Index Catalog // ScholarsArchive@OSU

Structure of the Royal Anne cherry cuticule with special reference to cuticular penetration

Creator:: Wilson, Lester Arthur
Abstract:: The structure of the Royal Anne cherry cuticle (Prunus avium L.) and its penetration by a SO₂-calcium bisulfite brine was determined. The structural features of the cuticle are interpreted in the light of its possible significant to cuticular penetration. The morphology of the cuticle was determined by standard histological and...
Resource Type:: Masters Thesis
Full Text:: (Date) Title: STRUCTURE OF THE ROYAL ANNE CHERRY CUTICLE WITH SPECIAL REFERENCE TO CUTICULAR

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:: stages of maturity (80-72% moisture for supersweet and 75-68% moisture for normal sweet) at three

Color and pigment analyses in fruit products

Creator:: Wrolstad, Ronald E. and Oregon State University. Agricultural Experiment Station
Abstract:: Methods are described for making the following determinations in fruits and processed fruit products: anthocyanin pigment content, color density, polymeric color, browning, turbidity, and anthocyanin degradation index. Tables list the anthocyanins of common fruits, their molecular weights, molar absorbances, and wavelengths of maximum absorption. Thirty-one references are given.
Resource Type:: Technical Report
Full Text:: ), WAVELEN6TH OF MAXIMUM ABSORPTION (A) PIGMENT MW* LOGE C SOLVENT A REFERENCE PGD-3-gl U 433.2 4.35 22,400 1

Replica-plating and computer analysis for rapid identification of microorganisms in seafoods

Creator:: Corlett, Donald A.
Abstract:: A method was devised and tested for rapid and quantitative identification of microbial flora in fresh seafoods. The rapid identification of large numbers of isolates was made possible by (1) a simplified identification scheme established by reference culture studies and from the known reactions of microorganisms reported in the literature,...
Resource Type:: Dissertation
Full Text:: , Vibrio, Cytophaga, and Achromobacter from the reference collection grew equally well at 6° C and

Biological preparation of ¹⁴C labeled aflatoxin

Creator:: Schoenhard, Grant Louis
Abstract:: Selected parameters that affect crude toxin production in both primary culture (growing cell culture) and resting culture were examined during efforts to produce sufficient crude toxin for purification. The parameters included carbohydrate and label source and concentration, cell concentration, incubation time and temperature and shaker speed. A higher yield of...
Resource Type:: Masters Thesis
Full Text:: than glucose-6- C. Maximum yields and incorporation were obtained with washed cells from 72

The effect of sucrose, aspartame, acesulfame-K and blended aspartame/acesulfame-K on orange and strawberry flavor in model solutions

Creator:: Wiseman, Jennifer Jo
Abstract:: The effect of sweeteners on fruit flavor perception was studied through the use of fruitiness power functions for unsweetened and sweetened model systems. In the first part of the study, two isosweet concentrations of aspartame and sucrose were determined and combined with five concentrations of orange and strawberry flavorants. Fruitiness...
Resource Type:: Masters Thesis
Full Text:: volatile composition of the aroma between the unsweetened reference and the sweetened solutions

Determination of the quality of radiation-pasteurized halibut (Hippoglossus stenolepis) during storage

Creator:: Serrano, Lolita Bate
Abstract:: The quality of radiation-pasteurized halibut stored at 34°F was evaluated subjectively and objectively over a period of 18 weeks. Results of flavor evaluation and chemical analyses showed that the storage life of halibut irradiated at 0.50, 0.75 and 1.00 megarad was extended more than threefold. Although irradiated samples were consistently...
Resource Type:: Masters Thesis
Full Text:: samples were consistently rated inferior to unirradiated reference sample by the taste panel, they

Flavor comparison of ultra high temperature processed milk heated by Ohmic heating and conventional methods

Creator:: He, Juan
Abstract:: Ultra high temperature (UHT) processing can extend shelf life of milk to several months without refrigeration, which is more convenient and energy saving than pasteurized milk. However, the poor acceptance caused by "cooked" flavors limits its marketing growth, especially in United States. Ohmic heating, which has a more uniform and...
Resource Type:: Masters Thesis
Full Text:: recombining 15 important reference odorants in the same concentrations as they occurred in the UHT milk

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:: commercially available orange sherbet was used as the reference. An orange sherbet, which incorporated

Understanding the flavor alterations associated with smoke taint and evaluation of interstimulus protocols to mitigate carryover bias in sensory evaluation of wildfire affected wines

Creator:: Fryer, Jenna A.
Abstract:: First recorded as a problem in 2003, wildfire smoke has been found to affect wine grapes and lead to alterations to a wine’s flavor profile. Smoke can carry organic volatile compounds over vast distances, which can then be deposited on grapes and are absorbed into the grape’s cells. These compounds...
Resource Type:: Masters Thesis
Full Text:: necessary to align panelists on the flavor sensations. From these results, the best reference solutions

ScholarsArchive@OSU

Structure of the Royal Anne cherry cuticule with special reference to cuticular penetration

Effects of maturity and blanching on carbohydrate components of frozen normal sweet (su) and supersweet (sh₂) corn

Color and pigment analyses in fruit products

Replica-plating and computer analysis for rapid identification of microorganisms in seafoods

Biological preparation of ¹⁴C labeled aflatoxin

The effect of sucrose, aspartame, acesulfame-K and blended aspartame/acesulfame-K on orange and strawberry flavor in model solutions

Determination of the quality of radiation-pasteurized halibut (Hippoglossus stenolepis) during storage

Flavor comparison of ultra high temperature processed milk heated by Ohmic heating and conventional methods

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

Understanding the flavor alterations associated with smoke taint and evaluation of interstimulus protocols to mitigate carryover bias in sensory evaluation of wildfire affected wines

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