Index Catalog // ScholarsArchive@OSU

Start Over

Filtering by: Creator French, Ken Advisor Wrolstad, Ronald E.

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:

help me during my stay at OSU, with special thanks to Dan Selivonchick, Brian Yorgey, Ken Stewart
Use of anthocyanin analyses to determine glycosidase activity in juice- and wine-processing enzymes

Creator:

Wightman, JoLynne Dee

Resource Type:

Dissertation

Full Text:

% increase in white Riesling, French Colombard, and Muscat grapes (Berg and Akiyoshi, 1962) and 12
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:

every finding, also for her editorial help. I also want to thank Brian Yorgey and Ken Stewart for