- About Us
- Outreach and Training
- Beaver Classic™ Cheese
Ronald E. Wrolstad
Submitted by yacasd on Fri, 11/01/2013 - 12:20pm
Food Science and Technology
Distinguished Professor Emeritus
B.S. - 1960 Oregon State University, Food Technology
Ph.D. - 1964 University of California at Davis, Agricultural Chemistry
Member of the Institute of Food Technologists, American Chemical Society, Association of Official Analytical Chemists, American Society of Enology and Viticulture, and Sigma Xi.
The chemical composition of foods and its relationship to quality broadly describes my research interests. Color is the quality attribute receiving most attention, with particular interest in the use of anthocyanin pigments from edible plants as food colorants. Anthocyanin stability and nonenzymic browning reactions are also being investigated. Fruit juices are the commodity of major interest, with the changes in the sugar, nonvolatile acid, anthocyanin pigment and phenolic profiles during processing and storage being investigated. Both the analytical methods and the compositional data base are also used to develop better methods for detecting adulteration in fruit juices. Current emphasis is on the possible health benefits of anthocyanin pigments and polyphenolics.
Wen, L., R. E. Wrolstad and V. L. Hsu. 1999. Characterization of sinapyl derivatives in pineapple (Ananas comosus [L.] Merill) juice. J. Agric. Food Chem. 47 (3): 850-853.
Skrede, G., R. E. Wrolstad and R. W. Durst. 2000. Changes in anthocyanins
and polyphenolics during juice processing of highbush blueberries (Vaccinium corymbosum L.) J. Food Sci. 65: 357-364.
Wrolstad, R. E., M. M. Giusti, and L. E. Rodriguez-Saona. 2000. "Anthocyanins from Radishes and Red-fleshed Potatoes", Chp. 5, pp 66-89, In Chemistry and Physiology of Selected Food Colorants . J. M. Ames and T. Hofmann (Ed.). ACS Symposium Series 775, American Chemical Society, Washington D.C.
Wrolstad, R. E. 2000. "Anthocyanins", Chp.11, pp 237-252, In, Natural Food Colorants . F. J. Francis and G. J. Lauro (Ed.). Marcel Dekker, Inc., NY .
Karadeniz, F., R. W. Durst and R. E. Wrolstad. 2000. Polyphenolic composition of raisins. J. Agric. Food Chem. 48: 5343-5350.
Skrede, G. And R. E. Wrolstad. 2001. "Flavonoids from Berries and Grapes",
Chp. 3, In Functional Foods , Vol. 2. G. J. Mazza, J. Shi & M. Le Maguer (Ed), Technomic Co., Inc., Lancaster, PA. In press.