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  • 1
    Electronic Resource
    Electronic Resource
    Effect of Ascorbic Acid on Color of Jellies (1984)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 49 (1984), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Jellies, prepared from strawberry, blackberry, apple and orange juice, were fortified with ascorbic acid at 0, 35, and 70 mg/100 mL. After storage at room temperature, the jellies were sampled at intervals up to 32 wk for color measurement. The ascorbic acid did produce lighter products as shown by higher Hunter L values. The hues were shifted towards the yellow as shown by higher theta values. The ascorbic acid was well retained in the jellies. Whether the lightness and hue changes are desirable is probably a matter of individual preference.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1984.tb10435.x
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  • 2
    Electronic Resource
    Electronic Resource
    Blueberries as a Colorant Ingredient in Food Products (1985)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 50 (1985), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Frozen wild and cultivated blueberries were used as colorants at two levels in three model systems. Liquid beverage and condiment samples were measured by light transmission and read as Judd-Hunter L, a, b units. Opaque topping samples were measured by light reflection, recorded in L, a, b units with visual reference to Munsell Color System. Hue angle theta was calculated for all samples. Pigment analyses were done by acid-ethanol extraction and calculated as cyanidin-3-glucoside. Lower pH model systems had redder color; higher pH products had bluer color. Wild blueberries had high pigment content. The color was related to the pigment content.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1985.tb13789.x
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  • 3
    Electronic Resource
    Electronic Resource
    Anthocyanins from Anil Trepador (Cissus sicyoides, Linn.) (1983)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 48 (1983), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Anil trepador (Cissus sicyoides, Linn) is a tropical tree of the Vitacea family. The pigments in the fruits were extracted and identified by conventional chromatographic, spectral and chemical methods. The pigments, in order of prominence, were delphinidin-3-rutinoside, cyanidin-3-rhamnosyl-arabinoside and delphinidin-3-rhamnoside. Another pigment was present in amounts too low for conventional identification. The anthocyanin content of the fruit juice was 119.4 mg/100 mL. The fruit of this plant may have potential as a food colorant.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1983.tb09238.x
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  • 4
    Electronic Resource
    Electronic Resource
    ISOLATION AND CHARACTERIZATION OF POLYPHENOLIC COMPOUNDS IN CRANBERRIES (1978)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 43 (1978), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Methanolic extracts of cranberries were evaporated and reextracted with ethyl acetate. Residues from the dried ethyl acetate extract were isolated by thin-layer, column, and paper chromatography. A large diffuse area indicated the presence of high molecular weight polymeric polyphenols. In addition, seven discrete spots were identified as: (a) catechin; (b) epicatechin; (c) a dimeric epicatechin with a C4-C8 linkage; (d) an unknown polymer which degraded on acid hydrolysis to three compounds, of which one was cyanidin; (e) an unknown polymer which degraded to at least four compounds of which one was cyanidin and one was the compound described above as (d). Compounds (f) and (g) were present in very small amounts. These compounds may contribute to the astringency of cranberries.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1978.tb02502.x
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  • 5
    Electronic Resource
    Electronic Resource
    A RAPID REFLECTANCE PROCEDURE FOR FOLLOWING MYOGLOBIN OXIDATIVE OR REDUCTIVE CHANGES IN INTACT BEEF MUSCLE (1978)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 43 (1978), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: A simple, rapid reflectance method for following oxidative or reductive changes in meat myoglobin is proposed. The procedure is to measure the reflectance at 632 nm and 614 nm and record the difference. This procedure has been found to be more sensitive to slight color changes in intact beef semimembranosus slices caused by myoglobin oxidation than members of a visual panel. However, it does not predict or measure the percentage of metmyoglobin present in the sample. The experiment described here utilized reflectance readings on beef slices at various time periods after the samples were freshly cut, as well as visual evaluation of the beef slices for redness and for color desirability. The main utility of this method would be as an indicator to monitor chemical or biochemical changes occurring in a single piece of meat which affect the forms of myoglobin present.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1978.tb02332.x
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  • 6
    Electronic Resource
    Electronic Resource
    DETERMINATION OF FRESH MEAT COLOR BY OBJECTIVE METHODS (1977)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 42 (1977), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Visual impressions of fresh meat color are formed by contributions from all three parameters of color, namely, hue, value, and chroma, as well as gloss, relative pigment content, and the presence of surface moisture. It appears that there is a mental “ideal value” for each of these factors and deviations from that ideal in any direction cause the meat to be rated lower visually. Since these deviations may occur in any of the above mentioned parameters, it is difficult for instrumental methods to predict the visual color quality of fresh meats. Equations were developed which could be useful for making accept/reject decisions on pork muscle color.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1977.tb12584.x
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  • 7
    Electronic Resource
    Electronic Resource
    CYANIDIN-3-LAMINARIOBIOSIDE IN SPANISH RED ONION (Allium cepa. L.) (1974)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 39 (1974), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1974.tb07371.x
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  • 8
    Electronic Resource
    Electronic Resource
    ISOLATION AND IDENTIFICATION OF SOME FLUORESCENT PHENOLIC COMPOUNDS IN CRANBERRIES (1973)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 38 (1973), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1973.tb02143.x
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  • 9
    Electronic Resource
    Electronic Resource
    ANTHOCYANIN PIGMENTS OF SOUR CHERRIES (1973)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 38 (1973), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Fresh fruits of tart cherries (Prunus cerasus L. var. Montmorency) were extracted with acidic methanol. The anthocyanin pigments were isolated and purified by conventional paper chromatography. They were identified by spectral and Rf data and by acid hydrolysis. The pigments were cy anidin-3-glucosylrutinoside, cyanidin-3-glucosylsambubioside, cyani-din-3-sophoroside, cyanidin-3-rutinoside, cyanidin-3-glucoside and peoni-din-3-rutinoside. No free cyanidin or peonidin was found. Cyanidin-3-glucosylsambubioside, reported in cherries for the first time, was also found in the varieties of English Morello, Early Richmond and Meteor
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1973.tb02835.x
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  • 10
    Electronic Resource
    Electronic Resource
    Quantitative Methods for Anthocyanins. (1968)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 33 (1968), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: SUMMARY— The evaluation of the various purification methods was based, in the order of their importance, on the recovery of individual and total anthocyanins and on the concentrating power. Amberlite CG-50 ion exchange resin was the best, but basic lead acetate was also satisfactory. Polyamide did not concentrate the anthocyanins and the use of neutral lead acetate resulted in poor recoveries.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1968.tb01365.x
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