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Filtering by: Creator Fitzpatrick, Meagan C. Remove constraint Creator: Fitzpatrick, Meagan C. Degree Field Food Science and Technology Remove constraint Degree Field: Food Science and Technology

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  • Impact of malolactic fermentation on red wine color and color stability

    Creator:
    Burns, Tresider R.
    Abstract:
    Malolactic fermentation (MLF) is an important step in the production of wines and is commonly performed in red or cool climate wines to reduce acidity. In this study the impact of MLF on red wine color and the ability of Oenococcus oeni to degrade compounds important to the development of...
    Resource Type:
    Masters Thesis
    Full Text:
    as MLF (+) wines. All wines were sterile-filtered, bottled, and stored at 13°C for analyses. MLF

  • Effect of organic production system and harvest date on the quality of blackberry fruit for fresh and processed markets

    Creator:
    Liu, Mingyang
    Abstract:
    Blackberry (Rubus sp.) fruit are a good source of phenolic compounds and anthocyanins, and are consumed in fresh and processed forms. Though organic products become more popular, limited information is available about how different organic production methods affect the post-harvest quality of blackberry fruit. The objective of this project was...
    Resource Type:
    Masters Thesis
    Full Text:
    blackberry production. HortTechnology 17 (2):205-213 Türkben C, Sarıburun E, Demir C, Uylaşer V (2010

  • Color of strawberry juice and concentrate as influenced by heating and storage temperatures

    Creator:
    Hassanein, Sitir M.
    Abstract:
    This investigation was conducted to study the effects of blanching and storage temperatures on the color of strawberry juice and concentrate. Strawberry juice and concentrate (42°βrix) were prepared from blanched crushed Tioga strawberries. Crushed strawberries were blanched, in a steam-jacketed kettle, at 70°, 80°, and 90°C for 1 min. Ascorbic...
    Resource Type:
    Masters Thesis
    Full Text:
    the juice and concentrate. Blanching at 80 C for 1 min was the optimum processing temp- erature

  • Ultrafiltration of pear juice : chemical and physical analysis

    Creator:
    Hodgson, Jeanne
    Abstract:
    Ultrafiltration of d'Anjou pear juice in the batch mode with a Romicon HFXS MXII pilot-scale ultrafilter produced a "sparkling clear", light-colored permeate which was sterile, essentially free of pectin, and lower in phenolics than the feed juice. Retention characteristics of PM-50, PM-30 and PM-10 hollow fiber membranes were tested at...
    Resource Type:
    Masters Thesis
    Full Text:
    ♦ C 0.5-5/fig/cm ) FEED o O 0 O 0 o 0 o o 2. 0 O O MACROMOLECULES ZZZJ.TJJZZT/J

  • Interrelationships among changes in flavor and aroma, and composition of stored strawberry juice concentrate

    Creator:
    Lundahl, David S.
    Abstract:
    Sensory evaluation and instrumental methods were applied to the evaluation of strawberry juice concentrate (68°Brix) stored at 20°C which had been produced both commercially (C-SJC) and in a pilot plant (SJC). Sensory evaluation included taste and aroma ratings by intensity scaling and time-intensity of taste, and visual colorimetry by matching...
    Resource Type:
    Dissertation
    Full Text:
    Abstract approved: .. "-* -c^-^^ " -v — Dr. Mina McDaniel Sensory evaluation and instrumental

  • Development of analytical methodology for verification of authenticity of apple juice

    Creator:
    Lee, Hyoung S.
    Abstract:
    Apples growing in New Zealand, Argentina, Mexico, Michigan and Washington were used to provide the compositional data and to develop the analytical procedures for the use in verification of authenticity of apple juices. High Performance Liquid Chromatography (HPLC) techniques were applied for glucose, fructose, sucrose, sorbitol, malic, citric, quinic, shikimic,...
    Resource Type:
    Dissertation
    Full Text:
    exchange resins and polyclar AT. Mass spectrometric measurements of 13 12 C/ C ratio from whole juices

  • The potato : composition, non-enzymatic browning and anthocyanins

    Creator:
    Rodriguez-Saona, Luis Enrique
    Abstract:
    Chipping varieties and model systems were used to determine the role of potato constituents on chip color. Composition was evaluated by HPLC and chip color measured using a ColorQuest colorimeter. Reducing sugar (RS) content did not completely explain color quality when present in low concentrations (<60 mg/lOOg). Levels of ascorbic...
    Resource Type:
    Dissertation
    Full Text:
    juices showed color similar to FD&C Red # 40. Excellent stability was obtained with all treatments in

  • The stability of pelargonidin-based anthocyanins in natural and model systems

    Creator:
    Garzon, G. Astrid
    Abstract:
    Pelargonidin 3-glucoside (pgd 3-glu), pelargonidin 3-sophoroside (pgd 3-soph), and pelargonidin 3-sophoroside 5-glucoside acylated with cinnamic and malonic acids (acyl-pgd 3-soph 5-glu) were extracted from strawberries (Fragaria anannassa cv, Totem), nasturtium flowers (Tropaeolum majus), and radish peel (Raphanus sativus L. cv, fuego), respectively. Their stability was studied in natural and model...
    Resource Type:
    Dissertation
    Full Text:
    monitored during storage in the dark at 25 "C. Ascorbic acid degradation was also monitored in the natural

  • Studies in food science for industrial applications : Chemical and sensory analysis of fermented cucumbers; insoluble chitosanpolyacrylic acid complexes

    Creator:
    Chavasit, Visith
    Abstract:
    Pediococcus cerevisiae, Lactobacillus casei, Lactobacillus plantarum, Leuconostoc mesenteroides, Lactococcus diacetylactis Bifidobacterium bifidum, Leuconostoc oenos, and mixed cultures of Propionibacterium shermanii and P. cerevisiae were used to ferment cucumber juice brine (CJB) at 22-26°C for 1.5 months. Sugar utilization ranged from 14.6 to 86.1%. pH of the fermented CJB ranged from...
    Resource Type:
    Dissertation
    Full Text:
    formation on supernatant pH. a. initial pH = 3 117 b. initial pH = 4 118 c. initial pH = 5 119

  • Red raspberry and blackberry juice and wine : the effect of processing and storage on color and appearance

    Creator:
    Rommel, Angelika
    Abstract:
    Wines were made from thawed, frozen red raspberries and blackberries (Meeker and Evergreen varieties, respectively) by 1. fermentation on the pulp, 2. fermentation of depectinized juice, and 3. fermentation of high temperature short time (HTST) treated depectinized juice. The influence of fining was also investigated. The wines were stored at...
    Resource Type:
    Masters Thesis
    Full Text:
    . General Properties 8 2. Anthocyanins 10 3. Ash Content 12 C MEASUREMENT OF COLOR 13 1. Spectral