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Analysis of flavor precursors in radish and radish color extracts

Creator:: Kucza, Myriam M.
Abstract:: Radish anthocyanin extract has potential as a natural colorant because of its pigment stability and attractive red hue. Presence of undesirable aroma compounds could limit its applications in foods. The pungent principle of radish, 4-methylthio-3-butenyl isothiocyanate (MTBI), is produced enzymatically upon cell injury from its glucosinolate precursor, 4-methylthio-3-butenyl glucosinolate (MTBG),...
Resource Type:: Masters Thesis
Full Text:: Flavor Precursors in Radish and Radish Color Extracts. Abstract approved: Ronald E. Wrolstad Radish

Apple polyphenolics and their antioxidant properties : influence of cultivars, post-harvest storage, and 1-MCP treatment

Creator:: Widyasari, Maria Angela Artania
Abstract:: The distribution of total phenolics, antioxidant capacity, monomeric anthocyanin, and ascorbic acid contents in the peel and flesh of Red Delicious, Granny Smith, and Fuji apples during a six-month storage period were determined. In addition, the effect of 1-MCP (1-Methyl cyclopropene) on these parameters of the edible portion of apples...
Resource Type:: Masters Thesis
Full Text:: Storage and 1- MCP Treatment Abstract approved: Ronald E. Wrolstad The distribution of total

Strawberry cell wall polysaccharides : an intervarietal comparison of compositional, physical, and textural properties

Creator:: Buerger, Michelle Carlene
Abstract:: Maintaining the structural integrity of cell walls largely determines the texture of fruit products during freezing processes. Strawberries undergo major textural changes when frozen, and varietal differences in quality after thawing are not readily predicted from mechanical and sensory testing of the fresh fruit. The objectives of this study were...
Resource Type:: Masters Thesis
Full Text:: Textural Properties Abstract approved: Dr. ^6n E. Wrolstad Maintaining the structural integrity of

Strawberry wine color quality : influence of variety, maturity and mold contamination

Creator:: Pilando, Leticia S.
Abstract:: This study was conducted to evaluate the influence of maturity, mold contamination and variety on the color quality of strawberry wines. Indices for acceptability were determined using instrumental measurements and sensory analysis. Compositional analyses were done on the fully ripe and overripe Benton and Totem strawberries. Included were anthocyanin content,...
Resource Type:: Masters Thesis
Full Text:: : Dr. Ronald E. Wrolstad This study was conducted to evaluate the influence of maturity, mold

Development of analytical methodology for verification of authenticity of apple juice

Creator:: Lee, Hyoung S.
Abstract:: Apples growing in New Zealand, Argentina, Mexico, Michigan and Washington were used to provide the compositional data and to develop the analytical procedures for the use in verification of authenticity of apple juices. High Performance Liquid Chromatography (HPLC) techniques were applied for glucose, fructose, sucrose, sorbitol, malic, citric, quinic, shikimic,...
Resource Type:: Dissertation
Full Text:: : Dr. Ronald E. Wrolsdld Apples growing in New Zealand, Argentina, Mexico, Michigan and Washington

Characterization of phenolics in Marion and Evergreen blackberries

Creator:: Siriwoharn, Thanyaporn
Abstract:: Frozen Marion (Rubus sp. hyb) and Evergreen blackberries (Rubus laciniatus) (whole berries, berries without seeds, and seeds alone) were acetone/ chloroform extracted. Phenolics were isolated using C₁₈ cartridges and polyamide resins, then characterized and measured by reversed-phase HPLC/diode array spectral techniques. The Polyamide isolated fractions of Marion berries contained four...
Resource Type:: Masters Thesis
Full Text:: *" Ronald E. Wrolstad Frozen Marion (Rubus sp. hyb) and Evergreen blackberries (Rubus laciniatus) (whole

Causes of browning in pear juice concentrate during storage

Creator:: Cornwell, Chris
Resource Type:: Masters Thesis
Full Text:: JUICE CONCENTRATE DURING STORAGE Abstract approved: ri^r» . fe^i . ■ ^,* - Dr. RonaLd

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

Creator:: Lee, Dai-lih Doris
Resource Type:: Masters Thesis
Full Text:: AND CONCENTRATE Abstract Approved: _jt Dr. Ronald E. Wrolstad The objective of this

Anthocyanin composition of red raspberry juice : influences of variety, processing, and environmental factors

Creator:: Boyles, Matthew J.
Resource Type:: Masters Thesis
Full Text:: Abstract approved: . _, Dr. Ronald E. Wrolstad Two HPLC (High Pressure Liquid Chromatography

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:: CONCENTRATE Abstract Approved:_ Dr. Ronald E. Wrolstad The purpose of this.investigation was to determine

ScholarsArchive@OSU

Analysis of flavor precursors in radish and radish color extracts

Apple polyphenolics and their antioxidant properties : influence of cultivars, post-harvest storage, and 1-MCP treatment

Strawberry cell wall polysaccharides : an intervarietal comparison of compositional, physical, and textural properties

Strawberry wine color quality : influence of variety, maturity and mold contamination

Development of analytical methodology for verification of authenticity of apple juice

Characterization of phenolics in Marion and Evergreen blackberries

Causes of browning in pear juice concentrate during storage

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

Anthocyanin composition of red raspberry juice : influences of variety, processing, and environmental factors

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

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