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Filtering by: Subject Fruit juices -- Analysis Remove constraint Subject: Fruit juices -- Analysis Non-Academic Affiliation Oregon State University. Graduate School Remove constraint Non-Academic Affiliation: Oregon State University. Graduate School

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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
Objective determination for consistency of tomato juice

Creator:

Yue, Thomas Tah-yu

Resource Type:

Masters Thesis

Full Text:

OBJECTIVE BETERMimTION FOR OOKSISTEMGY OF f OMTO JUICE f HOmS
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
An improved method of concentrating fruit juices with special reference to apple juice

Creator:

Rolfsness, Stanley Cornelius

Resource Type:

Masters Thesis

Full Text:

O*li0» y«wi^ t"^dit©t#* tuft-* Stag* pXtM3 Ap^Xo^* Fruit Pwaueta ^f* 10*^-S, i99d
Effects of added antioxidants on the oxidation-reduction potentials of fruit and vegetable juices

Creator:

Lundeen, Glen Alfred

Resource Type:

Dissertation

Full Text:

Copper and Citric IISIie ACTIOH OF APPLI JUICE ..,.. 83 1
The ascorbic acid, dehydroascorbic acid and diketogulonic acid content of canned and frozen juices and beverages in relation to cost

Creator:

Jarvis, Helen Wilma

Resource Type:

Masters Thesis

Full Text:

freezing. Frozen products made by concentrating citrus fruit juice have been one of the most prominent

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Academic Affiliation

Food Science and Technology21
Food Technology4
Agricultural Economics1
Food Industries1
Food and Dairy Technology1
more Academic Affiliations »

Advisor

Wrolstad, Ronald E.12
Mcdaniel, Mina R.3
Anglemier, Allen F.1
Cain, Robert F.1
Fincke, Margaret L.1
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Commencement Year

Commencement Year range begin – Commencement Year range end

Current results range from 1939 to 2016

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Committee Member

Loomis, David4
Heatherbell, David3
Laver, Murray L.2
Mathews, Christopher K.2
McDaniel, Mina R.2
more Committee Members »

Creator

Spanos, George A.2
Bazemore, Russell A.1
Boyles, Matthew J.1
Conroy, Robert Leland1
Cornwell, Chris1
more Creators »

Date

Date range begin – Date range end

Current results range from 1939 to 2016

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Decade

2010-20191
2000-20093
1990-19998
1980-19898
1970-19791
1960-19691
1950-19597
1930-19391

Degree Field

Food Science and Technology20
Food Technology4
Agricultural Economics1
Food Industries1
Food Science1
more Degree Fields »

Degree Level

Master's19
Doctoral11

Degree Name

Master of Science (M.S.)19
Doctor of Philosophy (Ph.D.)11

File Format

application/pdf1

Language

English [eng]30

License

All rights reserved2

Non-Academic Affiliation

Oregon State University. Graduate School[remove]30

Peer Reviewed

No28

Resource Type

Masters Thesis19
Dissertation11

Rights Statement

Copyright Not Evaluated28
In Copyright2

Subject

Fruit juices11
Fruit juices -- Analysis5
Fruit juices -- Flavor and odor4
Raspberries4
Phenols3
more Subjects »

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