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Filtering by: Subject Fruit-flies Committee Member Loomis, David

Influence of processing and storage on the phenolic composition of apple, pear and white grape juice

Creator:

Spanos, George A.

Abstract:

Methodology for characterization of the phenolic profile of apple, pear and grape juice was developed. It utilized High Performance Liquid Chromatography (HPLC) for separation of individual phenolic compounds and Diode Array Detection for recording the Ultra-violet (UV) spectrum of chromatographic peaks. The high resolution achieved and the ability of recording...

Resource Type:

Dissertation

Full Text:

Importance of Fhenolics in Fruit Juices 7 Phenolic Composition of Apple Juice 9 Factors Affecting the
Development of analytical methodology for verification of authenticity in cranberry juice drinks and concentrates

Creator:

Hong, Victor

Resource Type:

Masters Thesis

Full Text:

7 Proteins and Amino Acids 8 Detection of Adulteration in Fruit Juices 10 General Methodology
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
Use of anthocyanin analyses to determine glycosidase activity in juice- and wine-processing enzymes

Creator:

Wightman, JoLynne Dee

Resource Type:

Dissertation

Full Text:

. Pigment losses were much greater when enzymes were used with juice than with crushed fruit. In the