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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

Polyphenol oxidase of D'Anjou pears (Pyrus communis L.)

Creator:: Halim, David Husien
Abstract:: Stability, substrate and inhibitor specificity and electrophoretic properties of a crude polyphenol oxidase (PPO) preparation extracted from d'Anjou pears (Pyrus communis L.) were investigated. Levels of polyvinylpyrrolidone and pH of buffer for extraction were found to affect the specific activity of the extracted enzyme. An extract prepared with 1.5 g...
Resource Type:: Masters Thesis
Full Text:: Isolation of Enzyme from Fruit 5 Assay of PPO 8 pH Optima of PPO in Fruits 10 Heat Inactivation of PPO 10

Cellulose Nanomaterial Incorporated Edible Coatings for Improving Storability of Postharvest Fruit: Mechanisms, Development and Validation

Creator:: Deng, Zilong
Abstract:: The overall objective of this dissertation study was to develop and validate the performance of cellulose nanomaterials (CNs) incorporated fruit coatings for improving the storability of postharvest pears and bananas under various storage conditions. Four specific studies were conducted to fulfill the research objectives as stated below. First, cellulose nanocrystal...
Resource Type:: Dissertation
Full Text:: Fruit: Mechanisms, Development and Validation Abstract approved

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

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

Creator:: Hong, Victor
Resource Type:: Masters Thesis
Full Text:: 7 Proteins and Amino Acids 8 Detection of Adulteration in Fruit Juices 10 General Methodology

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

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:: was processed from blanched and unblanched fruit to evaluate the relative importance of oxidase

Phenolic composition of red raspberry juice : influences of cultivar, processing and environmental factors

Creator:: Rommel, Angelika
Abstract:: Flavonols and ellagic acid compounds were characterized and measured in 55 experimental and commercial red raspberry juices by high performance liquid chromatography (HPLC) and diode array spectral techniques. Samples were prepared using Polyamide-6; a fraction eluted with methanol contained <_ 8 quercetin-glycosides, quercetin and kaempferol. Another fraction, eluted subsequently with...
Resource Type:: Dissertation

Influence of sugar and acid on sensory qualities and desirability of blackberry juice drink using response surface methodology

Creator:: Perng, Chiou-mey
Abstract:: Response Surface Methodology (RSM) was used to study the effect of two variables, sugar level (12-16 °Brix) and acid level (0.3-0.7 % T.A.) on sensory qualities and desirability of blackberry juice drinks. Three blackberry juice levels (10%, 15%, and 20%) were used to study the influence of juice flavor on...
Resource Type:: Masters Thesis
Full Text:: ) used RSM to test acceptability of a fruit punch containing watermelon juice with one or two other

ScholarsArchive@OSU

Clarification of pear juice by hollow fiber ultrafiltration

Polyphenol oxidase of D'Anjou pears (Pyrus communis L.)

Cellulose Nanomaterial Incorporated Edible Coatings for Improving Storability of Postharvest Fruit: Mechanisms, Development and Validation

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

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

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

Phenolic composition of red raspberry juice : influences of cultivar, processing and environmental factors

Influence of sugar and acid on sensory qualities and desirability of blackberry juice drink using response surface methodology

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