Index Catalog // ScholarsArchive@OSU

Methods of extraction and characterization of polyphenol oxidase from d'Anjou pears (Pyrus Communis L.)

Creator:: Smith, Denise Myrtle
Abstract:: Using phenolic scavengers different methods were examined to determine the optimum conditions for extracting polyphenol oxidase (PPO) from d'Anjou pears. Efficiency of the extraction was evaluated based on browning of the extract, PPO activity per g of pear tissue, absorption scan of 410 nm to -240 nm, and the isozyme...
Resource Type:: Masters Thesis
Full Text:: AN ABSTRACT OF THE THESIS OF Denise Myrtle Smith for the

Development of a method to measure protein in red wines : a survey of protein, mannan and tannin in Pinot noir wines

Creator:: Smith, Mark R.
Abstract:: A number of methods to isolate and quantify protein in Pinot noir wines were evaluated. The combination of precipitation by acetone containing 10% w/v trichloroacetic acid followed by quantification with the Bradford assay, reported in yeast invertase equivalents yielded the most accurate results when compared to micro-Kjeldahl analysis. The technique...
Resource Type:: Masters Thesis
Full Text:: Mark R. Smith for the degree of Master of Science in Food Science and Technology presented on August 3

Impact of Preharvest Weathering, Without Sprouting, on the Quality of Soft White Winter Wheat in the U.S. Pacific Northwest

Creator:: Smith, Jordan L.
Abstract:: When wheat is exposed to rain in the period before harvest, it sometimes causes the problem of pre-harvest sprouting (PHS). Wheat that undergoes sprouting has poor end-use quality and is less valuable. In recent years, the U. S. Pacific Northwest (PNW) has experienced increased summer showers sometimes causing widespread PHS....
Resource Type:: Masters Thesis
Full Text:: AN ABSTRACT OF THE THESIS OF Jordan Smith for the

Metabolic effects of consumption of quercetin, ellagic acid, cherry, and apple phytochemical extracts in high-fat fed mice

Creator:: Smith, Sarah M.
Abstract:: Metabolic improvements and changes in gene expression were measured in mice fed polyphenol-rich extracts derived from apples and sweet cherries, and the common phytochemicals, quercetin and ellagic acid. Polyphenol-rich extracts were produced by solid phase extraction and column chromatography. Extracts and purified compounds were mixed into a high-fat (HF, 60%...
Resource Type:: Masters Thesis
Full Text:: AN ABSTRACT OF THE THESIS OF Sarah M. Smith for the

Adhesive property of bacteria and its relationship to microbial spoilage of shrimp

Creator:: Smith, John B.
Abstract:: Pacific shrimp (Pandalus jordani) was washed repeatedly and the eluted bacteria were enumerated and identified. Selected isolates were tested for their adhesive properties. Washing reduced the microbial load by 3.84 to 42.04%. The bacteria which most resisted wash-off were Staphylococcus and Pseudomonas spp. The easiest to wash off was Flavobacterium...
Resource Type:: Masters Thesis
Full Text:: AN ABSTRACT OF THE THESIS OF JOHN B. SMITH for the degree of

Development of optimum pasteurization conditions for surimi seafood

Creator:: Shie, Jin-Shan
Resource Type:: Masters Thesis
Full Text:: Optimum Pasteurization Conditions for Surimi Seafood. Abstract approved: -V- Jae W. Park Texture

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

Microbial stability of fresh cut pineapple and pineapple juice pasteurized by step-pulsed and static ultra high pressure treatments

Creator:: Aleman-Ordonez, Giovanna Dominick
Abstract:: Static ultra-high pressure (200, 270, and 340 MPa) and sinusoidal and step-pressure (0-270 MPa) pulses were compared by determining their effects on bacteria and yeast survival counts. Samples were commercial pineapple chunks used as is and fresh cut pineapple and pineapple juice inoculated with Saccharomyces cerevisiae 2407-1a. Surviving bacteria and...
Resource Type:: Masters Thesis
Full Text:: . Smith, and Dr. Fred L. Ramsey, for their time and critical analysis of my thesis work. Acknowledgment

Effect of sucrose on the production of flavor compounds by yogurt culture bacteria

