Index Catalog // ScholarsArchive@OSU

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

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

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

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

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

Use of ion-exchange and direct osmotic concentration technologies for processing cantaloupe juice

Creator:: Galeb, Abduljalil D. S.
Resource Type:: Dissertation
Full Text:: clarified and pulpy juice concentrates were evaluated in an effort to improve utilization of fresh fruit

Pineapple juice : phenolic composition and enzymatic browning inhibition

Creator:: Wen, Ling
Abstract:: The phenolic profile of pineapple juice was analyzed by reverse-phase HPLC/Diode Array Detector, and 9 major peaks accounting for 70% of total peak area were characterized. None of these peaks are represented by the pineapple phenolics reported to be present by previous workers. Most of the major peaks are not...
Resource Type:: Dissertation
Full Text:: composition of pineapple fruit (Macheix et al, 1990), juice (Fernandez de Simon et al., 1992) and shell fiber

Physical and biochemical changes in pears during storage and ripening

Creator:: Date, Waman Bhaskar
Abstract:: A study has been made of the interrelations between certain of the physical and biochemical changes in three varieties of pears during storage and ripening. The metabolic changes which occurred in the fruit during cold temperature storage were found to influence with development of certain characteristics associated with dessert quality...
Resource Type:: Dissertation
Full Text:: extractable juice, while fruit ripened after longer periods of storage had progressively smaller amounts. A

ScholarsArchive@OSU

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

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

Effects of added antioxidants on the oxidation-reduction potentials of fruit and vegetable juices

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

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

Use of ion-exchange and direct osmotic concentration technologies for processing cantaloupe juice

Pineapple juice : phenolic composition and enzymatic browning inhibition

Physical and biochemical changes in pears during storage and ripening

Limit your search

Academic Affiliation

Advisor

Commencement Year

Committee Member

Creator

Date

Decade

Degree Field

Degree Level

Degree Name

File Format

Language

License

Non-Academic Affiliation

Peer Reviewed

Resource Type

Rights Statement

Subject

Search Constraints

Search Results

Limit your search