Search Constraints

Start Over
Filtering by: Committee Member Pereira, Cliff Remove constraint Committee Member: Pereira, Cliff Academic Affiliation Food Science and Technology Remove constraint Academic Affiliation: Food Science and Technology Subject Anthocyanins Remove constraint Subject: Anthocyanins

Search Results

  • 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:
    Pereira for their time and suggestions, especially Cliff for his patience and advise regarding the

  • The blueberry : composition, anthocyanins, and polyphenolics

    Creator:
    Lee, Jungmin
    Abstract:
    Frozen blueberries were pilot-plant-processed into juice and concentrate by 2 treatments (heat and SO2), and a control. Qualitative, and quantitative anthocyanin and polyphenolic content were monitored after each processing step. Major losses occurred after the initial processing steps. Juice processing by-product contained a substantial amount of anthocyanins and polyphenolics (>42%...
    Resource Type:
    Dissertation