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Subject: Color of food
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Electronic Theses & Dissertations
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Theses
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Anthocyanins
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Food--Shelf-life dating
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Contributions of amino acids and sugars to color development in potato chips made from selected potato cultivars
Chonhenchob, Vanee
Text (1997)
Part of
Electronic Theses & Dissertations
Dyeing characteristics of Windsor and Napoleon sweet cherries under selected conditions
Kraut, Charles Wesley, 1947-
Text (1972)
Part of
Electronic Theses & Dissertations
The browning of ketchup due to oxidation and its shelf life in a gamma bottle
Burgess, Christine Maria
Text (1989)
Part of
Electronic Theses & Dissertations
Mitigating anthocyanins and color degradation in pasteurized cranberry juice fortified with vitamin C
Roidoung, Sunisa
Text (2016)
Part of
Electronic Theses & Dissertations
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