Index Catalog // ScholarsArchive@OSU

Analytical and sensory evaluation of hop varieties

Creator:: Sanchez, Nora B.
Abstract:: The German hop Hallertauer, hallertauer is highly valued because of its "noble aroma", but it has a very low yield when cultivated in the U.S. Two new crosses of Hallertauer, U.S.D.A. 21455 and 21459, have high yields and promising aroma characteristics. In order to predict sensory properties of beers as...
Resource Type:: Masters Thesis
Full Text:: AN ABSTRACT OF THE THESIS OF Nora B. Sanchez for the degree of

Kinetic properties and characterization of purified proteases from Pacific whiting (Merluccius productus)

Creator:: Wu, JuWen
Abstract:: Kinetic properties of the two proteases, causing textural degradation of Pacific whiting (Merluccius productus) during heating, were compared and characterized with the synthetic substrate, Z-Phe-Arg-NMec. Pacific whiting P-I and P-II showed the highest specificity on Z-Phe-Arg-NMec, specific substrate for cathepsin L. The K [subscript m] of preactivated P-I and P-II...
Resource Type:: Masters Thesis
Full Text:: the synthetic substrate, Z-Phe-Arg-NMec. Pacific whiting P-I and P-II showed the highest

Endogenous proteinase and myosin gelation of arrowtooth flounder (Atheresthes stomias)

Creator:: Visessanguan, Wonnop
Abstract:: Proteolytic degradation of fish flesh occurring at elevated temperatures is the primary limitation for the commercial utilization of arrowtooth flounder (ATF). Characterization of the autolytic activity of ATF muscle incubated at various pHs and temperatures indicated the involvement of heat-activated proteinases active at acidic and alkaline pHs. Further characterization of...
Resource Type:: Dissertation
Full Text:: hydrolysis of Z-Phe-Arg-NMec and all types of protein substrates tested. Based on molecular weight and

Analysis of Intact Glycomacropeptide Derived from Bovine Kappa-casein in Whey Protein Isolate and Intestinal Digesta

Creator:: Qu, Yunyao
Abstract:: Kappa-casein glycomacropeptide (CMP), a 64-amino-acid peptide, is released from kappa-casein after rennet treatment and is one of the major peptides in whey protein isolate (WPI). CMP has anti-inflammatory and antibacterial activities. CMP has two major amino acid sequences with different modifications including glycosylation, phosphorylation and oxidation. However, no previous work...
Resource Type:: Masters Thesis
Full Text:: ), calculated m/z 1524.755[M+5H]5+, Scan time = 22.24 min found in GMP 1 powder.………………………………...…………………………14

Benefits and limitations of food processing by high-pressure technologies: effects on functional compounds and abiotic contaminants

Creator:: Escobedo-Avellaneda, Zamantha, Pateiro-Moure, Mirian, Chotyakul, Nattaporn, Torres, J. Antonio, Welti-Chanes, Jorge, and Perez-Lamela, Concepcion
Abstract:: The continuing and worldwide growth of pressure processing technologies to pasteurize and sterilize foods justifies the need to study the effects on functional compounds and nonbiotic contaminants as affected by high pressure processing (HPP) and pressureassisted thermal processing (PATP). Substantially more research will be required to determine the complex effects...
Resource Type:: Article
Full Text:: vitamin C were negligible (Hsu, 2008; Hsu, et al., 2008). A study conducted by Sánchez-Moreno et al

Identification and characterization of a heat stable protease in arrowtooth flounder (Atheresthes stomias) and methods of inhibition in surimi

Creator:: Wasson, Diana H.
Abstract:: A heat stable protease was identified as the cause of textural degradation in cooked arrowtooth flounder (Atheresthes stomias) muscle. Maximum proteolytic activity in the fish muscle was observed between 55°C and 60°C and myosin heavy chain appeared to be the primary substrate for the enzyme. Degradation of this myofibrillar protein...
Resource Type:: Dissertation
Full Text:: . J. Food Sci. 53: 1340. Busconi, L., Folco, E.J., Martone, C, Trucco, R.E. and Sanchez. 1984

