Index Catalog // ScholarsArchive@OSU

Salt and polyelectrolyte affect on food colloid function : polygalacturonic acid and egg albumen case studies

Creator:: Chen, Chi-Shen
Abstract:: The primary purpose of this study was to try to (1) provide information on the chemical nature, including turbidity formation, of polygalacturonic acid in different concentrations of NaCl solution. (2) use turbidity formation characteristics to develop an assay for determining the activities polygalacturonic acid depolymerases by using a polyelectrolyte. (3)...
Resource Type:: Dissertation
Full Text:: THESIS OF Chi-Shen Chen for the degree of Doctor of Philosophy in Food Science and Technology

Hydrolytic methods for the quantification of fructose-equivalents in herbaceous biomass

Creator:: Nguyen, Stefanie K.
Abstract:: A low, but significant, fraction of the carbohydrate portion of herbaceous biomass may be composed of fructose/fructosyl-containing components (“fructose equivalents”); such carbohydrates include sucrose, fructo-oligosaccharides, and fructans. Standard methods used for the quantification of structural-carbohydrate-derived neutral monosaccharide-equivalents in biomass are not particularly well suited for the quantification of fructose equivalents...
Resource Type:: Masters Thesis
Full Text:: ., Fuel ethanol production: process design trends and integration opportunities. Bioresource Technology

Initial velocity analyses of milling effects on rates of enzyme-catalyzed saccharification of native wheat straw

Creator:: Nguyen, Quynh M.
Abstract:: There is considerable interest in developing environmentally friendly processes for the economical conversion of biomass plant material to biofuels, bioproducts and biomaterials. One approach to such a conversion process is to make use of enzymes for the conversion of plant polysaccharides to simple sugars; the simple sugars could then be...
Resource Type:: Masters Thesis
Full Text:: Technology presented on September 10, 2010. Title: Initial Velocity Analyses of Milling Effects on Rates

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:: Deng for the degree of Master of Science in Food Science and Technology presented on February 11

Molecular properties influencing the surface activity of α-lactalbumin, β-lactoglobulin and bovine serum albumin

Creator:: Suttiprasit, Prasert
Resource Type:: Dissertation
Full Text:: including several faculty and staff members of the Bioresource Engineering and Food Science & Technology

Frozen stabilized mince, its production, and thermophysical properties

Creator:: Simpson-Rivera, Ricardo Jose
Resource Type:: Dissertation
Full Text:: degree of Doctor of Philosophy in Food Science and Technology presented on March 11. 1993 Title

The relative activity of the cellulase enzyme system of Trichoderma reesei with native and modified cellulosic substrates

Creator:: Liaw, Ean-Tun
Resource Type:: Dissertation
Full Text:: Doctor of Philosophy in Food Science and Technology presented on May 16.1994 Title: The Relative

Comparison of physical, thermal, and chemical methods to measure protein denaturation in frozen Pacific whiting (Merluccius productus)

Creator:: Hsu, Cheng-kuang
Resource Type:: Masters Thesis
Full Text:: and Bioresource Engineering in charge of major Associate Professor of major ce fend Technology

Conversion of lignocellulosic biomass : analysis of substrate characteristics

Creator:: Meunier-Goddik, Lisbeth
Abstract:: The objective of this research was to investigate the influence of physicochemical properties of lignocellulosic biomass on the rate and extent of cellulose conversion, i.e. the "hydrolyzability" of the substrate. The initial two parts of this thesis investigated the interactions between various components of pretreated biomass. The relevance of cellulase...
Resource Type:: Dissertation
Full Text:: overview. Bioresource Technology 39:107-115. Crawford, R.L. 1981. Lignin Biodegradation and

Fish sauce : the alternative solution for Pacific whiting and its by-products

Creator:: Lopetcharat, Kannapon
Abstract:: Pacific whiting and its by-products were good raw materials for high quality fish sauce production. Heat stable and salt activated enzymes were responsible for autolytic activity in Pacific whiting and by-products. According to temperature profiles of raw materials at various salt concentrations, two fermentation temperatures, 35°C and 50°C, were selected...
Resource Type:: Masters Thesis
Full Text:: degree of Master of Science in Food Science and Technology presented on June 4. 1999. Title: Fish Sauce

ScholarsArchive@OSU

Salt and polyelectrolyte affect on food colloid function : polygalacturonic acid and egg albumen case studies

Hydrolytic methods for the quantification of fructose-equivalents in herbaceous biomass

Initial velocity analyses of milling effects on rates of enzyme-catalyzed saccharification of native wheat straw

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

Molecular properties influencing the surface activity of α-lactalbumin, β-lactoglobulin and bovine serum albumin

Frozen stabilized mince, its production, and thermophysical properties

The relative activity of the cellulase enzyme system of Trichoderma reesei with native and modified cellulosic substrates

Comparison of physical, thermal, and chemical methods to measure protein denaturation in frozen Pacific whiting (Merluccius productus)

Conversion of lignocellulosic biomass : analysis of substrate characteristics

Fish sauce : the alternative solution for Pacific whiting and its by-products

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