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Filtering by: Creator Sayavedra-Soto, Luis A. Remove constraint Creator: Sayavedra-Soto, Luis A. Degree Field Food Science and Technology Remove constraint Degree Field: Food Science and Technology

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  • Effect of moisture, temperature, and sulfur dioxide on color of dried apples

    Creator:
    Sayavedra-Soto, Luis Alberto
    Abstract:
    When sulfur dioxide is used in commercial drying of fruits in combination with low storage temperatures, browning and microbial spoilage can be inhibited. However, the relationship between moisture level, storage temperature, and sulfur dioxide content on the color of dried fruit is not known; therefore the purpose of this research...
    Resource Type:
    Masters Thesis
    Full Text:
    , Temperature, and Sulfur Dioxide on Color of Dried Apples by Luis Alberto Sayavedra-Soto A THESIS

  • Inhibition of polyphenol oxidase by sulfur dioxide

    Creator:
    Sayavedra-Soto, Luis Alberto
    Abstract:
    Inhibition of polyphenol oxidase (PPO) by sulfur dioxide (SO₂) was studied using three different sources of PPO (banana, mushroom, and pear). Several methods to detect PPO activity were tested due to SO₂, interference in some of the assays. The method using 2-nitro-5-thiobenzoic acid (TNB) to react with the quinones was...
    Resource Type:
    Dissertation
    Full Text:
    Alberto Sayavedra Soto A THESIS submitted to Oregon State University in partial fulfillment of