Index Catalog // ScholarsArchive@OSU

Data Mining in Food Science Research and Technical Functionality of Wheat Straw-Derived Fibers

Creator:: Karaarslan Urhan, Tuba
Abstract:: This dissertation focused on data mining in food science research and on the technical functional properties of wheat straw-derived biorefinery-byproduct fiber preparations as related to potential applications as food ingredients. This first study evaluated the importance of electronic bibliographic database selection and multiple database usage during the information retrieval phase...
Resource Type:: Dissertation
Full Text:: ANALYSIS Tuba Karaarslan Urhan1, Hannah Gascho Rempel2, Lisbeth Meunier-Goddik1 and Michael H

Effect of processing and storage on the texture of canned berries

Creator:: Rao, Akkinapally Venketeshwer
Abstract:: The texture of processed berry fruits changes both during processing and subsequent storage. A study was made of these changes in processed strawberries, raspberries, blackberries, and blue- berries, spin-cooked and stored at 100°F. for 28 days in tin and glass containers. Four samples, from each of the two replications of...
Resource Type:: Masters Thesis
Full Text:: approved (Major Professor) /H The textur(g--of processed berry fruits changes both during pro- cessing

The Role of Ascorbic Acid, β-Cyclodextrins, and Alternative Substrates in Dictating Rates of Polyphenol Oxidase-Catalyzed Browning in Potato-Based Reaction Mixtures

Creator:: Jiang, Shu
Abstract:: Enzymatic browning is a consequence of a series of reactions initiated by polyphenol oxidase (PPO)-catalyzed quinone formation. Unwanted browning negatively affects food quality and lowers consumer acceptability. Thus, there is general interest in strategies to control enzymatic browning. Cyclodextrins are cyclic glucan oligosaccharides that form inclusion complexes with a number...
Resource Type:: Dissertation
Full Text:: : ________________________________________________ Michael H. Penner Enzymatic browning is a consequence of a series of reactions

Science and efficacy of mild sodium hydroxide treatments in enzyme-based wheat straw-to-glucose processing

Creator:: Sophonputtanaphoca, Supaporn
Abstract:: The work described in this dissertation focused on chemistry related to the use of aqueous sodium hydroxide as a treatment in the processing of wheat straw. A major emphasis was the comprehensive evaluation of straw component partitioning due to sodium hydroxide (NaOH) processing. This was evaluated over a range of...
Resource Type:: Dissertation
Full Text:: -‐ Based Wheat Straw-‐to-‐Glucose Processing Abstract approved: Michael H

Variation of sugars and acids during ripening of pears and in the production and storage of pear concentrate

Creator:: Akhavan, Iradj
Abstract:: Two methods of separating sugars and acids of Bartlett pears were compared to decide upon a working method for later studies involving identification and quantitation of sugars and acids during ripening of pears and in the production and storage of pear concentrate. The first method involved precipitation of acids with...
Resource Type:: Dissertation
Full Text:: committee, Georgene V. Barte, Dr. M. W. Montgomery, Dr. H. D. Reese, and Dr. H. W

Volatile composition of Pinot Noir grapes and wines under different viticultural practices in western Oregon

Creator:: Feng, Hui
Abstract:: High vegetative growth of Pinot Noir vine is a common problem in most vineyards of Oregon's Willamette Valley, where sunlight exposure and heat accumulation are limited. Consequently, growers in this region commonly use vineyard management strategies to regulate vine vigor and improve grape and wine quality. Wine quality is greatly...
Resource Type:: Dissertation
Full Text:: , Tuba Karaarslan, Xiaofen Du, Juan He, Freddy Lemus, Pete Davis, Jianqiang Song, Yan Zhang, Shuang

Chemical composition of dietary fiber and polyphenols of wine grape pomace skins and development of wine grape (cv. Merlot) pomace extract based films

Creator:: Deng, Qian
Abstract:: The objectives of this project were to investigate the chemical composition of five varieties of wine grape pomace (WGP) skins obtained in the Pacific Northwest of the United States with the emphasis on dietary fiber (DF) and polyphenolic compounds, and further to evaluate the feasibility of developing WGP extract based...
Resource Type:: Masters Thesis
Full Text:: by the haze percentage of water after 24 h of film immersion (52.8%) than that of TF-PE (25.7%) and

Wine Grape Pomace as Antioxidant Dietary Fiber for Enhancing Nutritional Value and Improving Storability of Yogurt and Salad Dressing

Creator:: Tseng, Angela and Zhao, Yanyun
Abstract:: Wine grape pomace (WGP) as a source of antioxidant dietary fiber (ADF) was fortified in yogurt (Y), Italian (I) and Thousand Island (T) salad dressings. During the three weeks of storage at 4 °C, viscosity and pH of WGP-Y increased and decreased, respectively, but syneresis and lactic acid percentage of...
Resource Type:: Article
Full Text:: and butylated hydroxytoluene (BHT) (Baydar, Ozkan & Yasar, 2007). 10 Yogurt is the most popular

Development of antioxidant dietary fibers from wine grape pomace and their applications as functional food ingredients

Creator:: Tseng, Angela Y.
Abstract:: Wine grape pomace (WGP), the byproduct from winemaking, is a good source of polyphenols and dietary fibers, and may be utilized as antioxidant dietary fibers (ADF) for food applications. The objectives of this thesis research were to first determine the phenolic compounds, antioxidant and antimicrobial activities in red WGP under...
Resource Type:: Masters Thesis
Full Text:: activity against bacteria, fungus and virus (Jayaprakasha, Selvi, & Sakariah, 2003; Özkan, Sagdiç

The effect of irradiation with ultraviolet light on chlorinated hydrocarbon insecticides : a review

Creator:: Banks, Kenneth A.
Abstract:: Pesticide chemists have recognized since the 1940's that ultraviolet light was deleterious to the insecticidal properties of certain compounds. However, it has been only within the last 15 years that a number of photodecomposition products of the chlorinated hydrocarbon insecticides have been isolated and identified. The degradation of insecticides by...
Resource Type:: Capstone Project
Full Text:: . 30:3h9—35h. Fleck, E. E. and H. L. Haller. l9h5. Compatibility of DDT with Insecticides, Fungicides

ScholarsArchive@OSU

Data Mining in Food Science Research and Technical Functionality of Wheat Straw-Derived Fibers

Effect of processing and storage on the texture of canned berries

The Role of Ascorbic Acid, β-Cyclodextrins, and Alternative Substrates in Dictating Rates of Polyphenol Oxidase-Catalyzed Browning in Potato-Based Reaction Mixtures

Science and efficacy of mild sodium hydroxide treatments in enzyme-based wheat straw-to-glucose processing

Variation of sugars and acids during ripening of pears and in the production and storage of pear concentrate

Volatile composition of Pinot Noir grapes and wines under different viticultural practices in western Oregon

Chemical composition of dietary fiber and polyphenols of wine grape pomace skins and development of wine grape (cv. Merlot) pomace extract based films

Wine Grape Pomace as Antioxidant Dietary Fiber for Enhancing Nutritional Value and Improving Storability of Yogurt and Salad Dressing

Development of antioxidant dietary fibers from wine grape pomace and their applications as functional food ingredients

The effect of irradiation with ultraviolet light on chlorinated hydrocarbon insecticides : a review

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