Index Catalog // ScholarsArchive@OSU

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:: strawberries (Armbruster, 1967; Aref et al, 1956; Wegener et al, 1951; Hoover and Dennison, 1955). Simpson

Use of ion-exchange and direct osmotic concentration technologies for processing cantaloupe juice

Creator:: Galeb, Abduljalil D. S.
Resource Type:: Dissertation
Full Text:: Abstract approved: Ronald E. Wrolstad Different technologies for processing cantaloupe fruit into

Enzymatic formation and influence of variety, maturity and processing on volatiles of the carrot, Daucus carota L.

Creator:: Heatherbell, D. A. (David A.)
Resource Type:: Dissertation
Full Text:: Polyethylene Glycol (PEG) ' 19 Preparation of Acetone Powder (D) in the Presence of Polyvinyl

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:: Phytochemicals Abstract approved: Ronald E. Wrolstad The distribution of anthocyanin pigments and

Variation of sugars and acids during ripening of pears and in the production and storage of pear concentrate

Creator:: Akhavan, Iradj
Abstract:: Two methods of separating sugars and acids of Bartlett pears were compared to decide upon a working method for later studies involving identification and quantitation of sugars and acids during ripening of pears and in the production and storage of pear concentrate. The first method involved precipitation of acids with...
Resource Type:: Dissertation
Full Text:: committee, Georgene V. Barte, Dr. M. W. Montgomery, Dr. H. D. Reese, and Dr. H. W

Structure and conformation of red radish (Raphanus sativus L.) anthocyanins and their effect on color and pigment stability

Creator:: Giusti Hundskopf, Maria Monica
Abstract:: Red radish (Raphanus sativus L.) anthocyanins were extracted from liquid nitrogen powdered epidermal tissue using acetone and chloroform and isolated using C-18 resin. Chemical structure and conformation of major pigments were elucidated by 1-D and 2-D NMR, Mass Spectroscopy, HPLC, and spectral analyses. Two novel di-acylated anthocyanins, pelargonidin 3-0-[2-0-(β-D-glucopyranosyl)-(6-0- trans-p-coumaroyl-...
Resource Type:: Dissertation
Full Text:: Their Effect on Color and Pigment Stability. Abstract approved : Ronald E. Wrolstad Red radish

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

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 in cranberry juice drinks and concentrates

Creator:: Hong, Victor
Resource Type:: Masters Thesis
Full Text:: Concentrates Abstract appproved _ Dr.' Ronald E. Wrolsta'i Eight samples of Cranberries (Vaccinium

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:: Blackberry Juice. Abstract approved: "fc=»t- Ronald E. Wrolstad The influence of cultivar and

Characterization of anthocyanins in fruit juices and natural colorants

Creator:: Hong, Victor
Abstract:: A method for separation and characterization of individual anthocyanins was developed. High Performance Liquid Chromatography (HPLC) with a polymer based reversed-phase column was used to separate the pigments while on-line Photodiode Array Detection (PDA) was employed to record the UV and Visible spectrum of the individual peaks. Spectral information obtained...
Resource Type:: Dissertation
Full Text:: ' \ Dr. Ronald E. Wrolstad A method for separation and characterization of individual anthocyanins was

Development of a process for production of cantaloupe juice concentrate and determination of its composition and quality

Creator:: Galeb, Abduljalil Derhm Saeed
Abstract:: Fresh ripe, cantaloupes were processed into juice and juice concentrate. Processing trials were conducted on fresh and frozen fruits with and without rind. The effects of maceration enzymes and fining agents on yield and quality were investigated. Compositional measurement included °Brix, pH, titratable acidity, formol values, ascorbic acid content, total...
Resource Type:: Masters Thesis
Full Text:: AN ABSTRACT OF THE THESIS OF Abdulialil D. S. Galeb for the

Influence of processing and storage on the phenolic composition of apple, pear and white grape juice

Creator:: Spanos, George A.
Abstract:: Methodology for characterization of the phenolic profile of apple, pear and grape juice was developed. It utilized High Performance Liquid Chromatography (HPLC) for separation of individual phenolic compounds and Diode Array Detection for recording the Ultra-violet (UV) spectrum of chromatographic peaks. The high resolution achieved and the ability of recording...
Resource Type:: Dissertation
Full Text:: Abstract approved — ..- .,—^ —.- Dr. Ronald E. Wrolstad Methodology for characterization of the phenolic

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

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

Radish anthocyanin extract as a natural red colorant for maraschino cherries

Creator:: Hundskopf, Maria Monica Giusti
Abstract:: Red radish anthocyanin extract (RAE) was investigated for coloring brined cherries as an alternative to FD&C Red No. 40. Red radish (Raphanus sativus L.) anthocyanins were extracted from liquid nitrogen powdered epidermal tissue using acetone, partitioned with chloroform, and isolated using C-18 resin. The monomeric anthocyanin content was determined by...
Resource Type:: Masters Thesis
Full Text:: Ronald E. Wrolstad Red radish anthocyanin extract (RAE) was investigated for coloring brined cherries

