Index Catalog // ScholarsArchive@OSU

Start Over

Filtering by: Creator Sayavedra-Soto, Luis A. Academic Affiliation Food Science and Technology

Effect of moisture, temperature, and sulfur dioxide on color of dried apples

Creator:

Sayavedra-Soto, Luis Alberto

Abstract:

When sulfur dioxide is used in commercial drying of fruits in combination with low storage temperatures, browning and microbial spoilage can be inhibited. However, the relationship between moisture level, storage temperature, and sulfur dioxide content on the color of dried fruit is not known; therefore the purpose of this research...

Resource Type:

Masters Thesis

Full Text:

, Temperature, and Sulfur Dioxide on Color of Dried Apples by Luis Alberto Sayavedra-Soto A THESIS
Inhibition of polyphenol oxidase by sulfur dioxide

Creator:

Sayavedra-Soto, Luis Alberto

Abstract:

Inhibition of polyphenol oxidase (PPO) by sulfur dioxide (SO₂) was studied using three different sources of PPO (banana, mushroom, and pear). Several methods to detect PPO activity were tested due to SO₂, interference in some of the assays. The method using 2-nitro-5-thiobenzoic acid (TNB) to react with the quinones was...

Resource Type:

Dissertation

Full Text:

Alberto Sayavedra Soto A THESIS submitted to Oregon State University in partial fulfillment of
Development of Anthocyanins and Tannins in Pinot noir Grapes and their Relative Importance in Wine [2003]

Creator:

Kennedy, James A., Pastor, Jose Luis, and Watson, Barney

Abstract:

The objectives of this research are to monitor tannin and anthocyanin changes during berry development and over several growing seasons to understand how the vintage effects wine composition. Specifically, the objectives of this research project are : · Determine the effect of berry development on the composition of phenolics (tannins...

Resource Type:

Technical Report

Full Text:

Relative Importance in Wine James A. Kennedy, Jose Luis Pastor, Barney Watson Department of Food Science