Index Catalog // ScholarsArchive@OSU

Heat induced compounds in milk

Creator:: Scanlan, Richard A.
Abstract:: Milk, preheated at 82°C for 30 minutes, was heated to 146°C for four seconds (UHT-treated) and cooled to 5°C in a tubular heat exchanger. Immediately after heat treatment, 20 gallons of heated milk were vacuum distilled at 30°C in a semi-continuous, reduced pressure glass apparatus. Twenty gallons of non-heated milk...
Resource Type:: Dissertation
Full Text:: : Dr. M. W. Montgomery, Dr. F. T. Bond and Dr. D. L. MacDonald; who contributed their

Composition of pectic substances in Selva strawberry (Fragaria x ananassa Duch.)

Creator:: Lin, Ben-lin
Abstract:: Pectic substances in the cell wall have long thought to be responsible for the textural changes in fruit during ripening and senescence. Compositional variation within the pectic macromolecules could affect the external characteristics of the fruit. Strawberries undergo adverse quality changes such as softening and juice loss after freezing and...
Resource Type:: Masters Thesis
Full Text:: MacDonald, Michael Hudson, and William Denison for their academic input. Thanks to the following persons

Extraction of lentil proteins and their use in supplementation of bread

Creator:: Idris, Nor Aini
Abstract:: The purpose of this study was to extract proteins from lentils for use in bread making to improve nutritional quality of bread. Three solvents, distilled water, 0.7 M NaCl and 0.05 M NaOH solutions, were used for extraction. Extractions were done at an alkaline pH near 10 for 30 min....
Resource Type:: Masters Thesis
Full Text:: improve nutritional quality of bread. Three solvents, distilled water, 0.7 M NaCl and 0.05 M NaOH

The effect of erythorbic acid on the determination of ascorbic acid levels in selected foods by high performance liquid chromatography and spectrophotometry

Creator:: Tuan, Shenhsiu
Abstract:: A high performance liquid chromatography (HPLC) procedure using a LiChrosorb-NH₂ column and a eluant buffer of 75:25 (v/v) of acetonitrile:0.05 M KH₂P0₄, pH 5.95, was developed for the successful separation and determination of ascorbic and erythorbic acids in selected food samples. Application of the method, which is sensitive, rapid and...
Resource Type:: Masters Thesis
Full Text:: buffer of 75:25 (v/v) of acetonitrile:0.05 M KH2P04, pH 5.95, was developed for the successful

Characterization and detection of potential adulterants in apple juice by pattern recognition methods

Creator:: Pilando, Leticia S.
Abstract:: Fruit juice concentrates- hard pear, soft pear, fig, prune, raisin, white grape, and pineapple, and sweeteners-invert beet, invert cane, and high fructose corn syrup (HFCS) were characterized by sugar profiles, nonvolatile acid profiles, UV spectral profiles, and mineral content. These fruit juices and sweeteners were also used to adulterate commercial...
Resource Type:: Dissertation
Full Text:: . Mina McDaniel, Dr. Donald MacDonald, Dr. Kenneth Rowe, and Dr. Harry Mack, for their advice and

Effect of molecular conformation on the surface properties of polyelectrolyte solutions : xanthan gum model studies

Creator:: Young, San Land
Abstract:: A commercially important polyelectrolyte, xanthan, was chosen for a systematic analysis of the relationship between molecular conformation and surface properties. In the first study the effects of ionic strength, xanthan concentration and temperature on the xanthan molecular conformation were investigated by potentiometric titration. The effects of the same factors and...
Resource Type:: Masters Thesis
Full Text:: . Wrolstad, Dr. Donald L. MacDonald and Dr. Harry W. Schultz for their invaluable suggestions. My special

A study of factors affecting the efficiency of maturity separation of peas by sodium chloride brine flotation

Creator:: Chavasit, Visith
Abstract:: The problem in green pea grading system by using brine flotation is loss of some less mature peas (generally regarded as higher in quality and price) in the sinker fraction (lower quality). Green peas were sampled from the production line as follows: (1) blanched but ungraded peas, (2) floater fraction,...
Resource Type:: Masters Thesis
Full Text:: project and Dr. Morris M. Montgomery for his concern. Very special appreciation goes to my parents for

Formation of N-nitrosamines from the nitrosation of spermidine and spermine

Creator:: Hildrum, K. I. (Kjell Ivar), 1940-
Abstract:: The reactions between sodium nitrite and the polyamines spermidine and spermine were investigated. When reacted at 80°C for 1 hr at pH 3.5 with a 1:3 molar ratio of amine groups to sodium nitrite, five volatile nitrosamines were identified as products in the nitrosation of spermidine. 3HC1, and two volatile...
Resource Type:: Dissertation
Full Text:: kcal/mol. In the pre- sence of 0. 1-1 M sodium chloride at pH 4. 0, no significant effects on

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:: . Gamble; and Dr. M. Huber. I am grateful to the advice and help of my labmates, Alex Liaw and Yun-Chin

Utilization of wastes from Pacific whiting surimi manufacturing : proteinases and protein hydrolysate

Creator:: Benjakul, Soottawat
Abstract:: Both liquid and solid wastes from Pacific whiting surimi manufacturing were characterized and value-added products were recovered. A proteinase in surimi wash water (SWW) was determined to be cathepsin L with Mr 54,200 on SDS-substrate gel. Heat treatment and acidification shifted the activity zone to M [subscript r] 39,500. No...
Resource Type:: Dissertation
Full Text:: -calpain (|iM Ca2+-dependent) and m-calpain (mM Ca2+-dependent) appear to be sarcoplasmic enzymes which

ScholarsArchive@OSU

Heat induced compounds in milk

Composition of pectic substances in Selva strawberry (Fragaria x ananassa Duch.)

Extraction of lentil proteins and their use in supplementation of bread

The effect of erythorbic acid on the determination of ascorbic acid levels in selected foods by high performance liquid chromatography and spectrophotometry

Characterization and detection of potential adulterants in apple juice by pattern recognition methods

Effect of molecular conformation on the surface properties of polyelectrolyte solutions : xanthan gum model studies

A study of factors affecting the efficiency of maturity separation of peas by sodium chloride brine flotation

Formation of N-nitrosamines from the nitrosation of spermidine and spermine

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

Utilization of wastes from Pacific whiting surimi manufacturing : proteinases and protein hydrolysate

Limit your search

Academic Affiliation

Advisor

Commencement Year

Committee Member

Creator

Contributor

Date

Decade

Degree Field

Degree Level

Degree Name

File Format

Language

License

Non-Academic Affiliation

Peer Reviewed

Resource Type

Rights Statement

Subject

Search Constraints

Search Results

Limit your search