Index Catalog // ScholarsArchive@OSU

Thermal and enzymatic degradation of raspberry anthocyanins

Creator:: Daravingas, George Vasilios
Abstract:: The elucidation of the structure of the red pigments of the black raspberries. Monger variety, was achieved. The components of the pigment of the berries were (a) cyanidin-3-glucoside, (b) cyanidin-3, 5-diglucoside, (c) cyanidin-3-diglucoside and (d) cyanidin-3-rhamnoglucosido- 5-glucoside. The elucidation was carried out after isolation, purification, concentration and chromatographic separation of...
Resource Type:: Dissertation
Full Text:: ^ £o /ty&S" Title THERMAL AND ENZYMATIC DEGRADATION OF RASPBERRY ANTHOCYANINS Abstract

Anthocyanin pigment, nonvolatile acid and sugar composition of red raspberry juice

Creator:: Spanos, George A.
Abstract:: Seven red raspberry (Rubus Ideaus L.) samples from Oregon, Washington, British Columbia and New Zealand were processed into juice. These, along with three juice samples supplied from West Germany were analyzed by high performance liquid chromatography, (HPLC), for nonvolatile acid, sugar, anthocyanin and anthocyanidin composition. In order to quantitate the...
Resource Type:: Masters Thesis

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:: presented . /Tletu 14 . /f iT 3 Title Changes in Raspberry Pigments During

Phenolic composition of red raspberry juice : influences of cultivar, processing and environmental factors

Creator:: Rommel, Angelika
Abstract:: Flavonols and ellagic acid compounds were characterized and measured in 55 experimental and commercial red raspberry juices by high performance liquid chromatography (HPLC) and diode array spectral techniques. Samples were prepared using Polyamide-6; a fraction eluted with methanol contained <_ 8 quercetin-glycosides, quercetin and kaempferol. Another fraction, eluted subsequently with...
Resource Type:: Dissertation

Edible coatings to improve storability and enhance nutritional value of strawberries (Fragaria ananassa) and raspberries (Rubus ideaus)

Creator:: Han, Chunran
Abstract:: Strawberries {Fragaria ananasa) and raspberries {Rubus ideaus) are good sources ofmany important nutrients, and have great potential to improve human health. However, they are highly perishable and have a very short shelf-life mainly due to the attack of fungi and high respiration rate. Edible coatings, especially chitosan-based coatings have been...
Resource Type:: Masters Thesis
Full Text:: Reliance); (c) Red raspberry (Tullmeen) 46 2.2 Effect of chitosan-based coatings on weight loss of

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

Creator:: Boyles, Matthew J.
Resource Type:: Masters Thesis
Full Text:: : Anthocyanin Composition of Red Raspberry Juice: Influences of Variety. Processing, and Environmental Factors

Relative Health Effects of Intake of High-Fat Diets Enriched with Raspberry Fiber and Raspberry Polyphenol in C57B/J6 Mice

Creator:: Sturm, Marlena L.
Abstract:: BACKGROUND: Consumption of raspberry products have been observed to produce healthful effects and reduce weight gain and positively shift metabolism in mice fed obesigenic diets. In the past, our lab has successfully shown a reduction in weight gain for mice consuming RPC+HF vs. mice fed HF alone. Currently, there is...
Resource Type:: Masters Thesis
Full Text:: Raspberry Fiber and Raspberry Polyphenol in C57B/J6 Mice Abstract approved: Neil F. Shay

Investigation of Bioactive Compounds in Different Types of Fruit Pomace and Their Applications as Bulk Materials for Creating Biocomposite

Creator:: Gouw, Virginia P.
Abstract:: The objectives of this study were to evaluate the physicochemical properties and bioactive compounds from four different types of fruit pomace, including apple, blueberry, raspberry, and cranberry, and further to investigate the feasibility of creating apple pomace based biocomposite boards using thermal compression molding and to optimize the biocomposite formulations...
Resource Type:: Masters Thesis
Full Text:: , raspberry, and cranberry, and further to investigate the feasibility of creating apple pomace based

Flavor composition of transgenic raspberry bushy dwarf virus-resistant 'Meeker' raspberries

Creator:: Malowicki, Sarah Marie-Mahler
Abstract:: Raspberries have been popular since the time of the ancient Greeks. Red raspberries are cultivated throughout the world, particularly in the Pacific Northwest region of the United States and Canada. The raspberry bushy dwarf virus (RBDV) causes significant reduction in yield and crumbly fruit in raspberries, blackberries and raspberry-blackberry hybrids....
Resource Type:: Masters Thesis
Full Text:: Technology presented on June 7, 2007. Title: Flavor Composition of Transgenic Raspberry Bushy Dwarf Virus

Metabolic Effects in C57B/6J Mice Fed a High-Fat Diet Supplemented With Walnuts, Raspberries and Other Whole Foods

Creator:: Miranda-Garcia, Omar
Abstract:: Health benefits obtained from consumption of fruits and vegetables have the potential to improve the lifestyle of individuals. The walnut is a polyunsaturated fatty acid (PUFA)-rich whole food that is readily available in the U.S and has been shown to potentially reduce risk of Metabolic Syndrome. Furthermore, consumption of polyphenol...
Resource Type:: Masters Thesis
Full Text:: ), or W diet supplemented with blueberry (W+BB), raspberry (W+RB), apple (W+AP), cranberry (W+CB

ScholarsArchive@OSU

Thermal and enzymatic degradation of raspberry anthocyanins

Anthocyanin pigment, nonvolatile acid and sugar composition of red raspberry juice

Changes in raspberry pigments during processing and storage

Phenolic composition of red raspberry juice : influences of cultivar, processing and environmental factors

Edible coatings to improve storability and enhance nutritional value of strawberries (Fragaria ananassa) and raspberries (Rubus ideaus)

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

Relative Health Effects of Intake of High-Fat Diets Enriched with Raspberry Fiber and Raspberry Polyphenol in C57B/J6 Mice

Investigation of Bioactive Compounds in Different Types of Fruit Pomace and Their Applications as Bulk Materials for Creating Biocomposite

Flavor composition of transgenic raspberry bushy dwarf virus-resistant 'Meeker' raspberries

Metabolic Effects in C57B/6J Mice Fed a High-Fat Diet Supplemented With Walnuts, Raspberries and Other Whole Foods

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