Characterization and detection of potential adulterants in apple juice by pattern recognition methods

Creator:: Pilando, Leticia S.
Abstract:: Fruit juice concentrates- hard pear, soft pear, fig, prune, raisin, white grape, and pineapple, and sweeteners-invert beet, invert cane, and high fructose corn syrup (HFCS) were characterized by sugar profiles, nonvolatile acid profiles, UV spectral profiles, and mineral content. These fruit juices and sweeteners were also used to adulterate commercial...
Resource Type:: Dissertation
Full Text:: Abstract approved: .. ._ _ _ Dr. Ronald E. Wrolstad Fruit juice concentrates- hard pear, soft pear

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:: approved: , Dr. Ronald E. Wrolstad Substituting for Dr. Morris W. Montgomery This

The stability of pelargonidin-based anthocyanins in natural and model systems

Creator:: Garzon, G. Astrid
Abstract:: Pelargonidin 3-glucoside (pgd 3-glu), pelargonidin 3-sophoroside (pgd 3-soph), and pelargonidin 3-sophoroside 5-glucoside acylated with cinnamic and malonic acids (acyl-pgd 3-soph 5-glu) were extracted from strawberries (Fragaria anannassa cv, Totem), nasturtium flowers (Tropaeolum majus), and radish peel (Raphanus sativus L. cv, fuego), respectively. Their stability was studied in natural and model...
Resource Type:: Dissertation
Full Text:: : = ^ Ronald E. Wrolstad Pelargonidin 3-glucoside (pgd 3-glu), pelargonidin 3-sophoroside (pgd 3-soph), and

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

Use of anthocyanin analyses to determine glycosidase activity in juice- and wine-processing enzymes

Creator:: Wightman, JoLynne Dee
Resource Type:: Dissertation
Full Text:: AN ABSTRACT OF THE ThESIS OF JoLynne D. Wightman for the degree

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

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

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

Pineapple juice : phenolic composition and enzymatic browning inhibition

Creator:: Wen, Ling
Abstract:: The phenolic profile of pineapple juice was analyzed by reverse-phase HPLC/Diode Array Detector, and 9 major peaks accounting for 70% of total peak area were characterized. None of these peaks are represented by the pineapple phenolics reported to be present by previous workers. Most of the major peaks are not...
Resource Type:: Dissertation
Full Text:: : Phenolic Composition and Enzymatic Browning Inhibition. Abstract approved: Ronald E. Wrolstad The

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:: : . _._ Dr. Ronald E. Wrolstad Pectic substances in the cell wall have long thought to be responsible for

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:: Potato: Composition. Non- Enzvmatic Browning and Anthocyanins Abstract approved by: Ronald E

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

Creator:: Lee, Dai-lih Doris
Resource Type:: Masters Thesis
Full Text:: of MASTER OF SCIENCE (Name) (Degree) in FOOD SCIENCE presented on \l\^yr\\ d

Red raspberry and blackberry juice and wine : the effect of processing and storage on color and appearance

Creator:: Rommel, Angelika
Abstract:: Wines were made from thawed, frozen red raspberries and blackberries (Meeker and Evergreen varieties, respectively) by 1. fermentation on the pulp, 2. fermentation of depectinized juice, and 3. fermentation of high temperature short time (HTST) treated depectinized juice. The influence of fining was also investigated. The wines were stored at...
Resource Type:: Masters Thesis
Full Text:: Abstract approved Dr. Ronald E. Wrolstad Wines were made from thawed, frozen red raspberries and

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

Color and pigment characterization of royal okanogan huckleberry juice

Creator:: Price, Cornelia Lynde
Resource Type:: Masters Thesis
Full Text:: . ■ it Ronald E. Wrolstad Royal Okanogan Huckleberry juice was found to have a high pH (4.4

Extending shelf-life of fresh-cut pears

Creator:: Dong, Xiaoling
Abstract:: Different concentrations of various browning inhibitors and a firming agent were evaluated to prevent browning and softening of Bartlett, Bosc and Anjou pear slices during cold storage at 2-4°C. Browning inhibition effect of Semperfresh, Snow Fresh and cysteine were compared with that of 4-hexylresorcinol (4-HR). The effect of ripeness on...
Resource Type:: Masters Thesis
Full Text:: Shelf-Life of Fresh-Cut Pears Abstract approved: , , Ronald E. Wrolstald Different concentrations

Use of pineapple juice for inhibition of browning in apples

Creator:: Lozano de Gonzalez, Patricia
Resource Type:: Dissertation
Full Text:: approved: ,, - -- . . - - . D. Barrett Two studies were conducted to evaluate the potential of

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