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  • 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:
    The author wishes to express his appreciation to Dr. Robert F. Cain, under whose direction

  • Changes in raspberry pigments during processing and storage

    Creator:
    Daravingas, George Vasilios
    Abstract:
    The retention of pigments in processed raspberries is a function of the process method and conditions of subsequent storage. The presence of sucrose and the nature of the headspace gas also influences the retention of the pigment. The effect of some of the above variables on the pigments was investigated....
    Resource Type:
    Masters Thesis
    Full Text:
    appreciation to Dr. Robert F. Cain under whose direction the research and the preparation of this