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Filtering by: Advisor Mandsager, Ronald E. Remove constraint Advisor: Mandsager, Ronald E. Subject Fruit juices -- Analysis Remove constraint Subject: Fruit juices -- Analysis

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Anthocyanin composition of red raspberry juice : influences of variety, processing, and environmental factors

Creator:

Boyles, Matthew J.

Resource Type:

Masters Thesis

Full Text:

Abstract approved: . _, Dr. Ronald E. Wrolstad Two HPLC (High Pressure Liquid Chromatography
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:

Blackberry Juice. Abstract approved: "fc=»t- Ronald E. Wrolstad The influence of cultivar and
Development of analytical methodology for verification of authenticity in cranberry juice drinks and concentrates

Creator:

Hong, Victor

Resource Type:

Masters Thesis

Full Text:

Concentrates Abstract appproved _ Dr.' Ronald E. Wrolsta'i Eight samples of Cranberries (Vaccinium
Use of anthocyanin analyses to determine glycosidase activity in juice- and wine-processing enzymes

Creator:

Wightman, JoLynne Dee

Resource Type:

Dissertation

Full Text:

approved: Ronald E. Wroistad A screening procedure combining HPLC and spectrophotometric analyses was
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

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Academic Affiliation

Food Science and Technology5

Advisor

Wrolstad, Ronald E.5

Commencement Year

Commencement Year range begin – Commencement Year range end

Current results range from 1985 to 2004

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Committee Member

Loomis, David3
Heatherbell, David2
Cerklewski, Florian L.1
Kennedy, James A.1
Laver, Murray L.1
more Committee Members »

Creator

Boyles, Matthew J.1
Hong, Victor1
Siriwoharn, Thanyaporn1
Spanos, George A.1
Wightman, Jolynne Dee1

Date

Date range begin – Date range end

Current results range from 1985 to 2004

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Decade

2000-20091
1990-19992
1980-19892

Degree Field

Food Science and Technology5

Degree Level

Master's3
Doctoral2

Degree Name

Master of Science (M.S.)3
Doctor of Philosophy (Ph.D.)2

Language

English [eng]5

Non-Academic Affiliation

Oregon State University. Graduate School5

Peer Reviewed

No5

Resource Type

Masters Thesis3
Dissertation2

Rights Statement

Copyright Not Evaluated5

Subject

Fruit juices -- Analysis[remove]5
Raspberries2
Anthocyanins1
Anthocyanins -- Analysis1
Antioxidants1
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