Index Catalog // ScholarsArchive@OSU

Effect of processing methods on the chemical and physical properties of soybean milks

Creator:: Wong, Millie Miu-yee
Abstract:: In the present study, processed soymilks prepared by various manufacturing methods were examined for quality by physical and chemical methods. Viscosity, pH, soluble solids, total solids, fat and protein content were used as indicators of quality. The principal factor investigated was the protein content as measured by the dye-binding procedure....
Resource Type:: Masters Thesis
Full Text:: . The sample dried at the higher temperature was brown in color and gave lower test values for all the

Isolation and determination of the free fatty acids of milk fats

Creator:: Khatri, Lakho Lilaram
Abstract:: The free fatty acids of milk fat are believed to be involved in imparting flavor properties to milk and other dairy products. In the past the free fatty acids have largely been related to quality deterioration and hence the methods for measurement have been devised to determine the changes in...
Resource Type:: Masters Thesis
Full Text:: fatty acids when used in successive analy- ses and for leachings of brown polymers during each

Oxidative degradation of Beta-carotene

Creator:: Chiba, Naoki
Abstract:: The role of beta-carotene degradations in the development of off-flavors in milk and milk products has not been established. The purpose of this investigation was to study the oxidation of beta-carotene and to identify volatile compounds arising from autoxidizing beta-carotene. Pure cyrstalline beta-carotene, mixed with Celite to accelerate oxidation, was...
Resource Type:: Masters Thesis
Full Text:: express his deep appreciation to Drs. Robert C. Lindsay and E. Allan Day for their helpful guidance

Flavor development of cheddar cheese under different manufacturing practices

Creator:: Lemus, Freddy Mauricio
Abstract:: Cheddar Cheese samples (good cheese, weak cheese, cheese made with pasteurized milk, cheese made with heat-shocked milk, cheese from production plant A, cheese from production plant B, cheese made with adjunct culture, and cheese made without adjunct culture), were evaluated during the ripening stage. Proteolysis was studied by a fractionation...
Resource Type:: Masters Thesis

Evaluation of DNA recovery methods for the detection of soy in foods using real-time PCR

Creator:: Koh, Chern Lin
Abstract:: Food allergies are an important health problem and affect up to 2% of the adult population and 8% of children worldwide. Under the Food Allergen Labeling and Consumer Protection Act (FALCPA) of 2004, foods that contain or derive from the "Big 8" allergens (milk, egg, finfish, crustacean shellfish, tree nuts,...
Resource Type:: Masters Thesis
Full Text:: , Teresa Brown, Claudia Cerruto, Tyler Tate, Lina Ramirez and Jordan Denton for their support and

Pineapple juice : phenolic composition and enzymatic browning inhibition

Creator:: Wen, Ling
Abstract:: The phenolic profile of pineapple juice was analyzed by reverse-phase HPLC/Diode Array Detector, and 9 major peaks accounting for 70% of total peak area were characterized. None of these peaks are represented by the pineapple phenolics reported to be present by previous workers. Most of the major peaks are not...
Resource Type:: Dissertation
Full Text:: Brown for her great help. I want to thank the Washington-Oregon Tree Fruit Commission for its fmancial

Studies of the major free fatty acids in milk

Creator:: Kintner, Judith Ann
Abstract:: The purpose of this investigation was to modify the procedure of Bills, Khatri and Day for use in the development of a suitable method for determining the quantitative distribution of the free fatty acids (FFA) in normal, heated, and rancid milk and milk fractions The method consists of extracting the...
Resource Type:: Masters Thesis
Full Text:: ACKNOWLEDGMENT The author wishes to express her gratitude to Dr. Edgar Allan Day for his guidance and

The fatty acid composition of tissues from swine fed fresh and oxidized menhaden oil containing certain antioxidants

Creator:: Huang, Anita Wong
Abstract:: The lipid composition of swine is characteristic of the species and is also a reflection of their dietary history. Other investigators have established that the physical properties and composition of swine depot fat may be altered by variation of the dietary lipid. Dietary regimens employing vegetable oil-bearing materials and their...
Resource Type:: Masters Thesis
Full Text:: than ten carbon atoms have been deposited in the body fat of animals. Thus Brown in 1931 (10

Investigation of film forming properties of beta-chitosan from jumbo squid pens (Dosidicus gigas) and improvement of water solubility of beta-chitosan, Investigation of film forming properties of β-chitosan from jumbo squid pens (Dosidicus gigas) and improvement of water solubility of β-chitosan

Creator:: Chen, Jeremy L.
Abstract:: The objectives of this project were to investigate the critical factors impacting the physicochemical and antibacterial properties of β-chitosan based films derived from jumbo squid (Dosidicus gigas) pens, and to evaluate the feasibility of improving water solubility of β-chitosan through Maillard reaction. The studies examined the effect of molecular weight...
Resource Type:: Masters Thesis
Full Text:: include green algae, yeast (β-type), fungi (cell walls), Mycelia Penicillium, brown algae, spores

Clostridium perfringens spores : inactivation, germination, and formation

Creator:: Udompijitkul, Pathima
Abstract:: The enterotoxin-producing Clostridium perfringens type A isolates are responsible for the third most common foodborne illness in the United States and can also cause non-foodborne human gastrointestinal (GI) diseases such as antibiotic- associated and sporadic diarrheas. Three important factors contribute to the ability of C. perfringens to cause GI diseases,...
Resource Type:: Dissertation

ScholarsArchive@OSU

Effect of processing methods on the chemical and physical properties of soybean milks

Isolation and determination of the free fatty acids of milk fats

Oxidative degradation of Beta-carotene

Flavor development of cheddar cheese under different manufacturing practices

Evaluation of DNA recovery methods for the detection of soy in foods using real-time PCR

Pineapple juice : phenolic composition and enzymatic browning inhibition

Studies of the major free fatty acids in milk

The fatty acid composition of tissues from swine fed fresh and oxidized menhaden oil containing certain antioxidants

Investigation of film forming properties of beta-chitosan from jumbo squid pens (Dosidicus gigas) and improvement of water solubility of beta-chitosan, Investigation of film forming properties of β-chitosan from jumbo squid pens (Dosidicus gigas) and improvement of water solubility of β-chitosan

Clostridium perfringens spores : inactivation, germination, and formation

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