Index Catalog // ScholarsArchive@OSU

The influence of different processing procedures on strawberry juice and wine quality

Creator:: Flores Gaytan, Jose Humberto
Resource Type:: Masters Thesis
Full Text:: approved: _ Dr. David A. Heatherbell This study was conducted to optimize the extraction of

The Incorporation of Novel Water-Soluble Potato Protein Extract in Pacific whiting (Merluccius productus) Fillets Through Brine Injection Technology to Improve Quality

Creator:: Pasewark, George D.
Abstract:: Pacific whiting (Merluccius productus) is one of the most abundant fisheries on the American west coast. However, these fish are historically underutilized due to quality issues resulting from fillet softening that occurs as a result of both endogenous and exogenous (Myxosporidian parasite infection) cathepsin protease action during either storage (cathepsin...
Resource Type:: Masters Thesis
Full Text:: that occurs as a result of both endogenous and exogenous (Myxosporidian parasite infection) cathepsin

Addressing sodium reduction and pathogen internalization in non-intact whole muscle beef : evaluation of dehydrated collagen and hydrostatic pressure as impact technologies

Creator:: Lowder, Austin Cole
Abstract:: These studies focused on maximizing the nutrition and safety of raw whole muscle beef while minimizing quality and shelf-life alteration. The first study used response surface methodology to predict fluid loss from injected beef strip loins and steaks as influenced by levels of salt and sodium phosphates (SP) in the...
Resource Type:: Dissertation
Full Text:: : ____________________________________________________________________ Christina A. Mireles DeWitt These studies focused on maximizing the nutrition and safety of

Composition of flavonoid phenolic polymers isolated from red wine during maceration and significance of flavan-3-ols in foods pertaining to biological activity

Creator:: Aron, Patricia M.
Abstract:: Representing the most common flavonoid consumed in the American diet, the flavanols and their polymeric condensation products, the proanthocyanidins, are regarded as functional ingredients in various beverages, whole and processed foods, herbal remedies and supplements. Their presence in food affects food quality parameters including astringency, bitterness, sourness, sweetness, salivary viscosity,...
Resource Type:: Masters Thesis
Full Text:: : _________________________________________________ James A. Kennedy Representing the most common flavonoid consumed in the American diet

The Application of Brine Injection Technology to Improve Quality of Pacific whiting (Merluccius productus) Fillets

Creator:: Harikedua, Silvana Dinaintang
Abstract:: Existing research reports the importance of brine injection technology in enhancing the quality of muscle products such as poultry, beef, and pork. In fish, the utilization of brine injection technology is well-known for delivering marinade ingredients for salted or smoked fish production. Until now, there has been limited published scientific...
Resource Type:: Masters Thesis
Full Text:: : __________________________________________________________________ Christina A. Mireles DeWitt Existing research reports the importance of brine injection

Use of contact angle analysis for the measurement of the relative hydrophilicity of food contact surfaces

Creator:: Kirtley, Sidney A.
Resource Type:: Masters Thesis
Full Text:: AN ABSTRACT OF THE THESIS OF Sidney A. Kirtley for the degree

Sensory evaluation and shelf-life modeling of ground coffee

Creator:: Briggs, Judith A.
Abstract:: Both consumer and descriptive analyses were used to study the shelf-life of packaged, roasted and ground coffee in order to evaluate the utility of using sensory data in a shelf life model, and to examine the ability of consumers to detect a difference between treated and control samples. Two types...
Resource Type:: Masters Thesis
Full Text:: AN ABSTRACT OF THE THESIS OF Judith A. Briggs for the degree of Master of Science in Food Science

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:: Fish sauce is a fermented condiment made primarily from anchovies and is popularly used in Asian

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:: AN ABSTRACT OF THE DISSERTATION OF Pedro A. Vazguez Landaverde

The stability of ascorbic acid in bottled cranberry-based beverages under home-use conditions

Creator:: Wong, Geoffrey K.
Abstract:: Commercially bottled, vitamin C-fortified, cranberry juice cocktail and cranberry-apple (cranapple) juice drinks were stored at 5°C under simulated home-use conditions. Ascorbic acid (AA) and dehydroascorbic acid (DHA) levels were evaluated over a period of seven days by high performance liquid chromatography (HPLC). Total vitamin C content was also determined by...
Resource Type:: Masters Thesis
Full Text:: consequently used a modified potentiometric procedure. Clegg and Morton (1968) also reported pigment

ScholarsArchive@OSU

The influence of different processing procedures on strawberry juice and wine quality

The Incorporation of Novel Water-Soluble Potato Protein Extract in Pacific whiting (Merluccius productus) Fillets Through Brine Injection Technology to Improve Quality

Addressing sodium reduction and pathogen internalization in non-intact whole muscle beef : evaluation of dehydrated collagen and hydrostatic pressure as impact technologies

Composition of flavonoid phenolic polymers isolated from red wine during maceration and significance of flavan-3-ols in foods pertaining to biological activity

The Application of Brine Injection Technology to Improve Quality of Pacific whiting (Merluccius productus) Fillets

Use of contact angle analysis for the measurement of the relative hydrophilicity of food contact surfaces

Sensory evaluation and shelf-life modeling of ground coffee

Application of Ohmic Heating for Accelerating Fish Sauce Fermentation

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

The stability of ascorbic acid in bottled cranberry-based beverages under home-use conditions

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