Index Catalog // ScholarsArchive@OSU

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

Clarification of pear juice by hollow fiber ultrafiltration

Creator:: Kortekaas, Marjan G.
Resource Type:: Masters Thesis
Full Text:: INTRODUCTION The fruit juice industry in the Pacific Northwest region (where the world's largest producers

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

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:: Analyses in Fruit Products Agriculiural Experiment Station Oregon State University For additional

Changes in raspberry pigments during processing and storage

Creator:: Daravingas, George Vasilios
Abstract:: The retention of pigments in processed raspberries is a function of the process method and conditions of subsequent storage. The presence of sucrose and the nature of the headspace gas also influences the retention of the pigment. The effect of some of the above variables on the pigments was investigated....
Resource Type:: Masters Thesis
Full Text:: pigmented fruit is of im- portance because of the pronounced instability of the antho- cyanins

Diffusion of sugar, acids and pigments during processing and storage of canned berries

Creator:: Boziotis, Constantinos Andreas
Abstract:: Processing and storage of berry fruits is accompanied by various changes, the important ones being the changes in the soluble solids content, titratable acidity, pH, pigments, and texture. A study was made of these changes in processed strawberries, raspberries, blackberries and blueberries, still cooked and stored at 78°F for one...
Resource Type:: Masters Thesis
Full Text:: solids of the syrup and drained weight of the fruit immediately after processing. Softening of

Cellulose Nanomaterial Incorporated Edible Coatings for Improving Storability of Postharvest Fruit: Mechanisms, Development and Validation

Creator:: Deng, Zilong
Abstract:: The overall objective of this dissertation study was to develop and validate the performance of cellulose nanomaterials (CNs) incorporated fruit coatings for improving the storability of postharvest pears and bananas under various storage conditions. Four specific studies were conducted to fulfill the research objectives as stated below. First, cellulose nanocrystal...
Resource Type:: Dissertation
Full Text:: Fruit: Mechanisms, Development and Validation Abstract approved

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

Color and pigment characterization of royal okanogan huckleberry juice

Creator:: Price, Cornelia Lynde
Resource Type:: Masters Thesis
Full Text:: °. Juice yield from the raw fruit averaged 68% v/wt. The pigment content of the juice was calculated to

Influence of processing and storage on the phenolic composition of apple, pear and white grape juice

Creator:: Spanos, George A.
Abstract:: Methodology for characterization of the phenolic profile of apple, pear and grape juice was developed. It utilized High Performance Liquid Chromatography (HPLC) for separation of individual phenolic compounds and Diode Array Detection for recording the Ultra-violet (UV) spectrum of chromatographic peaks. The high resolution achieved and the ability of recording...
Resource Type:: Dissertation
Full Text:: Importance of Fhenolics in Fruit Juices 7 Phenolic Composition of Apple Juice 9 Factors Affecting the

ScholarsArchive@OSU

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

Clarification of pear juice by hollow fiber ultrafiltration

Polyphenol oxidase of D'Anjou pears (Pyrus communis L.)

Color and pigment analyses in fruit products

Changes in raspberry pigments during processing and storage

Diffusion of sugar, acids and pigments during processing and storage of canned berries

Cellulose Nanomaterial Incorporated Edible Coatings for Improving Storability of Postharvest Fruit: Mechanisms, Development and Validation

Causes of browning in pear juice concentrate during storage

Color and pigment characterization of royal okanogan huckleberry juice

Influence of processing and storage on the phenolic composition of apple, pear and white grape juice

Limit your search

Academic Affiliation

Advisor

Commencement Year

Committee Member

Creator

Date

Decade

Degree Field

Degree Level

Degree Name

File Format

Language

License

Non-Academic Affiliation

Peer Reviewed

Resource Type

Rights Statement

Subject

Search Constraints

Search Results

Limit your search