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Filtering by: Advisor Mandsager, Ronald E. Remove constraint Advisor: Mandsager, Ronald E. Committee Member Heatherbell, David Remove constraint Committee Member: Heatherbell, David

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Strawberry wine color quality : influence of variety, maturity and mold contamination

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:

: Dr. Ronald E. Wrolstad This study was conducted to evaluate the influence of maturity, mold
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

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Abstract approved: .. ._ _ _ Dr. Ronald E. Wrolstad Fruit juice concentrates- hard pear, soft pear
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
Anthocyanin pigment, nonvolatile acid and sugar composition of red raspberry juice

Creator:

Spanos, George A.

Abstract:

Seven red raspberry (Rubus Ideaus L.) samples from Oregon, Washington, British Columbia and New Zealand were processed into juice. These, along with three juice samples supplied from West Germany were analyzed by high performance liquid chromatography, (HPLC), for nonvolatile acid, sugar, anthocyanin and anthocyanidin composition. In order to quantitate the...

Resource Type:

Masters Thesis

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Academic Affiliation

Food Science and Technology4

Advisor

Wrolstad, Ronald E.4

Commencement Year

Commencement Year range begin – Commencement Year range end

Current results range from 1983 to 1987

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Committee Member

Heatherbell, David[remove]4
Loomis, David2
Laver, Murray L.1
MacDonald, Donald1
Mack, Harry1
more Committee Members »

Creator

Pilando, Leticia S.2
Hong, Victor1
Spanos, George A.1

Date

Date range begin – Date range end

Current results range from 1982 to 1986

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Decade

1980-19894

Degree Field

Food Science and Technology4

Degree Level

Master's3
Doctoral1

Degree Name

Master of Science (M.S.)3
Doctor of Philosophy (Ph.D.)1

Language

English [eng]4

Non-Academic Affiliation

Oregon State University. Graduate School4

Peer Reviewed

No4

Resource Type

Masters Thesis3
Dissertation1

Rights Statement

Copyright Not Evaluated4

Subject

Fruit juices -- Analysis2
Apple juice -- Analysis1
Cranberries1
Raspberries1
Wine and wine making1

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