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Development of analytical methodology for verification of authenticity in cranberry juice drinks and concentrates

Creator:: Hong, Victor
Resource Type:: Masters Thesis
Full Text:: detection of adulteration in fruit juices, especially for apple juice and orange juice, both for which

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

Use of anthocyanin analyses to determine glycosidase activity in juice- and wine-processing enzymes

Creator:: Wightman, JoLynne Dee
Resource Type:: Dissertation
Full Text:: . Pigment losses were much greater when enzymes were used with juice than with crushed fruit. In the

Anthocyanin composition of red raspberry juice : influences of variety, processing, and environmental factors

Creator:: Boyles, Matthew J.
Resource Type:: Masters Thesis
Full Text:: one sample of juice made from moldy fruit were included. The results of these analyses were used as

Influence of cultivar and maturity on blackberry polyphenolics and investigation of sediment formation in blackberry juice

Creator:: Siriwoharn, Thanyaporn
Abstract:: The influence of cultivar and maturity on polyphenolic composition and antioxidant activity was investigated by UV-Visible spectrophotometry and analytical high performance liquid chromatography (HPLC) in commercially important blackberry cultivars and selections. The anthocyanin pigments changed tremendously with ripening. Total anthocyanins increased from 74.7-317 mg/100g fw from underripe to over ripe...
Resource Type:: Dissertation
Full Text:: acid, g/lOOmL juice; b data were calculated as citric acid, g/lOOg fruit;c data were calculated as

Clarification of pear juice by hollow fiber ultrafiltration

Creator:: Kortekaas, Marjan G.
Resource Type:: Masters Thesis
Full Text:: INTRODUCTION The fruit juice industry in the Pacific Northwest region (where the world's largest producers

Color and pigment characterization of royal okanogan huckleberry juice

Creator:: Price, Cornelia Lynde
Resource Type:: Masters Thesis
Full Text:: °. Juice yield from the raw fruit averaged 68% v/wt. The pigment content of the juice was calculated to

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

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:: Abstract approved: .. ._ _ _ Dr. Ronald E. Wrolstad Fruit juice concentrates- hard pear, soft pear

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:: Composition of Strawberry Fruit and Juice 4 Free sugars 4 Solids 5 Acidity and Organic Acids 6

ScholarsArchive@OSU

Development of analytical methodology for verification of authenticity in cranberry juice drinks and concentrates

Anthocyanin pigment, nonvolatile acid and sugar composition of red raspberry juice

Use of anthocyanin analyses to determine glycosidase activity in juice- and wine-processing enzymes

Anthocyanin composition of red raspberry juice : influences of variety, processing, and environmental factors

Influence of cultivar and maturity on blackberry polyphenolics and investigation of sediment formation in blackberry juice

Clarification of pear juice by hollow fiber ultrafiltration

Color and pigment characterization of royal okanogan huckleberry juice

Influence of processing and storage on the phenolic composition of apple, pear and white grape juice

Characterization and detection of potential adulterants in apple juice by pattern recognition methods

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

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