Search Constraints

Start Over
Filtering by: Creator Bartley, Ronald C. Remove constraint Creator: Bartley, Ronald C. Advisor Wrolstad, Ronald E. Remove constraint Advisor: Wrolstad, Ronald E.

Search Results

  • 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

  • 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

  • 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

  • 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

  • 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

  • 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

  • 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 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

  • 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

  • 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