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Filtering by: Creator Clark, Katie A. Remove constraint Creator: Clark, Katie A. Creator Pilando, Leticia S. Remove constraint Creator: Pilando, Leticia S. Degree Field Food Science and Technology Remove constraint Degree Field: Food Science and Technology

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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:
    "L," "a" and "b" values and % haze were also measured. Changes in these color para- meters of

  • 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:
    Recognition methods are effective in classification of authentic juices and show potential as a powerful