Aroma qualities of raw hops and hops in beer by trained panel free-choice profiling

Creator:: Stucky, Gregory J.
Abstract:: Hops contribute many desirable aromas to beer. Traditionally hop aromas have been described by the point of addition in the brewing process (dry-hop, finish-hop, or kettle-hop). The compounds present in the oil provide a wide range of aroma qualities. Since the composition of the oil is different for each hop...
Resource Type:: Masters Thesis
Full Text:: 1967, Moir 1987, Sanchez 1992b, Sharpe & Laws 1981, Siebert 1994) and many of the compounds

Nutritional and Genetic Aspects of Sulfite Excretion During Fermentation by Wine Strains of Saccharomyces cerevisiae

Creator:: Alessandri, María P.
Abstract:: Reductive sulfate assimilation, the biological process by which sulfur-containing amino acids and key derivatives are synthesized from sulfate, is broadly shared among bacteria, fungi, and plants. It is the major, if not sole source of methionine and cysteine for Saccharomyces cerevisiae during wine fermentation. Two obligate intermediates formed in the...
Resource Type:: Masters Thesis
Full Text:: , Sánchez and Blondin 2015). Sulfite resistance in yeast In Saccharomyces cerevisiae, sulfite causes

Effects of Whey Protein Consumption on Inflammatory Biomarker Levels in Healthy Older Adults

Creator:: Adler, Samuel
Abstract:: Whey protein’s potential for bioactivity is well documented, but there is disagreement on the extent to which it may modulate the immune system towards decreased inflammation. Decreased inflammation is generally perceived as a beneficial bioactivity in foods as excessive chronic inflammation is linked to morbidity and mortality. This thesis first...
Resource Type:: Masters Thesis

Utilization of wastes from Pacific whiting surimi manufacturing : proteinases and protein hydrolysate

Creator:: Benjakul, Soottawat
Abstract:: Both liquid and solid wastes from Pacific whiting surimi manufacturing were characterized and value-added products were recovered. A proteinase in surimi wash water (SWW) was determined to be cathepsin L with Mr 54,200 on SDS-substrate gel. Heat treatment and acidification shifted the activity zone to M [subscript r] 39,500. No...
Resource Type:: Dissertation
Full Text:: 45 for 10 min at 37°C. 2.7. Effect of acidification on the Z-Phe-Arg-NMec-hydrolyzing activity 48

ScholarsArchive@OSU

Analytical and sensory evaluation of hop varieties

Kinetic properties and characterization of purified proteases from Pacific whiting (Merluccius productus)

Endogenous proteinase and myosin gelation of arrowtooth flounder (Atheresthes stomias)

Analysis of Intact Glycomacropeptide Derived from Bovine Kappa-casein in Whey Protein Isolate and Intestinal Digesta

Benefits and limitations of food processing by high-pressure technologies: effects on functional compounds and abiotic contaminants

Identification and characterization of a heat stable protease in arrowtooth flounder (Atheresthes stomias) and methods of inhibition in surimi

Aroma qualities of raw hops and hops in beer by trained panel free-choice profiling

Nutritional and Genetic Aspects of Sulfite Excretion During Fermentation by Wine Strains of Saccharomyces cerevisiae

Effects of Whey Protein Consumption on Inflammatory Biomarker Levels in Healthy Older Adults

Utilization of wastes from Pacific whiting surimi manufacturing : proteinases and protein hydrolysate

Limit your search

Academic Affiliation

Advisor

Commencement Year

Committee Member

Conference Name

Creator

Contributor

Date

Decade

Degree Field

Degree Level

Degree Name

File Format

Language

License

Location

Non-Academic Affiliation

Peer Reviewed

Resource Type

Rights Statement

Subject

Search Constraints

Search Results

Limit your search