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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:: the juice and concentrate. Blanching at 80 C for 1 min was the optimum processing temp- erature

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:: exchange resins and polyclar AT. Mass spectrometric measurements of 13 12 C/ C ratio from whole juices

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:: juices showed color similar to FD&C Red # 40. Excellent stability was obtained with all treatments in

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:: monitored during storage in the dark at 25 "C. Ascorbic acid degradation was also monitored in the natural

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:: . General Properties 8 2. Anthocyanins 10 3. Ash Content 12 C MEASUREMENT OF COLOR 13 1. Spectral

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:: fruits were capped, washed, sorted and indivi- dually quick frozen (IQF) at -40 C, placed in

Creator:: Hong, Victor
Resource Type:: Masters Thesis
Full Text:: ; Spectral Data including total anthocyanins and percent 13 12 polymeric color; and del C/ C

Creator:: Wightman, JoLynne Dee
Resource Type:: Dissertation
Full Text:: -galactoside destroyed in cranberry juice in 2 hr at 50°C versus specific activity of L-galactosidase (assayed

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