
    Rodriguez-Saona, Luis Enrique
    Abstract:
    Chipping varieties and model systems were used to determine the role of potato constituents on chip color. Composition was evaluated by HPLC and chip color measured using a ColorQuest colorimeter. Reducing sugar (RS) content did not completely explain color quality when present in low concentrations (<60 mg/lOOg). Levels of ascorbic...
    Resource Type:
    Dissertation
    Full Text:
    labmates Monica Giusti, JoLynne Wightman, Myriam Kucza, Xiaoling Dong, Ling Wen, Eric Fan-chiang, and

  • Pineapple juice : phenolic composition and enzymatic browning inhibition

    Creator:
    Wen, Ling
    Abstract:
    The phenolic profile of pineapple juice was analyzed by reverse-phase HPLC/Diode Array Detector, and 9 major peaks accounting for 70% of total peak area were characterized. None of these peaks are represented by the pineapple phenolics reported to be present by previous workers. Most of the major peaks are not...
    Resource Type:
    Dissertation
    Full Text:
    , Xialing Dong, Jung-Min Lee, Myriam Kucza, Keith Klesk, Arusa Chaovanalikit, Maria Widyasari, Thanyaporn

  • Structure and conformation of red radish (Raphanus sativus L.) anthocyanins and their effect on color and pigment stability

    Creator:
    Giusti Hundskopf, Maria Monica
    Abstract:
    Red radish (Raphanus sativus L.) anthocyanins were extracted from liquid nitrogen powdered epidermal tissue using acetone and chloroform and isolated using C-18 resin. Chemical structure and conformation of major pigments were elucidated by 1-D and 2-D NMR, Mass Spectroscopy, HPLC, and spectral analyses. Two novel di-acylated anthocyanins, pelargonidin 3-0-[2-0-(β-D-glucopyranosyl)-(6-0- trans-p-coumaroyl-...
    Resource Type:
    Dissertation
    Full Text:
    Rodriguez-Saona, JoLynne Wightman, Myriam Kucza, Xialong Dong, Jung-Min Lee, Ling Wen, and Eric Fan