Creator:: Yang, Chang-su
Abstract:: Organoleptically, flavored yogurts appear to contain lower levels of acetaldehyde than plain yogurt. This study was undertaken to seek the reasons for this phenomenon by focusing on the analyses of acetaldehyde production by yogurt culture bacteria in yogurt base containing added sucrose and by performing other analyses such as the...
Resource Type:: Masters Thesis
Full Text:: encouragement extended to me by Drs. D. D. Bills, M. E. Morgan and W. E. Sandine and Mr. F

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

Evaluation of methods to enumerate psychrotrophic bacteria in fluid milk

Creator:: Clark, Max Gregory
Resource Type:: Masters Thesis
Full Text:: : _ MOYD W. BODYFELfl/^ Three rapid methods for the estimation of psychrotrophic bacterial counts in

Rapid assay for Bacillus proteinases in raw milk as detected by a simple casein denaturation method

Creator:: Feijoo, Sergio C.
Abstract:: A casein agar diffusion method was developed to detect and quantify pertinent levels of proteinases produced in raw milk supplies by heat resistant Bacillus sporeformers. In order to optimize the required heat treatment conditions of raw milk samples, trials that involved a combination of different temperatures and times were evaluated....
Resource Type:: Masters Thesis
Full Text:: approved: w „ ^ \^ Floyd W. BodjtMt A casein agar diffusion method was developed to detect

Impact of malolactic fermentation on red wine color and color stability

Creator:: Burns, Tresider R.
Abstract:: Malolactic fermentation (MLF) is an important step in the production of wines and is commonly performed in red or cool climate wines to reduce acidity. In this study the impact of MLF on red wine color and the ability of Oenococcus oeni to degrade compounds important to the development of...
Resource Type:: Masters Thesis
Full Text:: big part of my wine education came from weekends with Brian Yorgey, Scott Robbins, Alex Moeller, and

Physicochemical characteristics of fish myofibrillar and sarcoplasmic proteins treated at various pH conditions

Creator:: Kim, Young S.
Abstract:: Protein solubility of Pacific whiting muscle with isoelectric point at pH 5.5 was significantly affected by pH. The highest breaking force was measured from fish proteins treated at pH 11, while high deformation values were obtained at pH 2 and 11. Texture of gels made using the conventional method were...
Resource Type:: Masters Thesis
Full Text:: structure (Christen and Smith 2000). Solubility is the result of the surface active properties of the

Extraction and partial characterization of strawberry polyphenol oxidase

Creator:: Wesche Ebeling, Pedro Alfredo E.
Resource Type:: Masters Thesis
Full Text:: Abstract approved: • ' Dr. Morris W. Mont^imery The optimum conditions for the extraction of straw

A study of factors affecting the efficiency of maturity separation of peas by sodium chloride brine flotation

Creator:: Chavasit, Visith
Abstract:: The problem in green pea grading system by using brine flotation is loss of some less mature peas (generally regarded as higher in quality and price) in the sinker fraction (lower quality). Green peas were sampled from the production line as follows: (1) blanched but ungraded peas, (2) floater fraction,...
Resource Type:: Masters Thesis
Full Text:: Flotation Abstract approved: George W. Varseveld The problem in green pea grading system by using

Rice flour – a functional ingredient for premium crabstick

Creator:: Hur, Sungik
Abstract:: Rice flour possesses functional properties in enhancing texture and whiteness. This study was carried out to evaluate rice flour as a functional ingredient for premium crabstick and to develop a commercially viable recipe for premium crabstick. Crabstick pastes were formulated with constant surimi (42%) and combined rice flour and starch...
Resource Type:: Masters Thesis
Full Text:: W. Park Rice flour possesses functional properties in enhancing texture and whiteness. This

Gelation properties of Alaska pollock surimi with functional ingredients under ohmic heating

Creator:: Pongviratchai, Panida
Abstract:: The rheological, color, micro-structural, and electrical properties of surimi seafood gels were investigated. Various starches and protein additives at different ratios were evaluated with Alaska pollock surimi under ohmic heating at different heating rates to determine their functional properties and further to compare these properties with those of conventionally cooked...
Resource Type:: Masters Thesis
Full Text:: approved: WPa Jae W^Park The rheological, color, micro-structural, and electrical properties of surimi

