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

Application of Ohmic Heating for Accelerating Fish Sauce Fermentation

Creator:: Kim, Hyung Joo
Abstract:: Fish sauce is a fermented condiment made primarily from anchovies and is popularly used in Asian countries as it provides unique salty and umami flavor. Its consumption is no longer limited to Southeast Asian countries, but extended to Europe, United States and Canada as a condiment in their food. Fish...
Resource Type:: Masters Thesis
Full Text:: microbes to completely degrade proteins to amino acids and/or di-peptides. Therefore, many trials

Anti-inflammatory and Antioxidant Potential of Alaska Pollock Milt and Roe Hydrolysates

Creator:: Kemp, David C.
Abstract:: Ample research has demonstrated the largely untapped potential of bioactive peptides (BAPs) for treating systematic chronic inflammation (SCI). Protein hydrolysates are the mixture of peptides resulting from the hydrolytic breakdown of a protein. Numerous hydrolysates contain BAPs and exert beneficial effects in both in vitro and in vivo models. In...
Resource Type:: Masters Thesis
Full Text:: . Nutrients 2018, 10, 1738. 4. Takayama, K.; Rentier, C.; Asari, T.; Nakamura, A.; Saga, Y.; Shimada, T

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 Eco-friendly, Bio-based Methods to Produce High Quality and Water-resistant Apple Pomace Biocomposites Using Molded Pulp Technology

Creator:: Lang, Clara V.
Abstract:: The overall goal of this study was to utilize apple pomace, the byproduct from juice processing, as a renewable source of fiber to create sustainable packaging using molded pulp technology. The goal was accomplished through two studies: 1) to modify apple pomace fibers for increasing relative cellulose composition and improving...
Resource Type:: Masters Thesis

“Red Light, Yellow Light!”: Evaluating the Anti-Listerial Potential of Bacillus Isolate Metabolites Using a High-Throughput Chromogenic Assay”

Creator:: Johnson, Taylor S.
Abstract:: Listeria monocytogenes contamination continues to pose challenges for the food industry and there is demand for effective methods of food preservation and protection that can also be considered clean label. A promising source of antilisterial compounds may be sourced from bacteria that produce novel byproducts. Ribosomally synthesized and post-translationally modified...
Resource Type:: Masters Thesis

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:: the leaf blade (Guidoni, Mannini, Ferrandino, Argamante, & Di Stefano, 1997)) in late spring or

Identification of Bitter Peptides in Aged Cheddar Cheese

Creator:: Kuhfeld, Russell
Abstract:: Bitterness is a common flavor attribute of aged cheese, but excessive levels are a flaw leading to consumer rejection. Bitterness in cheese has been primarily associated with milk casein-derived peptides of medium size (500–3,000 Da) and relative hydrophobicity. Herein, we demonstrate a novel approach for the identification of bitter peptides...
Resource Type:: Masters Thesis
Full Text:: threshold values on the y-axis and the peptide’s origin in the casein sequence on the x-axis, as performed

Effects of Galactooligosaccharides on the Gut Microbiota in Lactose Intolerant Individuals

Creator:: Angima, Gloria
Abstract:: Lactose intolerance is a common food intolerance that occurs because of a post-weaning deficiency of lactase, an enzyme that cleaves the glyosidic bond of lactose. About 75% of the world's population is lactose intolerant. Common symptoms of lactose intolerance are abdominal pain, bloating and diarrhea. ~25% of the world’s population...
Resource Type:: Masters Thesis
Full Text:: conditions (DI Costanzo & Berni Canani, 2019); and via rare congenital lactase deficiency in which a person

Dry-Hop Induced Refermentation: An Overview and an Investigation of Agronomic Influences on Hop Diastatic Potential

Creator:: Stokholm, Arnbjørn
Abstract:: Beer brewing, broadly speaking, consists of two stages, a hot side and a cold side. The hot side occurs in the brewhouse and consists of steeping malted grain in hot water to extract sugars, separating the steeping liquid (wort) from the solids, and boiling the wort with an addition of...
Resource Type:: Masters Thesis
Full Text:: B.2 Dry matter x sugar production, x~y lines by site

ScholarsArchive@OSU

The preparation of common prebiotic oligosaccharides with defined degree of polymerization

Application of Ohmic Heating for Accelerating Fish Sauce Fermentation

Anti-inflammatory and Antioxidant Potential of Alaska Pollock Milt and Roe Hydrolysates

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

Investigation of Eco-friendly, Bio-based Methods to Produce High Quality and Water-resistant Apple Pomace Biocomposites Using Molded Pulp Technology

“Red Light, Yellow Light!”: Evaluating the Anti-Listerial Potential of Bacillus Isolate Metabolites Using a High-Throughput Chromogenic Assay”

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

Identification of Bitter Peptides in Aged Cheddar Cheese

Effects of Galactooligosaccharides on the Gut Microbiota in Lactose Intolerant Individuals

Dry-Hop Induced Refermentation: An Overview and an Investigation of Agronomic Influences on Hop Diastatic Potential

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