Index Catalog // ScholarsArchive@OSU

In Vitro fermentation of dietary cellulose by human fecal microorganisms

Creator:: Chang, Hung-pi
Abstract:: The purpose of the study was to set up an in vitro model of the colon which would permit the analysis of cellulose fermentation by human colonic microflora. Studies of the degradation of polysaccharides by colonic bacteria may help to explain the observed physiological consequences of consuming dietary fiber common...
Resource Type:: Masters Thesis
Full Text:: AN ABSTRACT OF THE THESIS OF Hung-Pi Chang for the degree

Effect of sucrose on the production of flavor compounds by yogurt culture bacteria

Creator:: Yang, Chang-su
Abstract:: Organoleptically, flavored yogurts appear to contain lower levels of acetaldehyde than plain yogurt. This study was undertaken to seek the reasons for this phenomenon by focusing on the analyses of acetaldehyde production by yogurt culture bacteria in yogurt base containing added sucrose and by performing other analyses such as the...
Resource Type:: Masters Thesis
Full Text:: AN ABSTRACT OF THE THESIS OF CHANG-SOO YANG for the

Chemical analysis of acid precipitated colloid of ripe Bartlett pear juice

Creator:: Chang, Yih Hermon
Resource Type:: Masters Thesis
Full Text:: groups of the protein peptide bonds (Gustavson, 1954). The reaction is shown below: M-H t -OH 0=C

Development of a product which simulates abalone texture from Alaska Pollock (Theragra chalcogramma) Surimi

Creator:: Chang, Seong Ook
Abstract:: The objective of these studies was to develop an analog from surimi that would resemble abalone. Preliminary studies involved the standardization of batter preparation conditions, such as pH adjustment, optimum moisture content and batter mixing time. The texture of a gelled analog prepared with different protein adjuncts egg white, gluten...
Resource Type:: Masters Thesis
Full Text:: ) O) O) O) C^) Japan H. gigantea1" 76 - 20.1 2.3 0.4 1.5 H. discus hannaic

The production of surimi from Pacific whiting (Merluccius productus) and evaluation of kamaboko gels

Creator:: Chang-Lee, Maria Virginia
Abstract:: Yield, proximate composition, and proteolytic activity were determined in each unit operation during production of surimi from Pacific whiting. Preliminary studies involved the addition of protein adjuncts such as egg white (EW), whey protein concentrate (WPC), and soy protein isolate (SPI), at different levels, to kamaboko gels in order to...
Resource Type:: Masters Thesis
Full Text:: AN ABSTRACT OF THE THESIS OF Maria Virginia Chang-Lee for the

Identification and characterization of a heat stable protease in arrowtooth flounder (Atheresthes stomias) and methods of inhibition in surimi

Creator:: Wasson, Diana H.
Abstract:: A heat stable protease was identified as the cause of textural degradation in cooked arrowtooth flounder (Atheresthes stomias) muscle. Maximum proteolytic activity in the fish muscle was observed between 55°C and 60°C and myosin heavy chain appeared to be the primary substrate for the enzyme. Degradation of this myofibrillar protein...
Resource Type:: Dissertation
Full Text:: AN ABSTRACT OF THE THESIS OF Diana H. Was son for the

Apparent inhibition of Pacific whiting surimi-associated protease by whey protein concentrate

Creator:: Piyachomkwan, Kuakoon
Abstract:: Surimi is a seafood product which is used to manufacture restructured products such as artificial crab and lobster. Surimi is produced from fish fillets by washing to remove sarcoplasmic proteins and increase the concentration of myofibrillar proteins, and mixing with cryoprotectants. A valuable attribute of surimi is its ability to...
Resource Type:: Masters Thesis
Full Text:: approved : . . . . Michael H. Penner, Ph. D. Surimi is a seafood product which is used to

Nonstarch polysaccharide fractions of raw, processed and cooked carrots

Creator:: Kim, Sooyoun
Abstract:: The total and soluble nonstarch polysaccharide (NSP) components of raw, processed (canned and frozen) and home-cooked (boiled) Royal Chantenay carrots have been analyzed. NSP fractions were characterized by separation and summation of the monosaccharides resulting from acid hydrolysis of the parent polysaccharides. Total NSP was primarily composed of glucose, ~37%,...
Resource Type:: Masters Thesis
Full Text:: Polvsaccharide Fractions of Raw, Processed and Cooked Carrots Abstract approved: Michael H. Penner The

Cellulase system of Trichoderma reesei QM9414 : a study of its apparent sustrate inhibition

Creator:: Huang, Xiaolin
Resource Type:: Dissertation
Full Text:: Abstract approved by : . Michael H. Penner The apparent substrate inhibition properties of

The Role of Ascorbic Acid, β-Cyclodextrins, and Alternative Substrates in Dictating Rates of Polyphenol Oxidase-Catalyzed Browning in Potato-Based Reaction Mixtures

Creator:: Jiang, Shu
Abstract:: Enzymatic browning is a consequence of a series of reactions initiated by polyphenol oxidase (PPO)-catalyzed quinone formation. Unwanted browning negatively affects food quality and lowers consumer acceptability. Thus, there is general interest in strategies to control enzymatic browning. Cyclodextrins are cyclic glucan oligosaccharides that form inclusion complexes with a number...
Resource Type:: Dissertation
Full Text:: : ________________________________________________ Michael H. Penner Enzymatic browning is a consequence of a series of reactions

ScholarsArchive@OSU

In Vitro fermentation of dietary cellulose by human fecal microorganisms

Effect of sucrose on the production of flavor compounds by yogurt culture bacteria

Chemical analysis of acid precipitated colloid of ripe Bartlett pear juice

Development of a product which simulates abalone texture from Alaska Pollock (Theragra chalcogramma) Surimi

The production of surimi from Pacific whiting (Merluccius productus) and evaluation of kamaboko gels

Identification and characterization of a heat stable protease in arrowtooth flounder (Atheresthes stomias) and methods of inhibition in surimi

Apparent inhibition of Pacific whiting surimi-associated protease by whey protein concentrate

Nonstarch polysaccharide fractions of raw, processed and cooked carrots

Cellulase system of Trichoderma reesei QM9414 : a study of its apparent sustrate inhibition

The Role of Ascorbic Acid, β-Cyclodextrins, and Alternative Substrates in Dictating Rates of Polyphenol Oxidase-Catalyzed Browning in Potato-Based Reaction Mixtures

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