Index Catalog // ScholarsArchive@OSU

Investigation of postharvest quality and storability of hardy kiwifruit (Actinidia arguta 'Ananasnaya')

Creator:: Landis Fisk, Connie
Abstract:: The objectives of this project were to determine the effects of harvest maturity, packaging, and storage conditions on subsequent fruit quality of Actinidia arguta ‘Ananasnaya’ and to investigate the use of edible coatings to improve fruit quality and storage life. The influences of harvest maturity (6.0, 8.7, 9.1, and 15.1%...
Resource Type:: Masters Thesis
Full Text:: February 24, 2006. Title: Investigation of Postharvest Quality and Storability of Hardy Kiwifruit

Evaluation of hydrostatic pressure and storage effects on Cheddar cheese microstructure by thermal conductivity, differential scanning calorimetry and enzymatic proteolysis

Creator:: Yang, Jie
Resource Type:: Masters Thesis
Full Text:: . Differential Scanning Calorimetry and Enzymatic Proteolvsis-——~ Abstract approved -*■—\- J

The preparation and human taste detection of low degree of polymerization glucose oligomers

Creator:: Pullicin, Alexa J.
Abstract:: There is growing evidence that humans and other animals can taste certain starch hydrolysis products, namely, maltooligosaccharides (MOS), and that their detection is independent of the known sweet receptor, T1R2 T1R3. The overall goal of this study was to further investigate the taste perception of low degree-of-polymerization (DP) MOS in...
Resource Type:: Masters Thesis
Full Text:: AN ABSTRACT OF THE THESIS OF Alexa J. Pullicin for

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

Human Taste Perception of Starch Hydrolysis Products : Target Substrates, Potential Mechanism, Quality, and Factors of Influence

Creator:: Lapis, Trina J.
Abstract:: When it comes to carbohydrate, it has been assumed that only mono- and disaccharides, but not oligo- and polysaccharides, can be tasted. However, because of its importance in the human diet, oral detection of starch or its hydrolysis products would be beneficial. The main goal of this study was to...
Resource Type:: Dissertation
Full Text:: AN ABSTRACT OF THE DISSERTATION OF Trina J

Investigating Potential Environmental Sources for Coliforms in Cheddar Cheese Production

Creator:: Selover, Brandon J.
Abstract:: The production of Cheddar cheese is a complex process with multiple potential sources of undesirable bacteria, including those that have negative impacts on product quality (spoilage organisms) and those that are used to evaluate sanitary conditions in the production environment (indicator organisms). The dairy industry commonly uses coliform bacteria as...
Resource Type:: Masters Thesis
Full Text:: of milking practices in Canadian dairy herds. J. Dairy Sci. 100:3839– 3849. doi:10.3168/jds.2016

Extraction and production of n-3 polyunsaturated fatty acid concentrate from Pacific sardines (Sardinops sagax)

Creator:: Okada, Tomoko
Abstract:: Intrinsic characteristics of Pacific sardines were determined. The lipid content in sardines was initially low (6.79%) in the beginning ofthe season, increased to 22.95% in mid-August, and decreased slightly by the end of September. An inverse correlation (R² = -0.90) was found between lipid and moisture content. Analysis showed that...
Resource Type:: Dissertation
Full Text:: . Charles D. Boyer, Dr. Robert J. McGorrin, Dr. Yi-Cheng Su, and Dr. Andrew S. Ross) for their generous

The Preparation and Human Taste Detection of Maltooligosaccharides with Varying Degrees of Polymerization

Creator:: Andrewson, Toren S.
Abstract:: Starch is a significant component of the human diet and the glucose produced through its digestion provides a critical source of energy. When starch enters the mouth, salivary α-amylase hydrolyzes it into maltooligosaccharides (MOS, degree of polymerization [DP] 3-20) and maltopolysaccharides (MPS, DP >20). Previous studies have found that humans...
Resource Type:: Masters Thesis
Full Text:: carbohydrates make up 40-75% of total energy consumption (Hardy et al., 2015). Glycemic carbohydrates

Measurement of dimethylamine and trimethylamine in Dungeness crab, Cancer magister

Creator:: Gulan, Michael Peter
Abstract:: A rapid gas liquid chromatographic method was adapted to processed Dungeness crab for the determination of basic and neutral volatiles. Methylamine, dimethylamine, and trimethylamine were measured in processed Dungeness crab for the first time. Generally, the range for trimethylamine was 42 ppm for frozen crab to 700 ppm for iced...
Resource Type:: Masters Thesis
Full Text:: MASTER OF SCIENCE (Name) (Degree) in FOOD SCIENCE presented on <£j£^y£fc€y /#73 (Major) (DatejT

Drug resistance indexing Enterobacter as a method of identifying food contamination of public health significance

Creator:: Shadbeh, Maryam
Abstract:: The Enterobacter are often found in the feces of man and other warm blooded animals but have limited use as indicators of fecal contamination of foods and water since they are also often found as natural flora of non-fecal environments such as water and plants. This study proposes a method...
Resource Type:: Masters Thesis
Full Text:: , T., 1960. On mechanism of development of multiple drug resistant clones of Shigella. Japanese. J

ScholarsArchive@OSU

Investigation of postharvest quality and storability of hardy kiwifruit (Actinidia arguta 'Ananasnaya')

Evaluation of hydrostatic pressure and storage effects on Cheddar cheese microstructure by thermal conductivity, differential scanning calorimetry and enzymatic proteolysis

The preparation and human taste detection of low degree of polymerization glucose oligomers

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

Human Taste Perception of Starch Hydrolysis Products : Target Substrates, Potential Mechanism, Quality, and Factors of Influence

Investigating Potential Environmental Sources for Coliforms in Cheddar Cheese Production

Extraction and production of n-3 polyunsaturated fatty acid concentrate from Pacific sardines (Sardinops sagax)

The Preparation and Human Taste Detection of Maltooligosaccharides with Varying Degrees of Polymerization

Measurement of dimethylamine and trimethylamine in Dungeness crab, Cancer magister

Drug resistance indexing Enterobacter as a method of identifying food contamination of public health significance

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