Index Catalog // ScholarsArchive@OSU

Identification and quantitation of 3-hydroxy-N-nitrosopyrrolidine in fried bacon and fried-out fat

Creator:: Lee, Jae-sung
Abstract:: The formation of 3-hydroxy-N-nitrosopyrrolidine from decarboxylation of 4-hydroxy-N-nitrosoproline was demonstrated in model heating system designed to simulate the conditions of frying bacon. The identification of the nitrosamine was achieved by comparison of its TLC R [subscript f] value, gas chromatographic retention time, and mass spectral fragmentation pattern with those of...
Resource Type:: Dissertation
Full Text:: AN ABSTRACT OF THE THESIS OF JAE-SUNG LEE for the degree

Metabolic effects in C57BL/6J mice fed a high-fat diet supplemented with Pinot noir juice and wine extract or quercetin, ellagic acid and resveratrol

Creator:: Zhao, Bingxin
Abstract:: Moderate wine consumption, particularly pigment-rich red wine, is thought by many to be beneficial for the cardiovascular system. Both ethanol and phytochemicals are thought to contribute to this cardioprotective property. Metabolic disturbances associated with overconsumption of food are related to the initiation and progression of many chronic diseases, and cardiovascular...
Resource Type:: Masters Thesis
Full Text:: and relatively rare medicinal foods such as schisandra chinensis, litchi, durian and others (Chau

Physio-chemical properties of Pacific whiting surimi as affected by various freezing/storage conditions and gel preparation methods

Creator:: Hoffman, Justine D.
Abstract:: The effects of freeze-drying and flake freezing of surimi on biochemical and physical properties as affected by various storage conditions were examined. Using three cooking parameters shear stress and strain values were evaluated to measure gelation properties of surimi gels. Stress values increased up to 3 months and then decreased...
Resource Type:: Masters Thesis
Full Text:: to enhance frozen shelf life (Lee 1984). It is used as an intermediate product for a variety of

Alternative products from Pacific whiting : fresh surimi and texturized mince

Creator:: Pipatsattayanuwong, Siriporn
Abstract:: The major portion of Pacific whiting (PW) is commercialized in the form of frozen surimi. Alternative products for PW were investigated focusing on fresh surimi and texturized meat from PW mince. Fresh surimi is made without additives and kept refrigerated instead of frozen. Texturized meat is a meat-like product made...
Resource Type:: Masters Thesis
Full Text:: -Lee et al., 1989), a high grade surimi can be produced by adding food grade protease inhibitors

Investigation of Bioactive Compounds in Different Types of Fruit Pomace and Their Applications as Bulk Materials for Creating Biocomposite

Creator:: Gouw, Virginia P.
Abstract:: The objectives of this study were to evaluate the physicochemical properties and bioactive compounds from four different types of fruit pomace, including apple, blueberry, raspberry, and cranberry, and further to investigate the feasibility of creating apple pomace based biocomposite boards using thermal compression molding and to optimize the biocomposite formulations...
Resource Type:: Masters Thesis
Full Text:: pomace has potential to be a good source of natural colorants. Lee and Wrolstad (2004) Phenolic

Frozen stabilized mince, its production, and thermophysical properties

Creator:: Simpson-Rivera, Ricardo Jose
Resource Type:: Dissertation
Full Text:: fish be handled differently than other species (Patashnik et al., 1982; Chang-Lee et al., 1989). The

Identification of some chlorinated pesticides by ultraviolet degradation

Creator:: Kaufman, Willis Mast
Resource Type:: Dissertation
Full Text:: of separation, and es- pecially to my dear wife, Betta Lee, who has assumed the responsibil

Physical and chemical changes in stabilized mince from Pacific whiting during frozen storage

Creator:: Magnusdottir, Edda
Abstract:: Cryoprotection in stabilized mince from Pacific whiting (Merluccius productus) was investigated by monitoring changes in physical and chemical properties during 32 weeks of frozen storage. The effects of 4 different cryoprotectants were evaluated by torsion test, color analysis, extractability of salt soluble proteins, and formation of dimethylamine (DMA) and 2-thiobarbituric...
Resource Type:: Masters Thesis
Full Text:: water molecules and, thus, enhancing water binding (Chung and Lee, 1991). During grinding the mince

The Incorporation of Novel Water-Soluble Potato Protein Extract in Pacific whiting (Merluccius productus) Fillets Through Brine Injection Technology to Improve Quality

Creator:: Pasewark, George D.
Abstract:: Pacific whiting (Merluccius productus) is one of the most abundant fisheries on the American west coast. However, these fish are historically underutilized due to quality issues resulting from fillet softening that occurs as a result of both endogenous and exogenous (Myxosporidian parasite infection) cathepsin protease action during either storage (cathepsin...
Resource Type:: Masters Thesis
Full Text:: ., Funkelstein, L., Lu, D., Bark, S., Wegrzyn, J., & Hwang, S.-R. (2008). Proteases for processing

Sensory, compositional and texture profile analysis of high-pressure treated fresh renneted cheese - Queso Fresco style

Creator:: Sandra
Abstract:: A sensory method was developed to determine cheese texture by hand evaluation. Cheese sensory evaluation was conducted by panelists (n=8) on four commercial samples in duplicates. Standards, descriptors, methods of each attribute evaluation, sample size, and ballot were developed based on panelists' consensus. Fifteen total attributes, divided into five groups,...
Resource Type:: Masters Thesis
Full Text:: ). Crumbliness is a desired textural attribute of Queso Fresco (Hwang and Gunasekaran, 2001). Consumers usually

ScholarsArchive@OSU

Identification and quantitation of 3-hydroxy-N-nitrosopyrrolidine in fried bacon and fried-out fat

Metabolic effects in C57BL/6J mice fed a high-fat diet supplemented with Pinot noir juice and wine extract or quercetin, ellagic acid and resveratrol

Physio-chemical properties of Pacific whiting surimi as affected by various freezing/storage conditions and gel preparation methods

Alternative products from Pacific whiting : fresh surimi and texturized mince

Investigation of Bioactive Compounds in Different Types of Fruit Pomace and Their Applications as Bulk Materials for Creating Biocomposite

Frozen stabilized mince, its production, and thermophysical properties

Identification of some chlorinated pesticides by ultraviolet degradation

Physical and chemical changes in stabilized mince from Pacific whiting during frozen storage

The Incorporation of Novel Water-Soluble Potato Protein Extract in Pacific whiting (Merluccius productus) Fillets Through Brine Injection Technology to Improve Quality

Sensory, compositional and texture profile analysis of high-pressure treated fresh renneted cheese - Queso Fresco style

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