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Filtering by: Creator Wightman, JoLynne Dee Remove constraint Creator: Wightman, JoLynne Dee Subject Coloring matter in food Remove constraint Subject: Coloring matter in food

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  • 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:
    , for his technical assistance and his help in the analytical approach to every problem, JoLynne

  • 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:
    labmates Monica Giusti, JoLynne Wightman, Myriam Kucza, Xiaoling Dong, Ling Wen, Eric Fan-chiang, and