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Filtering by: Subject Fruit juices -- Analysis Creator Spanos, George A.

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
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