Index Catalog // ScholarsArchive@OSU

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

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:: - ing (66 _+ 2 F ) and a-t a penetrometer reading of 6 lbs. Sucrose and fructose rose by 0. 75

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

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

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

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

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

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 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:: Composition and Quality Abstract approved . = >][__^ Dr. Ronald E. Wrolstad Fresh ripe, cantaloupes

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

ScholarsArchive@OSU

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

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

Development of analytical methodology for verification of authenticity in cranberry juice drinks and concentrates

Characterization of anthocyanins in fruit juices and natural colorants

Cherry phytochemicals

Analysis of flavor precursors in radish and radish color extracts

Apple polyphenolics and their antioxidant properties : influence of cultivars, post-harvest storage, and 1-MCP treatment

The role of ascorbic acid on discoloration of strawberry juice and concentrate

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

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

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