Index Catalog // ScholarsArchive@OSU

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:: Title: . Effect of Sensory Properties and Health Information on Consumer Acceptance and

The stability of pelargonidin-based anthocyanins in natural and model systems

Creator:: Garzon, G. Astrid
Abstract:: Pelargonidin 3-glucoside (pgd 3-glu), pelargonidin 3-sophoroside (pgd 3-soph), and pelargonidin 3-sophoroside 5-glucoside acylated with cinnamic and malonic acids (acyl-pgd 3-soph 5-glu) were extracted from strawberries (Fragaria anannassa cv, Totem), nasturtium flowers (Tropaeolum majus), and radish peel (Raphanus sativus L. cv, fuego), respectively. Their stability was studied in natural and model...
Resource Type:: Dissertation
Full Text:: systems. Anthocyanin (ACN) degradation followed first order kinetics. No difference in stability of

Procedures for the efficient washing of minced hake (Merluccius productus) flesh for surimi production

Creator:: Pacheco Aguilar, Ramon
Abstract:: Means of reducing the quantity of water required for the washing unit operation in surimi processing were evaluated. The yield of flesh mechanically dewatered with a screw press and the degree of reduction in trimethylamine oxide (TMAO) content were used as indices of washing efficiency. Variations in water:minced flesh ratio,...
Resource Type:: Masters Thesis
Full Text:: AN ABSTRACT OF THE THESIS OF Ramon Pacheco Aguilar for the

The nature of hydrative changes and cationic shifts in the over-tenderization of beef muscle resulting from irradiation

Creator:: El-Badawi, Ahmed Adel Ismail
Abstract:: The over-tenderization of irradiated-sterilized meat is one of the more important adverse effects resulting from the use of irradiation for the preservation of meat. Although research has been reported on the activity and effect of the inherent proteolytic enzymes of irradiated meat, very little work has been directed toward the...
Resource Type:: Dissertation
Full Text:: effects upon the texture of the meat. Information relative to the above objectives was obtained by

Physicochemical and microbiological characteristics of surimi seafood under thermal and E-beam processing

Creator:: Jaczynski, Jacek
Abstract:: Effects of thermal and electron beam (e-beam) processing on microbial inactivation and physichochemical properties of surimi and surimi seafood were investigated. Thermal-death-time (TDT) concept was used to model Staphylococcus aureus inactivation by heat and e-beam. Gurney-Lurie charts were used to estimate temperature during thermal processing of surimi seafood. Dose mapping...
Resource Type:: Dissertation
Full Text:: inactivation 89 Predictive model of microbial inactivation by e-beam 93 ACKNOWLEDGMENTS 95 GELATION

Characterization of rheological properties and thermal stability of fish myofibrillar proteins

Creator:: Esturk, Okan
Abstract:: Effects of moisture content, pH, and salt concentration on dynamic rheological properties and gel fracture quality of Pacific whiting surimi were investigated. Torsion tests showed that shear stress decreased rapidly and strain values decreased gradually as moisture concentration increased. As pH increased, fracture shear stress and strain values increased, whereas...
Resource Type:: Dissertation
Full Text:: well. In addition to information on the characteristics of a surimi gel, rheological studies can

The effect of cultivar maturity and frozen storage time on the cell wall polysaccharide composition of muskmelon(Cucumis melo)

Creator:: Simandjuntak, Valencius
Abstract:: The effect of frozen storage time on the composition of the cell wall polysaccharide (CWP) of muskmelon (Cucumis melo) cultivars at different stages of maturity was investigated. Changes in composition, firmness, drip loss, and color of Cantaloupe and Honey Dew melon flesh were determined at three stages of maturity and...
Resource Type:: Masters Thesis
Full Text:: of Honey Dew 88 5a Anhydro sugars (mmole %) for different maturities of Cantaloupe 89

Assessing the impact of temperature on grape phenolic metabolism

Creator:: Cohen, Seth D.
Abstract:: Many climatic factors influence grape berry composition including nutrient status, water availability, biotic stress, sun exposure and temperature. Previous research examined the effects of many factors listed above and much progress has been made. It is often difficult, however, to separate effects that typically confound each other, such as sun...
Resource Type:: Masters Thesis
Full Text:: phenolics play in nature and the variability of plant response among species. Information from these

Radiation pasteurization of raw and chlortetracycline-treated shrimp

Creator:: Awad, Ahmed Ali
Abstract:: Pasteurization radiation offers a new means of extending the refrigerated storage life of foods. This procedure avoids many of the undesirable changes which result when sterilization radiation is used and still eliminates most of the spoilage organisms. Shrimp was treated with 5 ppm chlortetracycline and subjected to pasteurization levels of...
Resource Type:: Masters Thesis
Full Text:: ) reported that OTC and CTC in concen- trations of 2 ppm had no preservative effect upon shrimp; Fieger

Effect of high pressure at low temperature on the molecular structure and functionality of dairy proteins

Creator:: Walker, Marcia Kaye, 1961-
Abstract:: High hydrostatic pressure processing (HPP) is a nonthermal process in which foods are subjected to pressures in the range of 100-700 MPa at room temperatures or higher. HPP is effective in reducing microbial counts and enzyme activity. The ability of HPP to modify the functional properties of proteins has become...
Resource Type:: Dissertation
Full Text:: method may not provide all of the information needed and a combination of methods may compliment and

ScholarsArchive@OSU

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

The stability of pelargonidin-based anthocyanins in natural and model systems

Procedures for the efficient washing of minced hake (Merluccius productus) flesh for surimi production

The nature of hydrative changes and cationic shifts in the over-tenderization of beef muscle resulting from irradiation

Physicochemical and microbiological characteristics of surimi seafood under thermal and E-beam processing

Characterization of rheological properties and thermal stability of fish myofibrillar proteins

The effect of cultivar maturity and frozen storage time on the cell wall polysaccharide composition of muskmelon(Cucumis melo)

Assessing the impact of temperature on grape phenolic metabolism

Radiation pasteurization of raw and chlortetracycline-treated shrimp

Effect of high pressure at low temperature on the molecular structure and functionality of dairy proteins

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