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The isolation and characterization of naturally occurring antioxidants in blackstrap, sugarcane molasses

Creator:: Carter, Amanda L.
Resource Type:: Masters Thesis
Full Text:: AN ABSTRACT OF THE THESIS OF Amanda L. Carter for the degree

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:: degree of Master of Science in Food Science and. Technology presented on -\T\rinjt Qk^ l

Studies on the recovery of concentrate pear essence from ripe Bartlett pears

Creator:: Miaw, Mei-chen
Abstract:: Previously, it has not been possible to obtain a concentrated ripe Bartlett pear essence. From studies of Bartlett pear aroma characteristics, it was found that methyl and ethyl decadienoates are the components contributing to the characteristic ripe Bartlett pear aroma. It was also found that only perfume-like aroma products, lacking...
Resource Type:: Masters Thesis
Full Text:: = 0.289 ft2 = JT x D x L = IT x 0.01 ft x L L = 9.20 ft (B) When 5'0 psig of steam is used, assume one

Polyphenol oxidase of D'Anjou pears (Pyrus communis L.)

Creator:: Halim, David Husien
Abstract:: Stability, substrate and inhibitor specificity and electrophoretic properties of a crude polyphenol oxidase (PPO) preparation extracted from d'Anjou pears (Pyrus communis L.) were investigated. Levels of polyvinylpyrrolidone and pH of buffer for extraction were found to affect the specific activity of the extracted enzyme. An extract prepared with 1.5 g...
Resource Type:: Masters Thesis
Full Text:: monophenols. This latter observation was indicated by lack of activity toward ]D-cresol and L-tyrosine

Assessing the impact of temperature on grape phenolic metabolism

Creator:: Cohen, Seth D.
Abstract:: Many climatic factors influence grape berry composition including nutrient status, water availability, biotic stress, sun exposure and temperature. Previous research examined the effects of many factors listed above and much progress has been made. It is often difficult, however, to separate effects that typically confound each other, such as sun...
Resource Type:: Masters Thesis
Full Text:: pretext AN ABSTRACT OF THE THESIS OF Seth D. Cohen for

Some carboxylic esterases of the pea (Pisum sativum L.)

Creator:: Norgaard, Marida Jane
Abstract:: Although esterases have been reported in peas, their properties have not been studied. The purpose of this investigation was to determine the substrate and inhibitor specificity of the esterases present in a water extract of lyophilized peas, and to determine if pea esterases could be classified according to the criteria...
Resource Type:: Masters Thesis
Full Text:: (Major) (Date) Title: SOME CARBOXYLIC ESTERASES OF THE PEA (PISUM SATIVUM L. ) Abstract

The use of L-Aspartyl-L-phenylalanine methyl ester (Aspartame) as a sweetening agent in orange sherbet

Creator:: McPherson, Barbara Ann
Abstract:: The objective of this investigation was to develop an acceptable aspartame sweetened orange sherbet which might offer significant caloric reduction and cost advantages, and hence be applicable to commercial production. A control sherbet, with a preference level equal to a commercially available orange sherbet was used as the reference. An...
Resource Type:: Masters Thesis
Full Text:: AND TECHNOLOGY presented on UUyUjt /9 Z?"?^ Title: THE USE OF L-ASPARTYL-L-PHENYLALANINE

Malate and tartrate in Oregon grapes

Creator:: Norton, Kerry M.
Abstract:: In western Oregon the titratable acidity of grapes at harvest may in some seasons be higher than desirable for making quality wine, due to the retention of malic acid. The purposes of this study were 1) to investigate the effects of a vineyard cultural practice, cluster exposure at veraison by...
Resource Type:: Masters Thesis
Full Text:: below the clusters, or d) left untreated as a control. Clusters of White Riesling were exposed to the

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:: major proteases (cathepsin L, cathepsin B, and cathepsin H). However, intense protease activity was

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:: communis L.) Abstract approved:: 0Dr. Morris W^/'fiDntgomerw Using phenolic scavengers different

ScholarsArchive@OSU

The isolation and characterization of naturally occurring antioxidants in blackstrap, sugarcane molasses

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

Studies on the recovery of concentrate pear essence from ripe Bartlett pears

Polyphenol oxidase of D'Anjou pears (Pyrus communis L.)

Assessing the impact of temperature on grape phenolic metabolism

Some carboxylic esterases of the pea (Pisum sativum L.)

The use of L-Aspartyl-L-phenylalanine methyl ester (Aspartame) as a sweetening agent in orange sherbet

Malate and tartrate in Oregon grapes

Application of Ohmic Heating for Accelerating Fish Sauce Fermentation

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

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