Index Catalog // ScholarsArchive@OSU

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:: AN ABSTRACT OF THE THESIS OF Angela Y. Tseng for

Apple polyphenolics and their antioxidant properties : influence of cultivars, post-harvest storage, and 1-MCP treatment

Creator:: Widyasari, Maria Angela Artania
Abstract:: The distribution of total phenolics, antioxidant capacity, monomeric anthocyanin, and ascorbic acid contents in the peel and flesh of Red Delicious, Granny Smith, and Fuji apples during a six-month storage period were determined. In addition, the effect of 1-MCP (1-Methyl cyclopropene) on these parameters of the edible portion of apples...
Resource Type:: Masters Thesis
Full Text:: AN ABSTRACT OF THE THESIS OF Maria Angela Artania Widyasari

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:: Enhancing Nutritional Value and 1 Improving Storability of Yogurt and Salad Dressing 2 3 Angela

Survival Assessment, Inactivation Kinetics Models, and Farm-to-Table Quantitative Risk Analysis of Food Pathogens

Creator:: Deng, Kai
Abstract:: About 48 million cases of Foodborne illnesses (FBIs) are estimated to occur every year in the US. These are diseases caused by contamination of foods with bacteria, viruses, protozoa, parasites and toxic chemicals. Clostridium difficile infections (CDIs) are an important health-care and community associated problem. Since C. difficile spores have...
Resource Type:: Dissertation
Full Text:: Pathogens Abstract approved: ______________________________________________________ J. Antonio

Studies in food science for industrial applications : Chemical and sensory analysis of fermented cucumbers; insoluble chitosanpolyacrylic acid complexes

Creator:: Chavasit, Visith
Abstract:: Pediococcus cerevisiae, Lactobacillus casei, Lactobacillus plantarum, Leuconostoc mesenteroides, Lactococcus diacetylactis Bifidobacterium bifidum, Leuconostoc oenos, and mixed cultures of Propionibacterium shermanii and P. cerevisiae were used to ferment cucumber juice brine (CJB) at 22-26°C for 1.5 months. Sugar utilization ranged from 14.6 to 86.1%. pH of the fermented CJB ranged from...
Resource Type:: Dissertation
Full Text:: Abstract approved: _ / J. Michael Hudson Chemical and Sensory Analysis of Cucumber

Extraction and quantification of vitamins from raw, HTST, UHT, and PATP milk and of diatom-produced chitin and glucosamine

Creator:: Chotyakul, Nattaporn
Abstract:: Analytical chemistry is an essential qualitative and quantitative tool to describe foods and biomaterials and their changes during production, processing and distribution. In this work, rapid analytical procedures for the extraction and quantification of components in fluid milk and diatom fermentation broth were developed. Analytical methods to measure the concentration...
Resource Type:: Dissertation
Full Text:: approved: _________________________________________________ J. Antonio Torres Analytical chemistry is an

Effect of sensory properties and health information on consumer acceptance and purchase of colorful fresh market potatoes

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
Full Text:: I AN ABSTRACT OF THE THESIS OF Linda J

An evaluation into the optimization and application of supercritical fluid extraction and the processing impact on the components in filtrated buttermilk powder

Creator:: Spence, Amy J.
Abstract:: The milk fat globule membrane, a major component in buttermilk, contains many complex lipids known to be involved in a variety of biological processes. Phospholipids, including sphingolipids, exhibit antioxidative, anticarcinogenic, and antiatherogenic properties and have essential roles in numerous cell functions. Filtration coupled with supercritical fluid extraction (SFE) may provide...
Resource Type:: Dissertation
Full Text:: AN ABSTRACT OF THE DISSERTATION OF Amy J. Spence for the degree of Doctor of Philosophy in

An evaluation of blackberry harvest sanitation and the ability of foodborne pathogens to survive in blackberry products

Creator:: Sales, Melissa M.
Abstract:: Blackberries, genus Rubus, are an important Oregon agricultural commodity. In their fresh and processed forms, they offer many health benefits and may be able to help Americans better achieve fruit consumption recommendations because of convenience and pleasant sensory qualities. However, the susceptibility of blackberry products to contamination with bacterial pathogens...
Resource Type:: Masters Thesis
Full Text:: Harkins, Angela Tseng, Jooyeoun Jung, George Cavender and Mingyang Lui for all of their time, knowledge

Spatiotemporal Distributions of Bacteria in the Cheddar Production Environment

Creator:: Johnson, Jared D.
Abstract:: Given the many significant roles that bacteria play in modern food manufacturing, it is crucial that we have a fundamental understanding of how bacterial communities assemble and behave in the food manufacturing environment. The focus of this dissertation was to investigate both the spatial and temporal distributions of microbial communities...
Resource Type:: Dissertation
Full Text:: Afshari, Roya, Christopher J. Pillidge, Daniel A. Dias, A. Mark Osborn, and Harsharn Gill. 2018

ScholarsArchive@OSU

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

Apple polyphenolics and their antioxidant properties : influence of cultivars, post-harvest storage, and 1-MCP treatment

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

Survival Assessment, Inactivation Kinetics Models, and Farm-to-Table Quantitative Risk Analysis of Food Pathogens

Studies in food science for industrial applications : Chemical and sensory analysis of fermented cucumbers; insoluble chitosanpolyacrylic acid complexes

Extraction and quantification of vitamins from raw, HTST, UHT, and PATP milk and of diatom-produced chitin and glucosamine

Effect of sensory properties and health information on consumer acceptance and purchase of colorful fresh market potatoes

An evaluation into the optimization and application of supercritical fluid extraction and the processing impact on the components in filtrated buttermilk powder

An evaluation of blackberry harvest sanitation and the ability of foodborne pathogens to survive in blackberry products

Spatiotemporal Distributions of Bacteria in the Cheddar Production Environment

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