Physio-chemical properties of Pacific whiting surimi as affected by various freezing/storage conditions and gel preparation methods

Creator:: Hoffman, Justine D.
Abstract:: The effects of freeze-drying and flake freezing of surimi on biochemical and physical properties as affected by various storage conditions were examined. Using three cooking parameters shear stress and strain values were evaluated to measure gelation properties of surimi gels. Stress values increased up to 3 months and then decreased...
Resource Type:: Masters Thesis
Full Text:: Preparation Methods. Abstract approved: > . Jae W. Park The effects of freeze-drying and flake

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:: normal sweet corn (Jugenheimer, 1976; Hindmarsh, 1979; Marshall, 1987; Smith, 1988). There are many

Physicochemical properties of Alaska pollock surimi as affected by salinity and freeze-thaw cycles

Creator:: Kang, Ey Jung
Abstract:: The effects of the residual salt of surimi on biochemical and physical properties as affected by various freeze and thaw cycles were examined. Fresh Alaska pollock (Theragra chalcogramma) surimi was mixed with 4.0% sugar, and 5.0% sorbitol, along with eight combinations of salt (0.4, 0.6, 0.8, and 1.0 % NaCl)...
Resource Type:: Masters Thesis
Full Text:: : . Jae W. Park The effects of the residual salt of surimi on biochemical and physical properties

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

Identification of some soluble esterases of the carrot (Daucus carota I.)

Creator:: Carino, Lourminia Almeda
Abstract:: Substrate and inhibitor specificities have been used to classify esterases. The purpose of this work was to determine the substrate and inhibitor specificities of the esterases in an aquous extract of lyophilyzed carrots. Esterase activity was determined manometrically at 37°C. The optimum pH of the carrot esterases with several substrates...
Resource Type:: Masters Thesis
Full Text:: . ) -, Abstract approved: Dr. Morris W. ^[(jntgom^ry Substrate and inhibitor specificities have been

Use of linear and nonlinear programming to optimize surimi seafood

Creator:: Yoon, Won Byong
Abstract:: Least cost formulations for surimi seafood were studied by linear programming (LP) and nonlinear programming (NLP). The effects of water and starches on functional properties of Alaska pollock and Pacific whiting surimi gels were investigated. Six starches (modified potato starch, potato starch, modified wheat starch, wheat starch, modified waxy corn...
Resource Type:: Masters Thesis
Full Text:: professor, Dr. Jae W. Park, for his valuable guidance, encouragement, and support during my study. My

Salmon plasma protein to inhibit protease enzymes and enhance surimi gelation

Creator:: Fowler, Matthew
Abstract:: The ability of salmon plasma protein (SPP) obtained from Chinook salmon at the Klaskanine Fish Hatchery (Astoria, OR) to inhibit protease enzymes found in Pacific whiting (PW) surimi and salmon mince as well as the effect of SPP on the gelation properties of PW surimi under various heating conditions was...
Resource Type:: Masters Thesis
Full Text:: Enhance Surimi Gelation Abstract approved: Jae W. Park The ability of salmon plasma protein (SPP

Some enzyme changes in levers of rainbow trout (Salmo gairdnerii) fed aflatoxin B₁ and sterculic acid

Creator:: Taylor, Stephen Lloyd
Resource Type:: Masters Thesis
Full Text:: STERCULIC ACID Abstract approved: M. W. MontgeSrfcery (p Initial effects of feeding

Film-forming ability of fish proteins

Creator:: Athaillah, Zatil Afrah
Abstract:: Characteristics of films obtained from fish myofibrillar proteins extracted from various solubilization methods were investigated. In this study, we utilized three agents to solubilize fish myofibrillar proteins from surimi, which are sodium chloride, sodium tripolyphosphate, and alkaline condition. The first part of this study focused on combination of sodium chloride...
Resource Type:: Masters Thesis
Full Text:: : Film-forming Ability of Fish Proteins Abstract approved: Jae W. Park Characteristics of

