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Filtering by: Academic Affiliation Food Science and Technology - 1965/open Remove constraint Academic Affiliation: Food Science and Technology - 1965/open Subject Anthocyanins Remove constraint Subject: Anthocyanins Subject Coloring matter in food Remove constraint Subject: Coloring matter in food

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  • Analysis of flavor precursors in radish and radish color extracts

    Creator:
    Kucza, Myriam M.
    Abstract:
    Radish anthocyanin extract has potential as a natural colorant because of its pigment stability and attractive red hue. Presence of undesirable aroma compounds could limit its applications in foods. The pungent principle of radish, 4-methylthio-3-butenyl isothiocyanate (MTBI), is produced enzymatically upon cell injury from its glucosinolate precursor, 4-methylthio-3-butenyl glucosinolate (MTBG),...
    Resource Type:
    Masters Thesis
    Full Text:
    Master of Science in Food Science and Technology presented on December 13, 1996. Title: Analysis of

  • The potato : composition, non-enzymatic browning and anthocyanins

    Creator:
    Rodriguez-Saona, Luis Enrique
    Abstract:
    Chipping varieties and model systems were used to determine the role of potato constituents on chip color. Composition was evaluated by HPLC and chip color measured using a ColorQuest colorimeter. Reducing sugar (RS) content did not completely explain color quality when present in low concentrations (<60 mg/lOOg). Levels of ascorbic...
    Resource Type:
    Dissertation
    Full Text:
    the degree of Doctor of Philisophv in Food Science and Technology presented June 4, 1998. Title: The

  • Characterization of anthocyanins in fruit juices and natural colorants

    Creator:
    Hong, Victor
    Abstract:
    A method for separation and characterization of individual anthocyanins was developed. High Performance Liquid Chromatography (HPLC) with a polymer based reversed-phase column was used to separate the pigments while on-line Photodiode Array Detection (PDA) was employed to record the UV and Visible spectrum of the individual peaks. Spectral information obtained...
    Resource Type:
    Dissertation
    Full Text:
    Philosophy in Food Science and Technology presented on December 17. 1987 Title: Characterization of

  • Radish anthocyanin extract as a natural red colorant for maraschino cherries

    Creator:
    Hundskopf, Maria Monica Giusti
    Abstract:
    Red radish anthocyanin extract (RAE) was investigated for coloring brined cherries as an alternative to FD&C Red No. 40. Red radish (Raphanus sativus L.) anthocyanins were extracted from liquid nitrogen powdered epidermal tissue using acetone, partitioned with chloroform, and isolated using C-18 resin. The monomeric anthocyanin content was determined by...
    Resource Type:
    Masters Thesis
    Full Text:
    the degree of Master of Science in Food Science and Technology presented on April 7. 1995. Title