Commercially bottled, vitamin C-fortified, cranberry
juice cocktail and cranberry-apple (cranapple) juice
drinks were stored at 5°C under simulated home-use
conditions. Ascorbic acid (AA) and dehydroascorbic acid
(DHA) levels were evaluated over a period of seven days by
high performance liquid chromatography (HPLC). Total
vitamin C content was also determined by...
Published June 1945. Facts and recommendations in this publication may no longer be valid. Please look for up-to-date information in the OSU Extension Catalog: http://extension.oregonstate.edu/catalog
The phenolic profile of pineapple juice was analyzed by reverse-phase HPLC/Diode Array Detector, and 9 major peaks accounting for 70% of total peak area were characterized. None of these peaks are represented by the pineapple phenolics reported to be present by previous workers. Most of the major peaks are not...
A study has been made of the interrelations between certain of the physical and biochemical changes in three varieties of pears during storage and ripening. The metabolic changes which occurred in the fruit during cold temperature storage were found to influence with development of certain characteristics associated with dessert quality...
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...
The effect of refluxing on the aromas of Valencia aqueous orange essences was
determined through analysis by GC, MS, Osme, and by a descriptive panel. The strengths
and descriptions of volatiles were investigated to determine if differences in essence aroma
character and intensity existed. During production, 1 sample was subjected...