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

Lactic streptococci and the fruity flavor defect of cheddar cheese

Creator:: Bodyfelt, F. W.
Abstract:: The tendency for certain single- and mixed-strain lactic starter cultures to develop a fruity and/or fermented off-flavor in ripening Cheddar cheese was traced to certain strains of Streptococcus lactis in the starter. A very intense fruity and/or fermented flavor developed in experimental cheeses when one particular S. lactis strain was...
Resource Type:: Masters Thesis
Full Text:: extended to me by Drs. E. A. Day, R. C. Lindsay, D. D. Bills and W. E. Sandine during the

Mitigation of Microbiological Water Quality by Last Irrigation-to-Harvest Intervals

Creator:: Emch, Alexander W.
Abstract:: Foodborne outbreaks involving fresh produce have been on the rise since the late 1990's. Pathogens such as Salmonella spp. and Escherichia coli are prevalent in agricultural environments and commonly travel between farms via irrigation water. The Food Safety Modernization Act (FSMA) has placed an increased emphasis on microbiological standards of...
Resource Type:: Masters Thesis
Full Text:: AN ABSTRACT OF THE THESIS OF Alexander W. Emch for the degree of Master of Science in Food

Metabolic Implications of Red Raspberry Polyphenol Supplementation in High Fat-Fed C57BL/6J Mice

Creator:: Pierce, Gavin W.
Abstract:: Objective: Red raspberries are rich in polyphenols and fiber, relatively low in sugar compared with other fruits, and have been demonstrated to have favorable effects on energy homeostasis in mice. However, it has been unclear precisely which compounds within red raspberries possess the greatest bioactivity, and their mechanism of action....
Resource Type:: Masters Thesis

Microbiological control of food spoilage and pathogenic microorganisms in refrigerated foods

Creator:: Al-Zoreky, Nageb
Abstract:: Microgard, a commercially-available pasteurized fermented milk, was found inhibitory to gram negative bacteria such as Pseudomonas putida, some well-known foodborne pathogens (e.g. Salmonella, Yersinia and Aeromonas) and some fungi as revealed by an agar incorporation assay method. Gram positive bacteria, however, were not inhibited. Rather, some bacteria in this group...
Resource Type:: Masters Thesis
Full Text:: found to be caused by Pseudomonas and Lactobacillus bacteria (Smith et al., 1987). Several food

Consumer and descriptive panel analysis of commercial yogurts

Creator:: Barnes, Debbie L.
Abstract:: A consumer and a trained descriptive panel was utilized to determine liking ratings and flavor profiles, respectively, for commercial brands of pre-stirred yogurt. Once the consumer and descriptive panel data was collected, the data was combined to determine the interrelationship of these two sets of data and to determine the...
Resource Type:: Masters Thesis
Full Text:: possible. Many thanks go to my committee members, Floyd W. Body felt and Ken Rowe, for their

Cooling characterization and practical utilization of sub-micron slurry ice for the chilling of fresh seafood

Creator:: Keys, Dustin R.
Abstract:: Consumption of seafood products continues to grow each year, but post-harvest losses and inedible seafood waste remain as high as 25%. Ice-based systems are the most common form of preservation to increase shelf life, preserve product quality, and enhance product safety. Slurry ice is a type of chilling media, consisting...
Resource Type:: Masters Thesis

The effect of cultivar maturity and frozen storage time on the cell wall polysaccharide composition of muskmelon(Cucumis melo)

Creator:: Simandjuntak, Valencius
Abstract:: The effect of frozen storage time on the composition of the cell wall polysaccharide (CWP) of muskmelon (Cucumis melo) cultivars at different stages of maturity was investigated. Changes in composition, firmness, drip loss, and color of Cantaloupe and Honey Dew melon flesh were determined at three stages of maturity and...
Resource Type:: Masters Thesis
Full Text:: Craven, Professor Larry W. Mirosh for their advice as Committee members. Acknowledgement is due to Dr

Characterization of substrate-velocity relationships for the cellulase enzyme complex from Trichoderma viride

Creator:: Liaw, Ean-Tun
Abstract:: The influence of substrate and enzyme concentration on the rate of saccharification of two defined, insoluble, cellulose substrates, Avicel and Solka-Floc, by the cellulase enzyme system of Trichoderma viride has been evaluated. Assays utilized enzyme concentrations ranging from 0.014 to 0.056 filter paper unit per mL and substrate concentrations up...
Resource Type:: Masters Thesis
Full Text:: 0.014 to 0.056 filter paper unit per mL and substrate concentrations up to 10% (w/v). Analysis by

