Index Catalog // ScholarsArchive@OSU

Development and characterization of shelf-life and sensory properties of restructured albacore tuna (Thunnus alalunga) rolls

Creator:: Roblero, Josef G.
Abstract:: Albacore tuna (Thunnus alalunga) rolls were developed using two albacore meat levels and three different treatment combinations. Albacore meat levels of 82 and 88% (Alb82 and Alb88) of the total weight formulation were examined. The different treatments consisted of 0.3% sodium tripolyphosphate (STPP), 0.3% STPP plus nitrites (150 ppm), and...
Resource Type:: Masters Thesis
Full Text:: 1 AN ABSTRACT OF THE THESIS OF Josef G. Roblero for the degree of Master in Science in

Separation and detection of cellooligosaccharides on cellulose thin-layer chromatography

Creator:: Sookavatana, Narumon
Abstract:: Linear oligosacchardies of 1,4 linked β-D-glucopyranose are commonly referred to as cellodextrins (CD) or cellooligosaccharides (CO). They are of interest to those working in disciplines involving cellulose chemistry because they are often used as model substrates for cellulose itself. They are of interest to food scientists and nutritionists because they...
Resource Type:: Masters Thesis
Full Text:: approved: Michael H. Penner Linear oligosacchardies of 1,4 linked P-D-glucopyranose are commonly

The relative activity of the cellulase enzyme system of Trichoderma reesei with native and modified cellulosic substrates

Creator:: Liaw, Ean-Tun
Resource Type:: Dissertation
Full Text:: Substrates Abstract approved by : Michael H. Penner The relative merit of assays commonly applied to

Development of new analytical methods for aroma analysis and investigation of impact of native yeasts on wine aroma

Creator:: Zhou, Qin
Abstract:: Three analytical methods for determination of aroma compounds in alcoholic beverages were developed and validated. These methods are sensitive and reliable that can be applied to analyze volatile phenols, stale aldehydes as well as some highly volatile aromas in alcoholic beverages. In the first study, an ethylene glycol (EG) polydimethylsiloxane...
Resource Type:: Dissertation
Full Text:: Michael C. Qian Three analytical methods for determination of aroma compounds in alcoholic

Aroma investigation of ‘Marion’ and thornless blackberries in Pacific Northwest of America

Creator:: Du, Xiaofen
Abstract:: The objectives of this study are to 1) qualitatively and quantitatively measure the odor-active compounds in ‘Marion’ blackberry; 2) compare the aroma profiles of advanced selections and new cultivars of thornless blackberry cultivars with ‘Marion’; 3) study the development of furaneol in ‘Marion’ during ripening and; 4) investigate the distribution...
Resource Type:: Dissertation
Full Text:: ’ and Thornless Blackberries in Pacific Northwest of America Abstract approved: Michael

Experimental investigation of carbon dioxide (CO₂) laser perforation as a potential skin pretreatment for sugar infusion process of frozen blueberries

Creator:: Fujimaru, Tomomi
Abstract:: The purpose of this research was to examine the feasibility of carbon dioxide (CO2) laser perforation and its potential utilization as a novel skin pretreatment for the sugar infusion process of IQF (individually quick frozen) blueberries. In the first study, IQF blueberries were treated with varying degrees of laser perforation...
Resource Type:: Masters Thesis
Full Text:: Blueberries. Abstract approved: Michael T. Morrissey The purpose of this research was

Impact of seasonal variation and growing environment on blackberry aroma

Creator:: Wang, Yuanyuan
Abstract:: Blackberries have been enjoyed for their delicious flavor and high nutritional value for hundreds of years. In North America, blackberries were cultivated since 1850-1860. Blackberries have their characteristic and unique aromas depending on the cultivar and growing conditions. The objective of this study was to evaluate the impact of seasonal...
Resource Type:: Masters Thesis
Full Text:: Seasonal Variation and Growing Environment on Blackberry Aroma Abstract approved: XT Dr. Michael

Hydrolytic methods for the quantification of fructose-equivalents in herbaceous biomass

Creator:: Nguyen, Stefanie K.
Abstract:: A low, but significant, fraction of the carbohydrate portion of herbaceous biomass may be composed of fructose/fructosyl-containing components (“fructose equivalents”); such carbohydrates include sucrose, fructo-oligosaccharides, and fructans. Standard methods used for the quantification of structural-carbohydrate-derived neutral monosaccharide-equivalents in biomass are not particularly well suited for the quantification of fructose equivalents...
Resource Type:: Masters Thesis
Full Text:: Fructose-Equivalents in Herbaceous Biomass Abstract approved: Michael H. Penner

Effects of Vineyard Managements on Grape and Wine Quality in Response to Grapevine Red Blotch Disease

Creator:: Huang, Ling
Abstract:: Grapevine red blotch virus (GRBV) is a single-stranded DNA virus that causes grapevine red blotch disease (GRBD). Symptoms of GRBD include red discoloring of leaf margins and red veins on the underside of the leaves. GRBD affects the plant's metabolism and photosynthetic pathways, and disrupts carbon translocation and chlorophyll concentrations....
Resource Type:: Dissertation
Full Text:: Disease Abstract approved: ______________________________________________________ Michael

Aroma-active compounds in 'Centennial', 'Citra' and 'Nelson Sauvin' hop varieties and their aroma contribution to dry-hopped beer

Creator:: Feng, Shi
Abstract:: The objectives of this study were to 1) measure and compare the compositional differences of essential oil among three hop cultivars ('Centennial’, 'Citra' and 'Nelson Sauvin'), 2) identify the odor-active aroma compounds in three varieties of hops and 3) investigate the behavior of hop-derived aroma compounds in beers prepared by...
Resource Type:: Masters Thesis
Full Text:: : Michael C. Qian The objectives of this study were to 1) measure and compare the compositional

ScholarsArchive@OSU

Development and characterization of shelf-life and sensory properties of restructured albacore tuna (Thunnus alalunga) rolls

Separation and detection of cellooligosaccharides on cellulose thin-layer chromatography

The relative activity of the cellulase enzyme system of Trichoderma reesei with native and modified cellulosic substrates

Development of new analytical methods for aroma analysis and investigation of impact of native yeasts on wine aroma

Aroma investigation of ‘Marion’ and thornless blackberries in Pacific Northwest of America

Experimental investigation of carbon dioxide (CO₂) laser perforation as a potential skin pretreatment for sugar infusion process of frozen blueberries

Impact of seasonal variation and growing environment on blackberry aroma

Hydrolytic methods for the quantification of fructose-equivalents in herbaceous biomass

Effects of Vineyard Managements on Grape and Wine Quality in Response to Grapevine Red Blotch Disease

Aroma-active compounds in 'Centennial', 'Citra' and 'Nelson Sauvin' hop varieties and their aroma contribution to dry-hopped beer

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