Index Catalog // ScholarsArchive@OSU

Influence of extractives on the chemical analysis of switchgrass

Creator:: Tandjo, Djuhartini
Abstract:: This thesis summarizes an investigation into the need for removing extractives from herbaceous biomass feedstocks prior to their chemical characterization. Switchgrass (Panicum virgatum), was used in this study as a representative herbaceous biomass feedstock. The influence of extractives on the chemical analysis of switchgrass was done by comparing the composition...
Resource Type:: Masters Thesis
Full Text:: Extractives on the Chemical Analysis of Switchgrass. Abstract approved: . . . . r

The role of solvent extraction in the chemical characterization of corn stover feedstock

Creator:: Thammasouk, Khamphet
Abstract:: The consequences of extracting com stover feedstock with either 95% ethanol or hot water prior to the chemical analysis of the macrocomponents of that feedstock have been determined. Reports by others have recommended the removal of extraneous substance by solvent extraction prior to chemical analyses (Browning, 1967; TAPPI, 1988). The...
Resource Type:: Masters Thesis
Full Text:: Solvent Extraction in the Chemical Characterization of Corn Stover Feedstock Abstract approved: i z

Time-temperature effects on Cheddar cheese ripening : an interpretation of microbial, chemical and sensory changes

Creator:: Bouzas, Jorge
Resource Type:: Dissertation
Full Text:: -Temperature Effects on Cheddar Cheese Ripening: an Interpretation of Microbial. Chemical and Sensogj Changes

Physical and chemical changes in stabilized mince from Pacific whiting during frozen storage

Creator:: Magnusdottir, Edda
Abstract:: Cryoprotection in stabilized mince from Pacific whiting (Merluccius productus) was investigated by monitoring changes in physical and chemical properties during 32 weeks of frozen storage. The effects of 4 different cryoprotectants were evaluated by torsion test, color analysis, extractability of salt soluble proteins, and formation of dimethylamine (DMA) and 2-thiobarbituric...
Resource Type:: Masters Thesis
Full Text:: and Chemical Changes in Stabilized Mince from Pacific Whiting During Frozen Storage. Abstract

Influence of Fermentation Temperature and Nutrient Addition Schedules on Sensory and Chemical Characteristics of Traditional Honey Wine

Creator:: Twilley, John M.
Abstract:: Honey wine, also known as mead, is one of the oldest alcoholic beverages known to man. Made primarily from honey, water, and yeast, this beverage has recently been experiencing a resurgence in popularity. It is imperative that commercial producers focus on consistently creating quality products to differentiate themselves from competitors...
Resource Type:: Masters Thesis
Full Text:: Temperature and Nutrient Addition Schedules on Sensory and Chemical Characteristics of Traditional Honey Wine

Comparison of physical, thermal, and chemical methods to measure protein denaturation in frozen Pacific whiting (Merluccius productus)

Creator:: Hsu, Cheng-kuang
Resource Type:: Masters Thesis
Full Text:: Physical, Thermal and Chemical Methods to Measure Protein Denaturation in Frozen Pacific Whiting

Effect of high-temperature short-time pressure blanching on physical, chemical and sensory properties of frozen corn

Creator:: Latham, Debra L.
Abstract:: The effect of HTST pressure blanching processing parameters, as compared to conventional steam blanching, on enzyme activity, moisture, drip loss, shear force, sensory attributes and consumer acceptability of frozen sweet corn were determined. Complete inactivation of catalase and peroxidase required HTST treatments of 60 psi and 75 psi, respectively. No...
Resource Type:: Masters Thesis
Full Text:: High-Temperature Short-Time Pressure Blanching on Physical. Chemical and Sensory Properties of Frozen

Physio-chemical properties of Pacific whiting surimi as affected by various freezing/storage conditions and gel preparation methods

Creator:: Hoffman, Justine D.
Abstract:: The effects of freeze-drying and flake freezing of surimi on biochemical and physical properties as affected by various storage conditions were examined. Using three cooking parameters shear stress and strain values were evaluated to measure gelation properties of surimi gels. Stress values increased up to 3 months and then decreased...
Resource Type:: Masters Thesis
Full Text:: -Chemical Properties of Pacific Whiting Surimi as Affected by Various Freezing/Storage Conditions and Gel

Sensory and chemical evaluation of riesling, chardonnay and pinot noir fermented by different strains of Saccharomyces cerevisiae

Creator:: Dumont, Ann
Abstract:: Fermentation of the grape must into wine is one of the most important steps in winemaking. Selected yeast strains of Saccharomyces cerevisiae have been used for many years to ensure complete and even fermentations. The formation of volatile compounds also occurs during fermentation and will influence the sensory perception of...
Resource Type:: Masters Thesis
Full Text:: Chemical Evaluation of Riesling. Chardonnay and Pinot Noir Fermented by Different Strains of

Investigating the chemical composition, bioactive compounds, and in vitro digestibility of Oregon hazelnut (Corylus avellana L.) pellicles

Creator:: Pfeil, Jake A.
Abstract:: Significant past research has demonstrated the value of hazelnut pellicles for their rich nutrient and phytochemical content and potential for use as a functional ingredient. Hazelnut pellicles (skins) are a paper-thin edible product generally considered as waste from commercial roasting, as they are currently unattractive to industry consumers. Hazelnut pellicles...
Resource Type:: Masters Thesis
Full Text:: . Title: Investigating the Chemical Composition, Bioactive Compounds, and In Vitro Digestibility of

ScholarsArchive@OSU

Influence of extractives on the chemical analysis of switchgrass

The role of solvent extraction in the chemical characterization of corn stover feedstock

Time-temperature effects on Cheddar cheese ripening : an interpretation of microbial, chemical and sensory changes

Physical and chemical changes in stabilized mince from Pacific whiting during frozen storage

Influence of Fermentation Temperature and Nutrient Addition Schedules on Sensory and Chemical Characteristics of Traditional Honey Wine

Comparison of physical, thermal, and chemical methods to measure protein denaturation in frozen Pacific whiting (Merluccius productus)

Effect of high-temperature short-time pressure blanching on physical, chemical and sensory properties of frozen corn

Physio-chemical properties of Pacific whiting surimi as affected by various freezing/storage conditions and gel preparation methods

Sensory and chemical evaluation of riesling, chardonnay and pinot noir fermented by different strains of Saccharomyces cerevisiae

Investigating the chemical composition, bioactive compounds, and in vitro digestibility of Oregon hazelnut (Corylus avellana L.) pellicles

Limit your search

Academic Affiliation

Advisor

Commencement Year

Committee Member

Conference Name

Creator

Contributor

Date

Decade

Degree Field

Degree Level

Degree Name

File Format

Funding Body

Language

License

Location

Non-Academic Affiliation

Peer Reviewed

Resource Type

Rights Statement

Subject

Search Constraints

Search Results

Limit your search