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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:: (Holdsworth, 1971): log Ma = log M0 + (AE/R) (1/T) . This activation energy is inversely related to the

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:: . Mina McDaniel, Dr. Donald MacDonald, Dr. Kenneth Rowe, and Dr. Harry Mack, for their advice and

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

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:: like to thank my committee members, Dr. Mina McDaniel, Dr. Christopher K. Mathews and Robert L

Color and pigment characterization of royal okanogan huckleberry juice

Creator:: Price, Cornelia Lynde
Resource Type:: Masters Thesis
Full Text:: also like to thank Dr. Mina R. McDaniel for her wisdom and advice in the shaping of curricular

Anthocyanin composition of red raspberry juice : influences of variety, processing, and environmental factors

Creator:: Boyles, Matthew J.
Resource Type:: Masters Thesis
Full Text:: , R. caucasicus (Torre and Barritt, 1977). This is the only reported occurance of pelargonidin

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

Creator:: Galeb, Abduljalil D. S.
Resource Type:: Dissertation
Full Text:: giving me the opportunity to think independently. Thanjcs also to my committee members Mina R. McDaniel

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:: like to thank my committee members: Dr. Mina R. McDaniel, Dr. Dan J. Arp and Dr. William Braunworth

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:: tyrosine (Lee, 1993). OH SOz.CfiHj + Bcnzene-sulfinic acid + R"-NH2 (amino acids, proteins) OH

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:: part of my life. I am also very grateful to my committee members: Dr. McDaniel, Dr. Stotz, and Dr

ScholarsArchive@OSU

Strawberry cell wall polysaccharides : an intervarietal comparison of compositional, physical, and textural properties

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

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

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

Color and pigment characterization of royal okanogan huckleberry juice

Anthocyanin composition of red raspberry juice : influences of variety, processing, and environmental factors

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

Analysis of flavor precursors in radish and radish color extracts

Extending shelf-life of fresh-cut pears

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

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