Index Catalog // ScholarsArchive@OSU

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:: AN ABSTRACT OF THE THESIS OF Ling Wen for the degree of

The effect of processing on the chemical composition and texture of Chinese waterchestnut, Eleocharis dulcis

Creator:: Wong, Marianne Mui-Ling
Abstract:: In the present study, the textural changes induced in Chinese waterchestnuts by physical and chemical means were of prime concern. After being subjected to chemical and heat treatments, the corms were analyzed to relate the chemical changes with the physical changes in the corms. Chinese waterchestnuts were peeled, filled in...
Resource Type:: Masters Thesis
Full Text:: AN ABSTRACT OF THE THESIS OF MARIANNE MUI-LING WONG for the

Development and characterization of shelf-life and sensory properties of restructured albacore tuna (Thunnus alalunga) rolls

Creator:: Roblero, Josef G.
Abstract:: Albacore tuna (Thunnus alalunga) rolls were developed using two albacore meat levels and three different treatment combinations. Albacore meat levels of 82 and 88% (Alb82 and Alb88) of the total weight formulation were examined. The different treatments consisted of 0.3% sodium tripolyphosphate (STPP), 0.3% STPP plus nitrites (150 ppm), and...
Resource Type:: Masters Thesis
Full Text:: , who made my time there very pleasant. I am very grateful to my academic committee: Dr. Robert

Biochemical and gelation properties of fish protein isolate prepared under various pH and ionic strength conditions

Creator:: Thawornchinsombut, Supawan
Abstract:: A novel method for isolating fish proteins by shifting pH to high acid or high alkali pH was the focus of the study. Biochemical and physicochemical properties of various pH-treated soluble fish proteins as a function of ionic strength were determined. Effect of ionic strength and various storage conditions on...
Resource Type:: Dissertation
Full Text:: NA76RG0476 (project number R/SF-24). CONTRIBUTION OF AUTHORS Dr. Eunice C.Y. Li-Chan, professor, and

Biochemical and Physical Characterization of Fish Protein Isolate and Surimi for their Compatibility

Creator:: Kobayashi, Yuka
Abstract:: There are presently two successful methods used to refine fish muscle proteins: surimi and fish protein isolate (FPI). Both surimi and FPI have the ability to form an elastic gel upon comminution and heating. However, their gelation behaviors are different as they are refined in a biochemically opposite way based...
Resource Type:: Dissertation
Full Text:: ACKNOWLEDGEMENTS I would like to thank my major advisor, Dr. Jae W. Park for the wonderful opportunity to be

Rheological and spectroscopic characterization of surimi under various comminuting and heating conditions

Creator:: Poowakanjana, Samanan
Abstract:: Optimization of comminuting and heating conditions for surimi gel preparation obtained from three fish species: Alaska pollock (AP) (Theragra chalcogramma), Pacific whiting (PW) (Merluccius productus), and threadfin bream (TB) (Nemipterus spp.) was the focus of this study. Three parameters during comminution were separately evaluated: chopping time, chopping temperature, and salting...
Resource Type:: Dissertation
Full Text:: graduate committee members (Dr. Mark Daeschel, Dr. Lisbeth Goddik, Dr. Russell E. Ingham, Dr. Michael H

Physicochemical characteristics of fish myofibrillar and sarcoplasmic proteins treated at various pH conditions

Creator:: Kim, Young S.
Abstract:: Protein solubility of Pacific whiting muscle with isoelectric point at pH 5.5 was significantly affected by pH. The highest breaking force was measured from fish proteins treated at pH 11, while high deformation values were obtained at pH 2 and 11. Texture of gels made using the conventional method were...
Resource Type:: Masters Thesis
Full Text:: to express my gratitude to my major professor Dr. Jae Park for his guidance and assistance of

Immunological and physiochemical characterization of fish myosins

Creator:: Reed, Zachary H.
Abstract:: Increased sales of surimi seafood, with the majority as crabstick in the United States indicates that surimi based products are becoming more popular. With growing popularity, there is increased competition for market share. Under these circumstances, some companies may be willing to sacrifice product quality in order to facilitate manufacture...
Resource Type:: Dissertation
Full Text:: family. I would like to thank the members of my graduate committee (Dr. Andrew S. Ross, Dr

Use of hedonic scales among Chinese, Koreans, and Thais

Creator:: Yeh, Lue-Lih
Abstract:: To satisfy the desires of consumers in global markets for new products, it is essential that the cross-cultural differences in product acceptance are understood. An important aspect in cross-cultural research is the measurement tool of product acceptance. The most common scale for acceptance testing is the 9-point hedonic scale that...
Resource Type:: Masters Thesis
Full Text:: ACKNOWLEDGEMENT I express my sincere gratitude to my major professor, Dr. David S. Lundahl, for his guidance

Heterotrophic bacteria associated with a feed algae for oyster larvae

Creator:: Johnson, Lynn I.
Abstract:: Aerobic heterotrophic bacteria associated with oyster larvae feed algae Isochrysis galbana, Monochrysis lutheri and Pseudoisochrysis paradoxa were isolated and enumerated. The bacterial numbers ranged from 7.8x10³ to 3.9x10⁶ CFU per ml. The bacteria associated with Pseudoisochrysis sp. were identified and the majority of isolates belonged to genera Leucothrix (51%). Also...
Resource Type:: Masters Thesis
Full Text:: dedicated to my fiance Marc Lundeberg, for his love and moral support. I would also like to thank: Dr

ScholarsArchive@OSU

Pineapple juice : phenolic composition and enzymatic browning inhibition

The effect of processing on the chemical composition and texture of Chinese waterchestnut, Eleocharis dulcis

Development and characterization of shelf-life and sensory properties of restructured albacore tuna (Thunnus alalunga) rolls

Biochemical and gelation properties of fish protein isolate prepared under various pH and ionic strength conditions

Biochemical and Physical Characterization of Fish Protein Isolate and Surimi for their Compatibility

Rheological and spectroscopic characterization of surimi under various comminuting and heating conditions

Physicochemical characteristics of fish myofibrillar and sarcoplasmic proteins treated at various pH conditions

Immunological and physiochemical characterization of fish myosins

Use of hedonic scales among Chinese, Koreans, and Thais

Heterotrophic bacteria associated with a feed algae for oyster larvae

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