Apparent inhibition of Pacific whiting surimi-associated protease by whey protein concentrate

Creator:: Piyachomkwan, Kuakoon
Abstract:: Surimi is a seafood product which is used to manufacture restructured products such as artificial crab and lobster. Surimi is produced from fish fillets by washing to remove sarcoplasmic proteins and increase the concentration of myofibrillar proteins, and mixing with cryoprotectants. A valuable attribute of surimi is its ability to...
Resource Type:: Masters Thesis
Full Text:: and support help me go through my research. I am very thankful to my committee; Dr. E. Kolbe; Dr. W

Characterization of pathogenic and non-pathogenic Vibrio parahaemolyticus strains and the antimicrobial activity of fruit juice and fruit extracts against seafood pathogens

Creator:: Du, Jingyi
Abstract:: Vibrio parahaemolyticus is frequently isolated or detected from raw seafoods, especially shellfish. Also, Listeria monocytogenes, Salmonella spp. are pathogens that are frequently found in ready-to-eat (RTE) seafood, such as smoked fish and shellfish, seafood salad, cooked shrimp and crabmeat, and seafood consumed raw. Two studies to improve safety in RTE...
Resource Type:: Masters Thesis
Full Text:: (Painter, 2007; FDA, 2012). 1.2.1.2 Salmonella Salmonella was first seen by Theobald Smith in pigs with

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:: , & Desai, 2010; Beddows and Ardeshir, 1979; Chaveesuk, Smith, & Simpson, 1993; Funatsu et al., 2000

Alternative products from Pacific whiting : fresh surimi and texturized mince

Creator:: Pipatsattayanuwong, Siriporn
Abstract:: The major portion of Pacific whiting (PW) is commercialized in the form of frozen surimi. Alternative products for PW were investigated focusing on fresh surimi and texturized meat from PW mince. Fresh surimi is made without additives and kept refrigerated instead of frozen. Texturized meat is a meat-like product made...
Resource Type:: Masters Thesis
Full Text:: : Michael T. Morrissey ^^ XT Jae W. Park The major portion of Pacific whiting (PW) is commercialized

The Incorporation of Novel Water-Soluble Potato Protein Extract in Pacific whiting (Merluccius productus) Fillets Through Brine Injection Technology to Improve Quality

Creator:: Pasewark, George D.
Abstract:: Pacific whiting (Merluccius productus) is one of the most abundant fisheries on the American west coast. However, these fish are historically underutilized due to quality issues resulting from fillet softening that occurs as a result of both endogenous and exogenous (Myxosporidian parasite infection) cathepsin protease action during either storage (cathepsin...
Resource Type:: Masters Thesis
Full Text:: ), 9795–9799. Kin, S., Schilling, M. W., Smith, B. S., Silva, J. L., Jackson, V., & Kim, T. J. (2010

Nutritional Composition Changes in Alaska Pollock (Gadus chalcogrammus) During and Between Bering Sea A and B Seasons

Creator:: Hintermeister, Clara A.
Abstract:: Alaska pollock (Gadus chalcogrammus) is a schooling whitefish native to the Bering Sea that is prized for its fillets, surimi, roe, and milt. Fillets are frequently used for popular products such as fish and chips. If collected, roe and milt are commonly exported to South Korea and Japan. However, no...
Resource Type:: Masters Thesis
Full Text:: , Ryan Smith, Megan Ooi, and Peter Scruggs for helping me with lab work and always putting a smile on

Effect of molecular conformation on the surface properties of polyelectrolyte solutions : xanthan gum model studies

Creator:: Young, San Land
Abstract:: 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, xanthan concentration and temperature on the xanthan molecular conformation were investigated by potentiometric titration. The effects of the same factors and...
Resource Type:: Masters Thesis
Full Text:: . Wrolstad, Dr. Donald L. MacDonald and Dr. Harry W. Schultz for their invaluable suggestions. My special

Risk Assessment of Salmonella in Raw Hazelnuts and use of Propylene Oxide as a Potential Mitigation Strategy

