Index Catalog // ScholarsArchive@OSU

Mesurol (methiocarb) residues in grapes and wine and their possible effects on fermentation and wine quality

Creator:: Miller, Frederick Kenton
Abstract:: Wines were made from Pinot Noir and White Riesling grapes which had received field application rates of 2 and 4 lb./acre of the experimental bird repellent Mesurol (methiocarb or 3, 5 dimethyl- 4(methylthio)phenylmethylcarbamate). In addition, Pinot Noir must and press juice and White Riesling press juice were fortified with 15...
Resource Type:: Masters Thesis
Full Text:: AN ABSTRACT OF THE THESIS OF Frederick Kenton Miller for the

Glass capillary gas chromatographic analysis for trace amounts of cyclopropenoid fatty acids

Creator:: Ryan, Daberath
Abstract:: Dietary cyclopropenoid fatty acids (CPFA) have long been known to cause pronounced physiological disorders in both farm and laboratory animals. Past work has shown CPFA to be a powerful promoter of carcinogenesis in trout, rats and mice. Sterculic and malvalic acids (CPFA's) are found in seed lipids of plants from...
Resource Type:: Masters Thesis
Full Text:: other members of my graduate committee, Drs. M. Hudson, W. Sandine, and W. Denison. Special thanks

Effects of maturity and blanching on carbohydrate components of frozen normal sweet (su) and supersweet (sh₂) corn

Creator:: Su, Shanghe
Abstract:: Three varieties of sweet corn (Zea mays L.) , including two supersweet (Crisp 'N Sweet 710 and Rogers 3376) and one normal sweet (Jubilee), were harvested at six stages of maturity (80-72% moisture for supersweet and 75-68% moisture for normal sweet) at three days intervals. Changes in physical and chemical...
Resource Type:: Masters Thesis
Full Text:: sugar level might have been exceeded by some supersweet varieties (Showalter and Miller, 1962; Wolf

Purification and properties of d'Anjou pear (Pyrus communis, L.) polyphenol oxidase

Creator:: Wissemann, Kimberly Warner
Abstract:: Polyphenol oxidase (PPO) from d'Anjou pears was purified and some molecular properties were studied. The extraction of PPO was accomplished in the presence of the phenolic binder AG 2X-8 and Triton X-100. Chlorophyll pigment was removed by chromatography resulting in a clear, colorless enzyme extract. Three fractions of pear PPO...
Resource Type:: Dissertation
Full Text:: : ^ . ~~ DK Morris W. M^ntgomer^ Polyphenol oxidase (PPO) from d'Anjou pears was purified and some

Rapid methods for the determination of post-pasteurization contamination of fluid milk and shelf-life prediction

Creator:: Isaza, Liliana Urrea
Abstract:: Several methods for estimation of the potential shelf-life of pasteurized fluid milk products were evaluated for their efficacy in this investigation. These methods were evaluated and compared to sensory, biochemical and bacteriological indices through a series of experiments conducted on different brands of commercially pasteurized fluid milk. The methods evaluated...
Resource Type:: Masters Thesis
Full Text:: ii ' ' " w •' 'IT """* ^ ' of/Graduate aahool Dean Date thesis is presented June 3 , 1986

Inhibition of polyphenol oxidase by sulfur dioxide

Creator:: Sayavedra-Soto, Luis Alberto
Abstract:: Inhibition of polyphenol oxidase (PPO) by sulfur dioxide (SO₂) was studied using three different sources of PPO (banana, mushroom, and pear). Several methods to detect PPO activity were tested due to SO₂, interference in some of the assays. The method using 2-nitro-5-thiobenzoic acid (TNB) to react with the quinones was...
Resource Type:: Dissertation
Full Text:: . Title: Inhibition of Polyphenol Oxidase by Sulfur Dioxide. Abstract approved: r f Dr. Morris W

Effect of moisture, temperature, and sulfur dioxide on color of dried apples

Creator:: Sayavedra-Soto, Luis Alberto
Abstract:: 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 temperature, and sulfur dioxide content on the color of dried fruit is not known; therefore the purpose of this research...
Resource Type:: Masters Thesis
Full Text:: APPROVED: Dr. Morris W. Mc/ntgomew When sulfur dioxide is used in commercial drying of fruits in

Effect of maturity on the physical, chemical and sensory properties of frozen peas

Creator:: Olaeta-Coscorroza, Jose A.
Abstract:: 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, stored for long periods before consumption. Many factors influence the yield and quality of...
Resource Type:: Masters Thesis
Full Text:: FROZEN PEAS ( Abstract approved: r ^_______ Dr. Morris W. M($nngomery^ Peas (Pisum

Ultrafiltration of pear juice : chemical and physical analysis

Creator:: Hodgson, Jeanne
Abstract:: Ultrafiltration of d'Anjou pear juice in the batch mode with a Romicon HFXS MXII pilot-scale ultrafilter produced a "sparkling clear", light-colored permeate which was sterile, essentially free of pectin, and lower in phenolics than the feed juice. Retention characteristics of PM-50, PM-30 and PM-10 hollow fiber membranes were tested at...
Resource Type:: Masters Thesis

Effects of temperature and holding time during pre-blanch on pH, pectic substances and quality characteristics of canned green beans

Creator:: Boni, Magloire C.
Abstract:: Physical, chemical and sensory attributes were examined on canned green beans (Oregon 1604) of sieve sizes 3 & 4 and 5 & 6 after one and three months of storage at room temperature (RT). The green beans subjected to different pre-blanch conditions in water (T1t1: 160°F - 30 min.; T1t2:...
Resource Type:: Masters Thesis
Full Text:: and_Quality_Characteristics of Canned Green Beans. Abstract approved Mr. George W. Varseveld Physical, chemical and

ScholarsArchive@OSU

Mesurol (methiocarb) residues in grapes and wine and their possible effects on fermentation and wine quality

Glass capillary gas chromatographic analysis for trace amounts of cyclopropenoid fatty acids

Effects of maturity and blanching on carbohydrate components of frozen normal sweet (su) and supersweet (sh₂) corn

Purification and properties of d'Anjou pear (Pyrus communis, L.) polyphenol oxidase

Rapid methods for the determination of post-pasteurization contamination of fluid milk and shelf-life prediction

Inhibition of polyphenol oxidase by sulfur dioxide

Effect of moisture, temperature, and sulfur dioxide on color of dried apples

Effect of maturity on the physical, chemical and sensory properties of frozen peas

Ultrafiltration of pear juice : chemical and physical analysis

Effects of temperature and holding time during pre-blanch on pH, pectic substances and quality characteristics of canned green beans

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