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Filtering by: Subject Raspberries Subject Anthocyanins

Thermal and enzymatic degradation of raspberry anthocyanins

Creator:

Daravingas, George Vasilios

Abstract:

The elucidation of the structure of the red pigments of the black raspberries. Monger variety, was achieved. The components of the pigment of the berries were (a) cyanidin-3-glucoside, (b) cyanidin-3, 5-diglucoside, (c) cyanidin-3-diglucoside and (d) cyanidin-3-rhamnoglucosido- 5-glucoside. The elucidation was carried out after isolation, purification, concentration and chromatographic separation of...

Resource Type:

Dissertation

Full Text:

^ £o /ty&S" Title THERMAL AND ENZYMATIC DEGRADATION OF RASPBERRY ANTHOCYANINS Abstract
Variation and heritability of vegetative, reproductive and fruit chemistrytraits in black raspberry (Rubus occidentalis L.)

Creator:

Dossett, Michael

Abstract:

In recent years, there has been renewed interest in black raspberry (Rubus occidentalis L.) breeding. This has been spurred by an increase in black raspberry consumption due to studies that have shown them to be particularly high in anthocyanin content indicating high levels of antioxidants. Present cultivars are ill adapted...

Resource Type:

Masters Thesis

Full Text:

Black Raspberry (Rubus occidentalis L.) Abstract Approved: Chad E. Finn In recent
Anthocyanin composition of red raspberry juice : influences of variety, processing, and environmental factors

Creator:

Boyles, Matthew J.

Resource Type:

Masters Thesis

Full Text:

: Anthocyanin Composition of Red Raspberry Juice: Influences of Variety. Processing, and Environmental Factors