Index Catalog // ScholarsArchive@OSU

Alteration in levels and synthesis of proteins in trout hepatocytes due to dietary cyclopropenoid fatty acid[s]

Creator:: Perdew, Gary H.
Abstract:: Cyclopropenoid fatty acids (CPFA) are unique compounds that contain a highly strained and reactive cyclopropene ring structure. These compounds have been shown to cause a number of toxic effects in a variety of animals. Rainbow trout (Salmo gairdneri) have proven to be particularly sensitive to CPFA. Studies have revealed that...
Resource Type:: Dissertation
Full Text:: AN ABSTRACT OF THE THESIS OF Gary H. Perdew for the degree of

Chemistry of the flavor deterioration of sterilized concentrated milk

Creator:: Arnold, Roy Gary
Abstract:: Deterioration of the flavor of sterilized concentrated milk (SCM) is recognized as the principal limiting factor to commercial acceptance of this product. Although a number of volatile compounds have been identified in SCM, quantitative information on these compounds is lacking. It is therefore difficult to ascertain the significance of these...
Resource Type:: Dissertation
Full Text:: AN ABSTRACT OF THE THESIS OF ROY GARY ARNOLD for the

The physicochemical, microbiological, aroma and flavor profile of selected commercial sweet whey powder

Creator:: Sithole, Rhoda
Abstract:: Sweet whey powder is mainly used as an ingredient in foods and has a potential for increased use with the development of new foods. In view of the many whey powder producers, there is need to establish the quality of the whey powders currently on the market in terms of...
Resource Type:: Dissertation
Full Text:: Powder. Abstract approved: Mina R. McDaniel Sweet whey powder is mainly used as an ingredient in

Studies in cereal science : arabinoxylans, glutenins, and their interactions; determining optimum water addition in noodle doughs; and quality and nutritional traits in a hard x soft wheat cross

Creator:: Kongraksawech, Teepakorn
Abstract:: The major components of wheat flour are keys to its functionality in processing and product quality. The major components, other than the lipids, are polymers: starch, protein, and non-starchy polysaccharides (NSP). In wheat NSP are primarily arabinoxylans (AX). These components are compartmentalized in the grain but are forced into close...
Resource Type:: Dissertation
Full Text:: graduate committee, Drs. Patrick Hayes, Michael Penner, Gary Hou, and Gregory Thompson. Also thanks Drs

Influence of Soft Wheat Characteristics on Quality of Batter-based Products

Creator:: Fajardo Centeno, Carlos A.
Abstract:: Wheat is a globally traded staple crop. Wheat is important in human diets because of its agronomic adaptability, physical characteristics, functionality for the production of leavened products and nutritional value. Two significant characteristics make wheat an important staple food-crop. First, the proteins present in wheat endosperm have attributes that enable...
Resource Type:: Dissertation
Full Text:: . Gary Hou, and Dr. Christopher A. Bell for serving in my committee. This research was

Carbonation perception : lexicon development and time-intensity studies

Creator:: Harper, Steven James
Abstract:: A lexicon describing the sensory perception of carbonated water was developed. Temporal aspects and differing ingestion conditions were investigated for Bite and Burn sensation using time-intensity (T-I). Four CO₂ levels (0, 1.7, 2.8, and 4.6 volumes) at 3°C and 10°C were tested. Trained panelists used a 16-pt category scale for...
Resource Type:: Dissertation
Full Text:: : Carbonation Perception: Lexicon Development and Time-Intensity Studie? Abstract approved: . . , / Mina R

Instrumental and sensory texture profile analysis of Asian wheat noodles

Creator:: Pipatsattayanuwong, Siriporn
Abstract:: Texture, a critical property of Asian wheat noodles, is normally assessed by sensory evaluation. However, sensory evaluation may be impractical for wheat breeders and noodle researchers who need to evaluate a large number of samples and have limited sample. Instrumental Texture Profile Analysis (TPA) has been widely employed to evaluate...
Resource Type:: Dissertation
Full Text:: ^ , , ^ Mina R. McDaniel Texture, a critical property of Asian wheat noodles, is normally assessed by

Metabolism of volatile compounds by microorganisms

Creator:: Keenan, Thomas William
Abstract:: Single-strain cultures of Streptococcus cremoris, Streptococcus lactis, Streptococcus diacetilactis, and Leuconostoc citrovorum produced little or no acetone and no dimethyl sulfide when grown in milk culture. These organisms had little or no ability to decarboxylate antexogenous source of acetoacetic acid nor were they capable of producing dimethyl sulfide from methyl...
Resource Type:: Dissertation
Full Text:: ) (Date) Title: METABOLISM OF VOLATILE COMPOUNDS BY MICROORGANISMS Abstract approved: R. C

Flavor properties and stability of a corn-based snack : aroma profiles by gas chromatography (GC), GC-olfactometry, mass spectrometry, and descriptive sensory analysis

Creator:: Silva, Maria Aparecida Azevedo Pereira da
Resource Type:: Dissertation
Full Text:: approved: .. _ Prof. Mina R. McDaniel The interest in identifying volatiles responsible for specific

Perceptual characteristics of selected acidulants by different sensory and multivariate methods

Creator:: Rubico, Sonia Mendoza
Abstract:: The taste qualities of acidulants have not been studied in detail despite the fact that they are widely used by the food industry. Studies on characterizing the sensory properties of organic and inorganic acids are very limited. Reported studies are commonly on threshold, equi-sour and the time intensity values of...
Resource Type:: Dissertation
Full Text:: : / - ^ Professor Mina R. McDaniel The taste qualities of acidulants have not been studied in detail despite the

ScholarsArchive@OSU

Alteration in levels and synthesis of proteins in trout hepatocytes due to dietary cyclopropenoid fatty acid[s]

Chemistry of the flavor deterioration of sterilized concentrated milk

The physicochemical, microbiological, aroma and flavor profile of selected commercial sweet whey powder

Studies in cereal science : arabinoxylans, glutenins, and their interactions; determining optimum water addition in noodle doughs; and quality and nutritional traits in a hard x soft wheat cross

Influence of Soft Wheat Characteristics on Quality of Batter-based Products

Carbonation perception : lexicon development and time-intensity studies

Instrumental and sensory texture profile analysis of Asian wheat noodles

Metabolism of volatile compounds by microorganisms

Flavor properties and stability of a corn-based snack : aroma profiles by gas chromatography (GC), GC-olfactometry, mass spectrometry, and descriptive sensory analysis

Perceptual characteristics of selected acidulants by different sensory and multivariate methods

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