Index Catalog // ScholarsArchive@OSU

Permeability properties of an edible methylcellulose-palmitic acid film

Creator:: Rico-Pena, Delmy del Carmen
Abstract:: The use of edible coatings in combination with antimicrobial agents enhances the microbial stability of foods. In this study we evaluated the potassium sorbate and sorbic acid permeability of an edible methylcellulose (MC) - palmitic acid (PA) film with a MC:PA ratio of 3:1. Permeability cell measurements were used to...
Resource Type:: Masters Thesis
Full Text:: ^ J . '$£t^nio/Tb£res The use of edible coatings in combination with antimicrobial agents enhances

The production of surimi from Pacific whiting (Merluccius productus) and evaluation of kamaboko gels

Creator:: Chang-Lee, Maria Virginia
Abstract:: Yield, proximate composition, and proteolytic activity were determined in each unit operation during production of surimi from Pacific whiting. Preliminary studies involved the addition of protein adjuncts such as egg white (EW), whey protein concentrate (WPC), and soy protein isolate (SPI), at different levels, to kamaboko gels in order to...
Resource Type:: Masters Thesis
Full Text:: supervision throughout this research. I am indebted to Dr. Robert J. Price for his support and trust in me

Characterization of factors affecting pectinmethylesterase activity in cucumber fruit

Creator:: Turk, Farzaneh
Abstract:: Pectinmethylesterase (PME) activity in fresh cucumber fruit was determined. The effects of several cationic species, temperature, pH, and acetic acid on the activity of cucumber PME was investigated. The efficacy of blanching, infiltration with CaCl₂ or acetic acid, and fermentation with 0 and 40 mM CaCl₂ on inhibition of cucumber...
Resource Type:: Masters Thesis
Full Text:: : / J. Michael Hudson Pectinmethylesterase (PME) activity in fresh cucumber fruit was determined

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:: . Cain, Dr. Walter D. Loomis, and Mr. Dale E. Kirk who were part of my graduate committee

Time-temperature effects on Cheddar cheese ripening : an interpretation of microbial, chemical and sensory changes

Creator:: Bouzas, Jorge
Resource Type:: Dissertation
Full Text:: , with all my heart (Psalm 138) I wish to express my gratitude to my major professor, Dr. J. Antonio

Time-temperature effects on Cheddar cheese ripening : sensory and microbiological changes

Creator:: Kirby, Constance Lamb
Resource Type:: Masters Thesis
Full Text:: Department of Food Science and Technology :/SJ Dean of Graduate Date thesis is presented X^C^W

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:: AN ABSTRACT OF THE THESIS OF Gregory J. Stucky for the degree

Effect of high hydrostatic pressure and temperature on volatile off-flavors formation in milk

Creator:: Vazquez Landaverde, Pedro A.
Abstract:: The aroma of milk has been often defined as bland and pleasant, yet characteristic. Conventional thermal processing of milk can certainly extend shelf life, but inevitably changes its flavor. High pressure processing has been suggested as an alternative for milk pasteurization with improved fresh flavor retention. The objective of this...
Resource Type:: Dissertation
Full Text:: , Dr. J. Antonio Tones for making possible my dream of studying a PhD in the US. Thanks to my co

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:: professors and students from Utah State University. Dr. Donald J. McMahon designed and organized overall

Extraction and production of n-3 polyunsaturated fatty acid concentrate from Pacific sardines (Sardinops sagax)

Creator:: Okada, Tomoko
Abstract:: Intrinsic characteristics of Pacific sardines were determined. The lipid content in sardines was initially low (6.79%) in the beginning ofthe season, increased to 22.95% in mid-August, and decreased slightly by the end of September. An inverse correlation (R² = -0.90) was found between lipid and moisture content. Analysis showed that...
Resource Type:: Dissertation
Full Text:: . Charles D. Boyer, Dr. Robert J. McGorrin, Dr. Yi-Cheng Su, and Dr. Andrew S. Ross) for their generous

ScholarsArchive@OSU

Permeability properties of an edible methylcellulose-palmitic acid film

The production of surimi from Pacific whiting (Merluccius productus) and evaluation of kamaboko gels

Characterization of factors affecting pectinmethylesterase activity in cucumber fruit

Effect of moisture, temperature, and sulfur dioxide on color of dried apples

Time-temperature effects on Cheddar cheese ripening : an interpretation of microbial, chemical and sensory changes

Time-temperature effects on Cheddar cheese ripening : sensory and microbiological changes

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

Effect of high hydrostatic pressure and temperature on volatile off-flavors formation in milk

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

Extraction and production of n-3 polyunsaturated fatty acid concentrate from Pacific sardines (Sardinops sagax)

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