Index Catalog // ScholarsArchive@OSU

Start Over

Filtering by: Committee Member Vincent, Remcho

Understanding the principles and procedures to retain green and red pigments in thermally processed peels-on pears (Pyrus communis L.)

Creator:

Ngo, Thao Xuan

Abstract:

Thermal stabilization of chlorophyll and anthocyanin on pear peels during thermal process was investigated in this study. The green color of peels-on thermally processed (canned) pears was successfully retained by complexation of magnesium-free chlorophyll with zinc ions, and the red pigments were stabilized through anthocyanin-stannous complexation and polymerization of pear...

Resource Type:

Dissertation