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Filtering by: Creator Wight, Ronald P. Remove constraint Creator: Wight, Ronald P. Advisor Wrolstad, Ronald E. Remove constraint Advisor: Wrolstad, Ronald E.

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  • Composition of pectic substances in Selva strawberry (Fragaria x ananassa Duch.)

    Creator:
    Lin, Ben-lin
    Abstract:
    Pectic substances in the cell wall have long thought to be responsible for the textural changes in fruit during ripening and senescence. Compositional variation within the pectic macromolecules could affect the external characteristics of the fruit. Strawberries undergo adverse quality changes such as softening and juice loss after freezing and...
    Resource Type:
    Masters Thesis
    Full Text:
    : . _._ Dr. Ronald E. Wrolstad Pectic substances in the cell wall have long thought to be responsible for

  • 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

  • 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

  • Pineapple juice : phenolic composition and enzymatic browning inhibition

    Creator:
    Wen, Ling
    Abstract:
    The phenolic profile of pineapple juice was analyzed by reverse-phase HPLC/Diode Array Detector, and 9 major peaks accounting for 70% of total peak area were characterized. None of these peaks are represented by the pineapple phenolics reported to be present by previous workers. Most of the major peaks are not...
    Resource Type:
    Dissertation
    Full Text:
    : Phenolic Composition and Enzymatic Browning Inhibition. Abstract approved: Ronald E. Wrolstad The

  • 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

  • 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

  • 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

  • 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

  • Characterization of phenolics in Marion and Evergreen blackberries

    Creator:
    Siriwoharn, Thanyaporn
    Abstract:
    Frozen Marion (Rubus sp. hyb) and Evergreen blackberries (Rubus laciniatus) (whole berries, berries without seeds, and seeds alone) were acetone/ chloroform extracted. Phenolics were isolated using C₁₈ cartridges and polyamide resins, then characterized and measured by reversed-phase HPLC/diode array spectral techniques. The Polyamide isolated fractions of Marion berries contained four...
    Resource Type:
    Masters Thesis
    Full Text:
    *" Ronald E. Wrolstad Frozen Marion (Rubus sp. hyb) and Evergreen blackberries (Rubus laciniatus) (whole