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Filtering by: Committee Member Goddik, Lisbeth Remove constraint Committee Member: Goddik, Lisbeth Degree Field Food Science and Technology Remove constraint Degree Field: Food Science and Technology Subject Antioxidants Remove constraint Subject: Antioxidants

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  • Development of antioxidant dietary fibers from wine grape pomace and their applications as functional food ingredients

    Creator:
    Tseng, Angela Y.
    Abstract:
    Wine grape pomace (WGP), the byproduct from winemaking, is a good source of polyphenols and dietary fibers, and may be utilized as antioxidant dietary fibers (ADF) for food applications. The objectives of this thesis research were to first determine the phenolic compounds, antioxidant and antimicrobial activities in red WGP under...
    Resource Type:
    Masters Thesis
    Full Text:
    on how to be an outstanding researcher. I truly appreciate Drs. Lisbeth Goddik and Michael Qian

  • Cherry phytochemicals

    Creator:
    Chaovanalikit, Arusa, 1974-
    Abstract:
    The distribution of anthocyanin pigments and polyphenolics of sweet (Prunus avium) and sour cherries (Prunus cerasus) were determined by Ultraviolet- Visible (UV-Visible) spectrophotometry and High Performance Liquid Chromatography with photodiode array detector (HPLC-DAD). Their antioxidant properties were determined by Oxygen Radical Absorbance Capacity (ORAC) and Ferric Reducing Antioxidant Power (FRAP)....
    Resource Type:
    Dissertation
    Full Text:
    committee members; Dr. Vincent T. Remcho, Dr. Lisbeth Meunier-Goddik, Dr. Charles D. Boyer, and Dr