SA@OSU Home
→
Department of Food Science and Technology
→
Theses, Dissertations and Student Research Papers (Food Science and Technology)
→
Browsing Theses, Dissertations and Student Research Papers (Food Science and Technology) by Title

Browsing Theses, Dissertations and Student Research Papers (Food Science and Technology) by Title

Now showing items 162-181 of 588

Effect of high pressure at low temperature on the molecular structure and functionality of dairy proteins

Walker, Marcia Kaye, 1961- (2003-03-12)
Effect of high pressure processing on the survival of Vibrio parahaemolyticus strains in pure culture and Pacific oysters

Calik, Hakan (2001-10-02)

Different strains of Vibrio parahaemolyticus (Vp) in broth cultures and Vp-inoculated live Pacific oysters (Crassostrea gigas) were subjected to high pressure processing (HPP) at 241, 276, 310, and 345 MPa. Results sho ...
Effect of high-temperature short-time pressure blanching on physical, chemical and sensory properties of frozen corn

Latham, Debra L. (1987-12-14)

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 s ...
Effect of holding time at 72 ̊F. on the heat resistance of bacterial spores

Sato, Kunito (1957-05-02)
The effect of hopping technology on lager beer flavor and flavor stability and the impact of polyphenols on lager beer flavor and physical stability

Aron, Patricia M. (2011-03-18)

Beer is one of the most extensively consumed beverages world-wide and it is almost always brewed with hops (Humulus lupulus, L.). Hops provide beer with bitterness, aroma, flavor and texture and also enhance specific bee ...
Effect of initial quality on the frozen shelf-life of Pacific shrimp (Pandalus jordani)

Madero, Carlos F. (1977-12-02)

The effect of round shrimp post-catch age on the frozen shelf-life characteristics of processed cooked meat was evaluated. Refrigerated shrimp, one, three, and five days post-catch, were cooked, mechanically peeled, f ...
The effect of ionizing radiations on the storage stability of hydrogenated shortening treated with certain antioxidants

Chandrasekharappa, Gowdara (1960-04-25)
Effect of isolation procedures of sunflower pectin upon gel characteristics

Shewfelt, Albert Lorne (1952-04-02)
Effect of maturity on the physical, chemical and sensory properties of frozen peas

Olaeta-Coscorroza, Jose A. (1980-07-02)

Peas (Pisum sativum) are an important constituent in the diet of many people. Peas may be cooked and eaten as green peas shortly after harvest, stored for short periods in the pods, or, after suitable treatment, store ...
The effect of methylation upon the antioxidant and chelation capacity of quercetin and dihydroquercetin in a lard substrate

Crawford, David Lee (1961-03-29)
Effect of moisture, temperature, and sulfur dioxide on color of dried apples

Sayavedra-Soto, Luis Alberto (1980-07-28)

When sulfur dioxide is used in commercial drying of fruits in combination with low storage temperatures, browning and microbial spoilage can be inhibited. However, the relationship between moisture level, storage temp ...
Effect of molecular conformation on the surface properties of polyelectrolyte solutions : xanthan gum model studies

Young, San Land (1986-07-01)

A commercially important polyelectrolyte, xanthan, was chosen for a systematic analysis of the relationship between molecular conformation and surface properties. In the first study the effects of ionic strength, xant ...
The effect of nitrogen, irrigation, and cultivation on Pinot noir juice and wine composition from the Willamette Valley, Oregon

Wall, Katherine Elizabeth (2003-11-05)
The effect of physical and chemical agents on the storage characteristics of raw vegetables and fruits

App, Jean; Lorant, George John (1949-07-25)

This investigation was concerned with the reduction of waste in raw vegetables and fruits between the times of harvest and consumption. Reduction of spoilage in produce was attempted by means of chemical and. physical ...
Effect of polyphosphate on microbial characteristics of seafoods

Petchsing, Urairatana (1982-08-20)

Effect of 6.0% polyphosphate treatment on microbial growth and composition of microbial flora of three representative seafoods were investigated. Polyphosphate treatment washed off microorganisms by 1 log in peeled s ...
The effect of potassium bromate on the gel-forming ability of Pacific whiting (Merluccius productus) surimi

Aguilar, Ramon Pacheco (1989-03-03)

The abundance and low fat content of Pacific whiting support Its use for the production of surimi. The degradation of muscle proteins by myxosporidian secreted proteinase(s) has been associated with its soft texture. ...
Effect of pre-irradiation heating on the flavor and nitrogenous constituents of beef during storage

Artar, Orhan Galip (1959-06-24)
Effect of pre-rigor ultrapressurization on bovine intramuscular connective tissue

Gonzalez B., Carlos (Gonzalez Batista) (1982-07-06)

Samples of pre-rigor sternomandibularis muscle from ten steers were pressurized at 15,000 psi for two min at 35°C to investigate the effects of pressurization and incubation time on the thermal stability of collagen. ...
The effect of prerigor electrical stimulation of beef muscle on selected bacteria

Nygaard, Michael DuWayne (1980-08-14)

This investigation was designed to study the possible effects of the electrical stimulation of beef muscle on microorganisms present on the meat surface during and after treatment. The effect of electric current on mi ...
The effect of prerigor electrical stimulation pH decline, protein solubility and water holding capacity in beef muscles

Elkhalifa, Elamin Abdalla (1980-02-21)