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Filtering by: Subject Fruit juices -- Analysis Remove constraint Subject: Fruit juices -- Analysis Subject Raspberries Remove constraint Subject: Raspberries

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

Creator:

Boyles, Matthew J.

Resource Type:

Masters Thesis

Full Text:

one sample of juice made from moldy fruit were included. The results of these analyses were used as
Phenolic composition of red raspberry juice : influences of cultivar, processing and environmental factors

Creator:

Rommel, Angelika

Abstract:

Flavonols and ellagic acid compounds were characterized and measured in 55 experimental and commercial red raspberry juices by high performance liquid chromatography (HPLC) and diode array spectral techniques. Samples were prepared using Polyamide-6; a fraction eluted with methanol contained <_ 8 quercetin-glycosides, quercetin and kaempferol. Another fraction, eluted subsequently with...

Resource Type:

Dissertation
Investigation of Bioactive Compounds in Different Types of Fruit Pomace and Their Applications as Bulk Materials for Creating Biocomposite

Creator:

Gouw, Virginia P.

Abstract:

The objectives of this study were to evaluate the physicochemical properties and bioactive compounds from four different types of fruit pomace, including apple, blueberry, raspberry, and cranberry, and further to investigate the feasibility of creating apple pomace based biocomposite boards using thermal compression molding and to optimize the biocomposite formulations...

Resource Type:

Masters Thesis

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LIST OF TABLES Table Page 2.1 The amount of fruit processed into juice/cider

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Academic Affiliation

Food Science and Technology4

Advisor

Wrolstad, Ronald E.2
Zhao, Yanyun1

Commencement Year

Commencement Year range begin – Commencement Year range end

Current results range from 1986 to 2016

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Committee Member

Becker, Boris1
Daeschel, Mark1
Heatherbell, David1
Laver, Murray L.1
Libbey, Leonard1
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Creator

Boyles, Matthew J.1
Gouw, Virginia P.1
Rommel, Angelika1
Spanos, George A.1

Date

Date range begin – Date range end

Current results range from 1986 to 2016

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Decade

2010-20191
1990-19992
1980-19891

Degree Field

Food Science and Technology4

Degree Level

Master's3
Doctoral1

Degree Name

Master of Science (M.S.)3
Doctor of Philosophy (Ph.D.)1

Language

English [eng]4

License

All rights reserved1

Non-Academic Affiliation

Oregon State University. Graduate School4

Peer Reviewed

No3

Resource Type

Masters Thesis3
Dissertation1

Rights Statement

Copyright Not Evaluated3
In Copyright1

Subject

Raspberries[remove]4
Fruit juices -- Analysis2
Anthocyanins1
Apples1
Blueberries1
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