Creator:: Wright, Daniel G.
Abstract:: Multiple outbreaks of foodborne illness (Salmonella and E. coli O157:H7) have been associated with tree nuts and tree nut products since the early 2000s. In response to these outbreaks and many others in fresh produce and peanut butter, Congress created and passed the Food Safety Modernization Act (FSMA) to require...
Resource Type:: Masters Thesis
Full Text:: to achieve a final moisture to <9.5% (w/w). The objective of this study was to determine the

Metabolic Effects in C57B/6J Mice Fed a High-Fat Diet Supplemented With Walnuts, Raspberries and Other Whole Foods

Creator:: Miranda-Garcia, Omar
Abstract:: Health benefits obtained from consumption of fruits and vegetables have the potential to improve the lifestyle of individuals. The walnut is a polyunsaturated fatty acid (PUFA)-rich whole food that is readily available in the U.S and has been shown to potentially reduce risk of Metabolic Syndrome. Furthermore, consumption of polyphenol...
Resource Type:: Masters Thesis
Full Text:: ) would improve metabolism in male C57BL/6J mice. Mice were provided HF supplemented with walnut (W

Apple polyphenolics and their antioxidant properties : influence of cultivars, post-harvest storage, and 1-MCP treatment

Creator:: Widyasari, Maria Angela Artania
Abstract:: The distribution of total phenolics, antioxidant capacity, monomeric anthocyanin, and ascorbic acid contents in the peel and flesh of Red Delicious, Granny Smith, and Fuji apples during a six-month storage period were determined. In addition, the effect of 1-MCP (1-Methyl cyclopropene) on these parameters of the edible portion of apples...
Resource Type:: Masters Thesis
Full Text:: of Red Delicious, Granny Smith, and Fuji apples during a six- month storage period were determined

The Production and Human Taste Detection of Glucose Polymers with Distinct Chain Length Ranges

Creator:: Balto, Amy
Abstract:: A majority of human caloric intake is in the form of complex carbohydrates, which have been assumed to be tasteless. However, there is considerable evidence from rat and human studies to support the existence of a secondary carbohydrate taste receptor that detects glucose polymers. Psychophysical studies in our lab suggest...
Resource Type:: Masters Thesis
Full Text:: , the taste detection of Samples 1-3 at 6 and 8% (w/v) was evaluated using triangle tests without and

Metabolic Effects in C57BL/6J Mice Fed a High-Fat Western Diet Supplemented with Watermelon Flesh, Rind, and Skin and Other Whole Foods

Creator:: Becraft, Alexandra R.
Abstract:: Watermelon (Citrullus lanatus) is rich in lycopene and citrulline and has high phenolic content and antioxidant capacity. Previous studies demonstrate the health benefits of watermelon intake on improved blood pressure regulation along with others. Similarly, cherries, raspberries, walnuts and green tea are rich in anthocyanins, polyphenols, and polyunsaturated fatty acids...
Resource Type:: Masters Thesis
Full Text:: ) and watermelon skin and rind were added at 2.25% (w/w, dry weight of additives) of diet. Animals

Changes in fruit flavor intensity in sucrose based model systems : effects of pH level, acid type, and sourness

Creator:: Cowden, John D.
Abstract:: Acidulants are an important functional ingredient group in the food industry, providing sourness, lowering pH, ensuring safe processing, and extending shelf life. Hence, understanding the effect of acids on sensory characteristics of foods is critical. Of the many topics dealing with acidulants, sourness is a topic where considerable research has...
Resource Type:: Masters Thesis
Full Text:: , selected organic acids (citric, lactic, malic) were evaluated on an equivalent weight (0.4%w/v) at 5 fixed

Metabolic effects in C57BL/6J mice fed a high-fat diet supplemented with Pinot noir juice and wine extract or quercetin, ellagic acid and resveratrol

Creator:: Zhao, Bingxin
Abstract:: Moderate wine consumption, particularly pigment-rich red wine, is thought by many to be beneficial for the cardiovascular system. Both ethanol and phytochemicals are thought to contribute to this cardioprotective property. Metabolic disturbances associated with overconsumption of food are related to the initiation and progression of many chronic diseases, and cardiovascular...
Resource Type:: Masters Thesis
Full Text:: supplemented to HF were: 0.2% (w/w) PWE, PGE, quercetin, ellagic acid, or 0.1% (w/w) resveratrol. Fasting

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