Index Catalog // ScholarsArchive@OSU

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:: fruits R. baileyanus, R. ursinus, Adapted from Galletta and Himelrick (1990). 'Marion', Thornless

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

Creator:: Lee, Dai-lih Doris
Resource Type:: Masters Thesis
Full Text:: Dr. Kim K. Ching and Dr. Robert R. Becker, who served as members on my graduate committe. I am

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:: attractive color. Textural firmness is emphasized as a major characteristic for both uses. "Berry

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:: maturity, anthocyanin content, as well as berry weight, soluble solids, and alcohol- insoluble solids

Anthocyanin pigment, nonvolatile acid and sugar composition of blackberries

Creator:: Fan-Chiang, Ho-ju
Abstract:: The pigments of blackberry fruit were investigated by analytical and preparative high performance liquid chromatography (HPLC) to characterize anthocyanin patterns in commercially important blackberry (Rubus eubatus) cultivars and selections. Five anthocyanin pigments were detected in Evergreen blackberry and they were identified as cyanidin-3-glucoside, cyanidin-3-rutinoside, pentosecyanidin derivative and two acylated cyanidin...
Resource Type:: Masters Thesis
Full Text:: ._S_i-:....,g,,..~n'-a-'-tu~r~e-r_e~d-a~c-te~d~fo~-r~p~riv_a_c_y_.__,._l ____ _ Ronald E. Wrolsted

Composition of pectic substances in Selva strawberry (Fragaria x ananassa Duch.)

Creator:: Lin, Ben-lin
Abstract:: Pectic substances in the cell wall have long thought to be responsible for the textural changes in fruit during ripening and senescence. Compositional variation within the pectic macromolecules could affect the external characteristics of the fruit. Strawberries undergo adverse quality changes such as softening and juice loss after freezing and...
Resource Type:: Masters Thesis
Full Text:: measured by the resistance of berry halves to shear and the amount of juice released after thawing

Color and pigment characterization of royal okanogan huckleberry juice

Creator:: Price, Cornelia Lynde
Resource Type:: Masters Thesis
Full Text:: Pigment Characterization of Royal Okanoqan Huckleberry Juice. Abstract Approved:. Tfc *r yy.r* J

Influence of cultivar and maturity on blackberry polyphenolics and investigation of sediment formation in blackberry juice

Creator:: Siriwoharn, Thanyaporn
Abstract:: The influence of cultivar and maturity on polyphenolic composition and antioxidant activity was investigated by UV-Visible spectrophotometry and analytical high performance liquid chromatography (HPLC) in commercially important blackberry cultivars and selections. The anthocyanin pigments changed tremendously with ripening. Total anthocyanins increased from 74.7-317 mg/100g fw from underripe to over ripe...
Resource Type:: Dissertation
Full Text:: to any reader upon request. -r-r Thanyaporn Siriwoharn, Author ACKNOWLEDGEMENTS I would

Color of strawberry juice and concentrate as influenced by heating and storage temperatures

Creator:: Hassanein, Sitir M.
Abstract:: This investigation was conducted to study the effects of blanching and storage temperatures on the color of strawberry juice and concentrate. Strawberry juice and concentrate (42°βrix) were prepared from blanched crushed Tioga strawberries. Crushed strawberries were blanched, in a steam-jacketed kettle, at 70°, 80°, and 90°C for 1 min. Ascorbic...
Resource Type:: Masters Thesis
Full Text:: crushed 25 STRAW BERRY ASCORBI C ACID CRUSHING ' r HEATING > f COOLING t PRESSING

Cherry phytochemicals

Creator:: Chaovanalikit, Arusa, 1974-
Abstract:: The distribution of anthocyanin pigments and polyphenolics of sweet (Prunus avium) and sour cherries (Prunus cerasus) were determined by Ultraviolet- Visible (UV-Visible) spectrophotometry and High Performance Liquid Chromatography with photodiode array detector (HPLC-DAD). Their antioxidant properties were determined by Oxygen Radical Absorbance Capacity (ORAC) and Ferric Reducing Antioxidant Power (FRAP)....
Resource Type:: Dissertation
Full Text:: polyphenoloxidase (Adapted from Robards et al.(84) OH r^^ 1/2 02 \^ Cresolase R OH T R .OH

ScholarsArchive@OSU

Characterization of phenolics in Marion and Evergreen blackberries

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

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

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

Anthocyanin pigment, nonvolatile acid and sugar composition of blackberries

Composition of pectic substances in Selva strawberry (Fragaria x ananassa Duch.)

Color and pigment characterization of royal okanogan huckleberry juice

Influence of cultivar and maturity on blackberry polyphenolics and investigation of sediment formation in blackberry juice

Color of strawberry juice and concentrate as influenced by heating and storage temperatures

Cherry phytochemicals

Limit your search

Academic Affiliation

Advisor

Commencement Year

Committee Member

Creator

Date

Decade

Degree Field

Degree Level

Degree Name

Language

License

Non-Academic Affiliation

Peer Reviewed

Resource Type

Rights Statement

Subject

Search Constraints

Search Results

Limit your search