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Filtering by: Creator Thompson, Joanne Mann Degree Name Master of Science (M.S.) Subject Anthocyanins

Evaluation of carotenoids and anthocyanins in high pigment, processing, heirloom and anthocyanin fruit tomatoes

Creator:

Jones, Carl M.

Resource Type:

Masters Thesis

Full Text:

crimson gene merely increased the lycopene content at the 13 expense of P-carotene (Thompson, 1964
Development of anthocyanins and proanthocyanidins in Pinot noir grapes and their extraction into wine

Creator:

Pastor del Rio, Jose L.

Abstract:

Color stability and mouth feel quality are two of the most important aspects of red wine quality. Anthocyanins and proanthocyanidins are responsible for these attributes and it has been shown that weather conditions during the growing season and grape maturity can effect these components in wine. However, investigations into proanthocyanidin...

Resource Type:

Masters Thesis

Full Text:

of all plant tissues (Mann et al., 1996). The phenolic compounds, which occur commonly in food