Index Catalog // ScholarsArchive@OSU

Creator:: Andrewson, Toren S.
Abstract:: Starch is a significant component of the human diet and the glucose produced through its digestion provides a critical source of energy. When starch enters the mouth, salivary α-amylase hydrolyzes it into maltooligosaccharides (MOS, degree of polymerization [DP] 3-20) and maltopolysaccharides (MPS, DP >20). Previous studies have found that humans...
Resource Type:: Masters Thesis
Full Text:: from Michael H. Penner. Christopher M. Beaudry, Xiaojie Zhang, and Tucker Hamilton assisted with NMR

Creator:: Ooi, Megan C. Y.
Abstract:: Prebiotics are a subset of dietary fiber that is growing in demand within the food industry. The health benefits of prebiotics have been well established, leading to the increase in its incorporation into various food products. Given the importance of prebiotics as functional ingredients, it is important to understand their...
Resource Type:: Masters Thesis
Full Text:: oligosaccharide with defined degree of polymerization Megan Ooi, XIaojie Zhang, Christopher M. Beaudry

Creator:: Mou, Jing
Abstract:: The consumption of seafood in the United States has increased rapidly in recent years due to high quality protein and health benefits of seafood. Seafood can be a carrier for bacteria normally distributed in the marine environment and, in some cases, can be contaminated by human pathogens. Therefore, there is...
Resource Type:: Masters Thesis
Full Text:: . Christopher Beaudry, Dr. Christina DeWitt, and Dr. Joy Waite-Cusic, thanks for your participation in my

Creator:: Wechsler, Linda J.
Abstract:: Potato varieties characterized by non-conventional skin and flesh colors (purple, red, yellow) have the potential to revitalize consumer demand for fresh market potatoes because of their unique appearance and health benefits. Red and purple potatoes contain anthocyanins, which are flavonoids responsible for red, blue, and purple pigments in plants. Yellow...
Resource Type:: Masters Thesis

Creator:: Jung, Jooyeoun
Abstract:: β-chitin/chitosan extracted from newly utilized jumbo squid (Dosidicus gigas) pens were investigated in respect to their physicochemical properties, polymeric structures, deacetylation and depolymerization characteristics, and antioxidant and antibacterial activities. These functional properties were further compared with α-chitin/chitosan prepared from shrimp shells. Due to the low mineral content (< 1%) and...
Resource Type:: Dissertation
Full Text:: Daeschel, Dr. John Simonsen, Dr. Sean Burrows and Dr. Christopher Beaudry for taking time to serve on my

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