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The role of ascorbic acid on discoloration of strawberry juice and concentrate

Creator:: Poei, Metty Soek-Kioen
Abstract:: The purpose of this.investigation was to determine how enzymes and oxygen influence the role ascorbic acid has on pigment degradation and browning during storage for strawberry juice and concentrate. The ascorbic and dehydroascorbic acid content of blanched and unblanched, nitrogen-treated and air-exposed samples of strawberry juice and concentrate was measured...
Resource Type:: Masters Thesis
Full Text:: cytochrome C and the oxidized form of cytochrome reacts directly with L-ascorbic acid. Peroxidase, in

The effect of erythorbic acid on the determination of ascorbic acid levels in selected foods by high performance liquid chromatography and spectrophotometry

Creator:: Tuan, Shenhsiu
Abstract:: A high performance liquid chromatography (HPLC) procedure using a LiChrosorb-NH₂ column and a eluant buffer of 75:25 (v/v) of acetonitrile:0.05 M KH₂P0₄, pH 5.95, was developed for the successful separation and determination of ascorbic and erythorbic acids in selected food samples. Application of the method, which is sensitive, rapid and...
Resource Type:: Masters Thesis
Full Text:: buffer of 75:25 (v/v) of acetonitrile:0.05 M KH2P04, pH 5.95, was developed for the successful

The stability of ascorbic acid in bottled cranberry-based beverages under home-use conditions

Creator:: Wong, Geoffrey K.
Abstract:: Commercially bottled, vitamin C-fortified, cranberry juice cocktail and cranberry-apple (cranapple) juice drinks were stored at 5°C under simulated home-use conditions. Ascorbic acid (AA) and dehydroascorbic acid (DHA) levels were evaluated over a period of seven days by high performance liquid chromatography (HPLC). Total vitamin C content was also determined by...
Resource Type:: Masters Thesis
Full Text:: approved: _ . Allen F. Anglemier Commercially bottled, vitamin C-fortified, cranberry juice

Biological preparation of ¹⁴C labeled aflatoxin

Creator:: Schoenhard, Grant Louis
Abstract:: Selected parameters that affect crude toxin production in both primary culture (growing cell culture) and resting culture were examined during efforts to produce sufficient crude toxin for purification. The parameters included carbohydrate and label source and concentration, cell concentration, incubation time and temperature and shaker speed. A higher yield of...
Resource Type:: Masters Thesis
Full Text:: Mycelia 72 C. Resting Culture 72 D. Extraction 73 V. Thin Layer Chromatography - Preparative and

Pear juice concentrate studies : color stabilization by forced aeration, decolorization and clarification

Creator:: Kuhn Abaunza, Martha Cecilia
Resource Type:: Masters Thesis
Full Text:: CLARIFICATION. Abstract approved: = . Mr. Darrel V. Beavers Forced aeration of pear juice was

Studies on cucumber fermentation : microbiological analyses and factors influencing bloating

Creator:: Gallagher, Daniel LeRoy
Resource Type:: Masters Thesis
Full Text:: degree of Master of Science in Food Science and Technology presented on fTl g^ JL V > / f 7 fi

Chemical analysis of acid precipitated colloid of ripe Bartlett pear juice

Creator:: Chang, Yih Hermon
Resource Type:: Masters Thesis
Full Text:: express my most sincere gratitude and appreciation to my major professor, Mr. Darrell V. Beavers for his

An improved solvent extraction of onion oil

Creator:: Hernandez-Molinar, Ernesto
Abstract:: A simple process to obtain onion oil by direct solvent extraction was proposed. Several solvents commonly utilized in the food industry were tested for their selectivity in the extraction of the oil of onion. Diethyl ether and methylene chloride appeared to be the most suitable solvents for the extraction operation....
Resource Type:: Masters Thesis
Full Text:: Improved,Solvent,Extraction of Onion Oil_ . ., ,. . Abstract approved: Darrell V. Beavers A simple

Studies on the recovery of concentrate pear essence from ripe Bartlett pears

Creator:: Miaw, Mei-chen
Abstract:: Previously, it has not been possible to obtain a concentrated ripe Bartlett pear essence. From studies of Bartlett pear aroma characteristics, it was found that methyl and ethyl decadienoates are the components contributing to the characteristic ripe Bartlett pear aroma. It was also found that only perfume-like aroma products, lacking...
Resource Type:: Masters Thesis
Full Text:: . 19^ C) is more volatile in an aqueous solution than is ethyl alcohol (bp. 78 C). In general, the

Investigation of Eco-friendly, Bio-based Methods to Produce High Quality and Water-resistant Apple Pomace Biocomposites Using Molded Pulp Technology

Creator:: Lang, Clara V.
Abstract:: The overall goal of this study was to utilize apple pomace, the byproduct from juice processing, as a renewable source of fiber to create sustainable packaging using molded pulp technology. The goal was accomplished through two studies: 1) to modify apple pomace fibers for increasing relative cellulose composition and improving...
Resource Type:: Masters Thesis
Full Text:: min, SB = sodium bicarbonate saturated solution (10% w/v) at 23°C for 48 hours, CA + SB = a two-step

ScholarsArchive@OSU

The role of ascorbic acid on discoloration of strawberry juice and concentrate

The effect of erythorbic acid on the determination of ascorbic acid levels in selected foods by high performance liquid chromatography and spectrophotometry

The stability of ascorbic acid in bottled cranberry-based beverages under home-use conditions

Biological preparation of ¹⁴C labeled aflatoxin

Pear juice concentrate studies : color stabilization by forced aeration, decolorization and clarification

Studies on cucumber fermentation : microbiological analyses and factors influencing bloating

Chemical analysis of acid precipitated colloid of ripe Bartlett pear juice

An improved solvent extraction of onion oil

Studies on the recovery of concentrate pear essence from ripe Bartlett pears

Investigation of Eco-friendly, Bio-based Methods to Produce High Quality and Water-resistant Apple Pomace Biocomposites Using Molded Pulp Technology

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