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Filtering by: Creator Rodriguez-Saona, Luis Enrique Academic Affiliation Food Science and Technology

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:

AN ABSTRACT OF THE THESIS OF Luis Enrique Rodriguez-Saona for
Peroxidase and lipoxygenase activities and their effect on the stability of polyunsaturated fatty acids in two different varieties of sweet corn (Zea mays L.), Jubilee and GH 2684, during frozen storage

Creator:

Rodriguez-Saona, Luis Enrique

Abstract:

The effect of different blanching treatments and packaging materials on the enzymatic (lipoxygenase and peroxidase) activity and fatty acid stability of two different varieties of sweet corn on the cob (Jubilee and GH 2684) was evaluated during nine months of frozen storage at -23.3°C. The initial moisture content in the...

Resource Type:

Masters Thesis

Full Text:

AN ABSTRACT OF THE THESIS OF Luis Enrique Rodriguez Saona for