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Theses/Dissertations

Food Science

Theses and Dissertations

Polyphenolics

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Full-Text Articles in Life Sciences

In Vitro Fermentation Patterns Of Rice Bran Components By Human Gut Microbiota, Tung Minh Pham Aug 2016

In Vitro Fermentation Patterns Of Rice Bran Components By Human Gut Microbiota, Tung Minh Pham

Theses and Dissertations

The prevalence of colorectal cancer (CRC) has been increasing in recent years worldwide. In the United States, it is ranked the second leading cause of cancer death. Risks of CRC increase with age and are associated with several lifestyle factors such as diet, drinking and smoking habits, and levels of physical activity. There is an abundance of scientific literature demonstrating the protective roles of several dietary components including fibers and polyphenolic compounds. These compounds have been shown to be able to positively modulate gastrointestinal ecology by increasing the production of short-chain fatty acids (SCFA) and promoting the population of beneficial ...


Changes In Monomeric And Polymeric Pigments During Chokeberry Juice Processing, Kail David Wilkes Dec 2014

Changes In Monomeric And Polymeric Pigments During Chokeberry Juice Processing, Kail David Wilkes

Theses and Dissertations

Chokeberry consumption has been increasing due to research exposing great potential of health-promoting compounds. However, chokeberries are highly astringent and are typically consumed in processed forms in which product heating is applied. Processing chokeberries has been reported to degrade bioactive compounds, thus limiting the potential for consumers to obtain their health-promoting benefits. The purpose of this research was to examine the effects of chokeberry juice processing and storage on anthocyanin, flavonol, proanthocyanidin, hydroxycinamic acid, and polymeric pigment content, as well as percent polymeric color. In addition, new analytical methodologies were explored to better understand possible outcomes of polymeric pigments due ...


Characterization Of Polyphenolics In Cranberry Juice And Co-Products, Brittany Lynn White May 2011

Characterization Of Polyphenolics In Cranberry Juice And Co-Products, Brittany Lynn White

Theses and Dissertations

Historically, cranberry juice has been consumed to prevent urinary tract infections. These and other health benefits, including reduced risks of cancer and cardiovascular disease, are believed to be due to the presence of polyphenolics, specifically flavonoids. Cranberry pomace is the by-product of cranberry processing which consists of seeds and skins. This research focuses primarily on the effects of processing on the flavonoid composition of cranberries and cranberry pomace. First, the concentration of flavonoids during juice processing was evaluated. It was determined that anthocyanins were degraded readily compared to other flavonoids, and a significant amount of flavonoids were retained in the ...