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Theses/Dissertations

Food Science

Electronic Theses and Dissertations

The University of Maine

2016

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Full-Text Articles in Life Sciences

Refrigerated Shelf Life Evaluation And Effects Of Minimal Processing On Antioxidant Capacity Of Fresh Sea Vegetables From New England, Dhriti Nayyar Aug 2016

Refrigerated Shelf Life Evaluation And Effects Of Minimal Processing On Antioxidant Capacity Of Fresh Sea Vegetables From New England, Dhriti Nayyar

Electronic Theses and Dissertations

Sea vegetables (also known as seaweeds) are gaining popularity among American consumers as a new superfood. Some sea vegetable farmers in New England have begun to distribute fresh or minimally processed sea vegetables to local restaurants and to retail distributors. However, limited knowledge about quality loss and processing effects on fresh, farm-raised sea vegetables postharvest obstructs the growth of a vibrant sea vegetable industry. The objectives of this research were to: 1) evaluate the quality changes and shelf life of four fresh sea vegetables species - dulse, Gracilaria, sugar kelp and winged kelp - during refrigerated storage, 2) determine the basic nutritional ...


A Competitive Assessment Of Commercial Elderberry (Sambucus Sp.) Products And The Evaluation Of Copigmentation Within Elderberry Tinctures, Joseph A. Galetti Phd May 2016

A Competitive Assessment Of Commercial Elderberry (Sambucus Sp.) Products And The Evaluation Of Copigmentation Within Elderberry Tinctures, Joseph A. Galetti Phd

Electronic Theses and Dissertations

Elderberry (Sambucus sp.) fruit is a healthful food with a variety of reported curative properties and is among the richest sources of anthocyanic pigmentation, which are the primary factors for its commercial use. Although a variety of value-added elderberry products are available to consumers, it is questionable as to which product form contains the highest nutrient levels and color stability characteristics, and represents the best value to consumers. It was the objectives of this research to evaluate a variety of commercial elderberry products, and to develop a value-added elderberry product with enhanced nutrient and color stability.

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