Index Catalog // ScholarsArchive@OSU

The preparation of common prebiotic oligosaccharides with defined degree of polymerization

Creator:: Ooi, Megan C. Y.
Abstract:: Prebiotics are a subset of dietary fiber that is growing in demand within the food industry. The health benefits of prebiotics have been well established, leading to the increase in its incorporation into various food products. Given the importance of prebiotics as functional ingredients, it is important to understand their...
Resource Type:: Masters Thesis
Full Text:: acetonitrile (CAS 75-05-8) from Fischer Scientific (Fair lawn NJ), deionized (DI) water (18.2 Ω, produced

The Preparation and Human Taste Detection of Maltooligosaccharides with Varying Degrees of Polymerization

Creator:: Andrewson, Toren S.
Abstract:: Starch is a significant component of the human diet and the glucose produced through its digestion provides a critical source of energy. When starch enters the mouth, salivary α-amylase hydrolyzes it into maltooligosaccharides (MOS, degree of polymerization [DP] 3-20) and maltopolysaccharides (MPS, DP >20). Previous studies have found that humans...
Resource Type:: Masters Thesis
Full Text:: liquid in a 60 °C water bath, washed with DI water, and re-concentrated. The resulting samples were

Investigation of film forming properties of beta-chitosan from jumbo squid pens (Dosidicus gigas) and improvement of water solubility of beta-chitosan, Investigation of film forming properties of β-chitosan from jumbo squid pens (Dosidicus gigas) and improvement of water solubility of β-chitosan

Creator:: Chen, Jeremy L.
Abstract:: The objectives of this project were to investigate the critical factors impacting the physicochemical and antibacterial properties of β-chitosan based films derived from jumbo squid (Dosidicus gigas) pens, and to evaluate the feasibility of improving water solubility of β-chitosan through Maillard reaction. The studies examined the effect of molecular weight...
Resource Type:: Masters Thesis
Full Text:: water-soluble O-fumaryl-chitosan. Carbohydrate Polymers 83(3):1169-1173. Hirano S, Kondo Y & Fujii K

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

Comminution of Fish Frame Byproduct: Impact on Constituent Solvent-Accessibility, Alkaline Protein Extraction, and Isoelectric Precipitation

Creator:: Gaspich, Bryan
Abstract:: The seafood industry has a problem of underutilization of harvested and processed fish. Up to 60% of the weight of the fish is considered a byproduct that is typically made into fishmeal for livestock and aquaculture feed, a low-value and non-food grade product. Two species that make up major fisheries...
Resource Type:: Masters Thesis
Full Text:: ://www.fisheries.noaa.gov/species/alaska-pollock Jiang, S.-T., Lan, C. C., & Tsao, C.-Y. (1986). New Approach to Improve

Volatile composition of Pinot Noir grapes and wines under different viticultural practices in western Oregon

Creator:: Feng, Hui
Abstract:: High vegetative growth of Pinot Noir vine is a common problem in most vineyards of Oregon's Willamette Valley, where sunlight exposure and heat accumulation are limited. Consequently, growers in this region commonly use vineyard management strategies to regulate vine vigor and improve grape and wine quality. Wine quality is greatly...
Resource Type:: Dissertation
Full Text:: Di Stefano, 1988; Ji and Dami, 2008; Reynolds et al., 1996a). Furthermore, viticultural practices

Characterization by optical methods of the heat denaturation of bovine serum albumin (BSA) as affected by protein concentration, pH, ionic strength and sugar concentration

Creator:: Kongraksawech, Teepakorn
Abstract:: The thermal denaturation of proteins has been extensively studied using several methods including differential scanning calorimetry (DSC). A custom-built optical system was used to study thermal effects on protein as an alternative method to DSC measurements. It was used to investigate the thermal stability of bovine serum albumin (BSA) with...
Resource Type:: Masters Thesis
Full Text:: y Tecnología Aplicada (CICATA), Instituto Politécnico Nacional (IPN), Querétaro, México

Determination of Total Nucleotides, Nitrogenous Bases and Degradation By-Products with Respect to Various Processing and Preservation Techniques for Alaska Pollock (Gadus chalcogrammus) and Yellowfin Sole (Limanada aspera)

Creator:: Nelson, Kevin A.
Abstract:: The primary goal of this research was to determine the concentration and composition of nucleotides, as nucleoside monophosphates and nucleobases, in the underutilized reproductive organs (milt and roe) of Alaska pollock (Gadus chalcogrammus) and yellowfin sole (Limanda aspera). Changes in concentrations of these nucleotides and nucleotide analogs were observed with...
Resource Type:: Masters Thesis

Wheat flour arabinoxylans in soft wheat end-use quality

Creator:: Asawaprecha, Sunida
Abstract:: Little is known about the effects of arabinoxylans (AX) on noodle quality. The aim of this study was to observe interrelationships between wheat flour AX, SRC tests, and noodle quality attributes, and to investigate the use of SRCs to predict cookie diameter. Cookie diameter is the most common index of...
Resource Type:: Masters Thesis
Full Text:: residues increased, di-substituted xylose residues decreased, and the numbers of mono-substituted xylose

Sweet corn germ lipoxygenase : isolation, purification, characterization and involvement in off-aroma formation

Creator:: Theerakulkait, Chockchai
Resource Type:: Dissertation
Full Text:: cotyledon lipoxygenase-1. Acylglycerols such as mono, di and tri-linolein can also be substrates for

ScholarsArchive@OSU

The preparation of common prebiotic oligosaccharides with defined degree of polymerization

The Preparation and Human Taste Detection of Maltooligosaccharides with Varying Degrees of Polymerization

Investigation of film forming properties of beta-chitosan from jumbo squid pens (Dosidicus gigas) and improvement of water solubility of beta-chitosan, Investigation of film forming properties of β-chitosan from jumbo squid pens (Dosidicus gigas) and improvement of water solubility of β-chitosan

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

Comminution of Fish Frame Byproduct: Impact on Constituent Solvent-Accessibility, Alkaline Protein Extraction, and Isoelectric Precipitation

Volatile composition of Pinot Noir grapes and wines under different viticultural practices in western Oregon

Characterization by optical methods of the heat denaturation of bovine serum albumin (BSA) as affected by protein concentration, pH, ionic strength and sugar concentration

Determination of Total Nucleotides, Nitrogenous Bases and Degradation By-Products with Respect to Various Processing and Preservation Techniques for Alaska Pollock (Gadus chalcogrammus) and Yellowfin Sole (Limanada aspera)

Wheat flour arabinoxylans in soft wheat end-use quality

Sweet corn germ lipoxygenase : isolation, purification, characterization and involvement in off-aroma formation

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