Index Catalog // ScholarsArchive@OSU

Structure and conformation of red radish (Raphanus sativus L.) anthocyanins and their effect on color and pigment stability

Creator:: Giusti Hundskopf, Maria Monica
Abstract:: Red radish (Raphanus sativus L.) anthocyanins were extracted from liquid nitrogen powdered epidermal tissue using acetone and chloroform and isolated using C-18 resin. Chemical structure and conformation of major pigments were elucidated by 1-D and 2-D NMR, Mass Spectroscopy, HPLC, and spectral analyses. Two novel di-acylated anthocyanins, pelargonidin 3-0-[2-0-(β-D-glucopyranosyl)-(6-0- trans-p-coumaroyl-...
Resource Type:: Dissertation
Full Text:: AN ABSTRACT OF THE THESIS OF Maria Monica Giusti Hundskopf for

Yield and quality of meat from shrimp (Pandalus jordani) precooked in water containing condensed phosphates

Creator:: San Roman, Maria Teresa
Resource Type:: Masters Thesis
Full Text:: AN ABSTRACT OF THE THESIS OF Maria Teresa San Roman for

Nutritional and Genetic Aspects of Sulfite Excretion During Fermentation by Wine Strains of Saccharomyces cerevisiae

Creator:: Alessandri, María P.
Abstract:: Reductive sulfate assimilation, the biological process by which sulfur-containing amino acids and key derivatives are synthesized from sulfate, is broadly shared among bacteria, fungi, and plants. It is the major, if not sole source of methionine and cysteine for Saccharomyces cerevisiae during wine fermentation. Two obligate intermediates formed in the...
Resource Type:: Masters Thesis
Full Text:: AN ABSTRACT OF THE THESIS OF María del Pilar

Radish anthocyanin extract as a natural red colorant for maraschino cherries

Creator:: Hundskopf, Maria Monica Giusti
Abstract:: Red radish anthocyanin extract (RAE) was investigated for coloring brined cherries as an alternative to FD&C Red No. 40. Red radish (Raphanus sativus L.) anthocyanins were extracted from liquid nitrogen powdered epidermal tissue using acetone, partitioned with chloroform, and isolated using C-18 resin. The monomeric anthocyanin content was determined by...
Resource Type:: Masters Thesis
Full Text:: AN ABSTRACT OF THE THESIS OF Maria M6nica Giusti Hundskopf for

Apple polyphenolics and their antioxidant properties : influence of cultivars, post-harvest storage, and 1-MCP treatment

Creator:: Widyasari, Maria Angela Artania
Abstract:: The distribution of total phenolics, antioxidant capacity, monomeric anthocyanin, and ascorbic acid contents in the peel and flesh of Red Delicious, Granny Smith, and Fuji apples during a six-month storage period were determined. In addition, the effect of 1-MCP (1-Methyl cyclopropene) on these parameters of the edible portion of apples...
Resource Type:: Masters Thesis
Full Text:: AN ABSTRACT OF THE THESIS OF Maria Angela Artania Widyasari

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

Flavor properties and stability of a corn-based snack : aroma profiles by gas chromatography (GC), GC-olfactometry, mass spectrometry, and descriptive sensory analysis

Creator:: Silva, Maria Aparecida Azevedo Pereira da
Resource Type:: Dissertation
Full Text:: AN ABSTRACT OF THE THESIS OF Maria Aparecida Azevedo Pereira

Some carboxylic esterases of the pea (Pisum sativum L.)

Creator:: Norgaard, Marida Jane
Abstract:: Although esterases have been reported in peas, their properties have not been studied. The purpose of this investigation was to determine the substrate and inhibitor specificity of the esterases present in a water extract of lyophilized peas, and to determine if pea esterases could be classified according to the criteria...
Resource Type:: Masters Thesis
Full Text:: (Major) (Date) Title: SOME CARBOXYLIC ESTERASES OF THE PEA (PISUM SATIVUM L. ) Abstract

Identification of some esterases of the green bean (Phaseolus vulgaris L.)

Creator:: Putnam, Teryl Beebe
Abstract:: This investigation was conducted to differentiate the esterases in a water extract of freeze-dried green beans on the basis of inhibitor and substrate specificities. An attempt was made to classify these esterases according to the criteria used for animal esterases. Activity of the esterases was measured manometrically using the Gilson...
Resource Type:: Masters Thesis
Full Text:: ) Title: IDENTIFICATION OF SOME ESTERASES OF THE GREEN BEAN (PHASEOLUS VULGARIS L. ) Abstract

Factors affecting the texture of gels prepared from minced American shad (Alosa sapidissima) flesh

Creator:: Bauman, Michael Aaron
Abstract:: Machine separated flesh from American shad (Alosa sapidissima) was evaluated for preparing heat set gel products. Round fish frozen for 15) to 10 months at -18°C served as raw material for processing investigations. The effectiveness of various additives and processing procedures for improving gel strength and sensory characteristics were determined....
Resource Type:: Masters Thesis
Full Text:: . Abstract approved : David L. Machine separated flesh from American shad (Alosa sapidissima) was

ScholarsArchive@OSU

Structure and conformation of red radish (Raphanus sativus L.) anthocyanins and their effect on color and pigment stability

Yield and quality of meat from shrimp (Pandalus jordani) precooked in water containing condensed phosphates

Nutritional and Genetic Aspects of Sulfite Excretion During Fermentation by Wine Strains of Saccharomyces cerevisiae

Radish anthocyanin extract as a natural red colorant for maraschino cherries

Apple polyphenolics and their antioxidant properties : influence of cultivars, post-harvest storage, and 1-MCP treatment

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

Flavor properties and stability of a corn-based snack : aroma profiles by gas chromatography (GC), GC-olfactometry, mass spectrometry, and descriptive sensory analysis

Some carboxylic esterases of the pea (Pisum sativum L.)

Identification of some esterases of the green bean (Phaseolus vulgaris L.)

Factors affecting the texture of gels prepared from minced American shad (Alosa sapidissima) flesh

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