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:: I AN ABSTRACT OF THE THESIS OF Linda J

Quantification of fructose equivalents in straw extracts

Creator:: Kim, Eugene
Abstract:: Cereal and commercial grass-seed straws are abundant plant biomass materials that are currently being considered for application in industrial processes aimed at the production of biofuels, biomaterials, and biochemicals. The carbohydrate fraction of these straws is of particular interest in this context due to its chemical functionality and relative ease...
Resource Type:: Masters Thesis
Full Text:: : Michael H. Penner Cereal and commercial grass-seed straws are abundant plant biomass materials that

Characterization of substrate-velocity relationships for the cellulase enzyme complex from Trichoderma viride

Creator:: Liaw, Ean-Tun
Abstract:: The influence of substrate and enzyme concentration on the rate of saccharification of two defined, insoluble, cellulose substrates, Avicel and Solka-Floc, by the cellulase enzyme system of Trichoderma viride has been evaluated. Assays utilized enzyme concentrations ranging from 0.014 to 0.056 filter paper unit per mL and substrate concentrations up...
Resource Type:: Masters Thesis
Full Text:: Complex from Trichoderma viride. Abstract approved: , . _ .. ... rr —.—^=— ^ ^ Michael H

Characterization of factors affecting pectinmethylesterase activity in cucumber fruit

Creator:: Turk, Farzaneh
Abstract:: Pectinmethylesterase (PME) activity in fresh cucumber fruit was determined. The effects of several cationic species, temperature, pH, and acetic acid on the activity of cucumber PME was investigated. The efficacy of blanching, infiltration with CaCl₂ or acetic acid, and fermentation with 0 and 40 mM CaCl₂ on inhibition of cucumber...
Resource Type:: Masters Thesis
Full Text:: : / J. Michael Hudson Pectinmethylesterase (PME) activity in fresh cucumber fruit was determined

Studies in food science for industrial applications : Chemical and sensory analysis of fermented cucumbers; insoluble chitosanpolyacrylic acid complexes

Creator:: Chavasit, Visith
Abstract:: Pediococcus cerevisiae, Lactobacillus casei, Lactobacillus plantarum, Leuconostoc mesenteroides, Lactococcus diacetylactis Bifidobacterium bifidum, Leuconostoc oenos, and mixed cultures of Propionibacterium shermanii and P. cerevisiae were used to ferment cucumber juice brine (CJB) at 22-26°C for 1.5 months. Sugar utilization ranged from 14.6 to 86.1%. pH of the fermented CJB ranged from...
Resource Type:: Dissertation
Full Text:: Abstract approved: _ / J. Michael Hudson Chemical and Sensory Analysis of Cucumber

Utilization of lignocellulosic polysaccharides

Creator:: Fenske, John J.
Abstract:: Lignocellulosic biomass represents a vast supply of fermentable carbohydrates and functional aromatic compounds. Conversion of lignocellulosics to ethanol and other useful products would be of widespread economical and environmental benefit. Better understanding of the behavior of different lignicellulosic feedstocks in fermentation protocols as well as catalytic activities involved in lignocellulosic...
Resource Type:: Dissertation
Full Text:: . John J. Fenske, Author Acknowledgements Professor Michael H. Penner has earned my deepest respect

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

Quantitative polysaccharide analysis of lignocellulosic biomass

Creator:: Fenske, John J.
Abstract:: Lignocellulosic biomass is a potential source of fermentable sugars such as glucose. Enzymatic hydrolysis of cellulose is a viable method of solubilizing the glucose from biomass, but the cellulose fraction of native lignocellulosic material is shielded from enzymatic attack by the lignin-hemicellulose matrix surrounding it. Pretreating lignocellulosic biomass with dilute...
Resource Type:: Masters Thesis
Full Text:: Polysaccharide Analysis of Lignocellulosic Biomass Abstract approved: ,. ^ , Michael H. Penner

Flavor comparison of ultra high temperature processed milk heated by Ohmic heating and conventional methods

Creator:: He, Juan
Abstract:: Ultra high temperature (UHT) processing can extend shelf life of milk to several months without refrigeration, which is more convenient and energy saving than pasteurized milk. However, the poor acceptance caused by "cooked" flavors limits its marketing growth, especially in United States. Ohmic heating, which has a more uniform and...
Resource Type:: Masters Thesis
Full Text:: Michael C. Qian Ultra high temperature (UHT) processing can extend shelf life of milk to several

Effect of high hydrostatic pressure and temperature on volatile off-flavors formation in milk

Creator:: Vazquez Landaverde, Pedro A.
Abstract:: The aroma of milk has been often defined as bland and pleasant, yet characteristic. Conventional thermal processing of milk can certainly extend shelf life, but inevitably changes its flavor. High pressure processing has been suggested as an alternative for milk pasteurization with improved fresh flavor retention. The objective of this...
Resource Type:: Dissertation
Full Text:: . CONTRIBUTION OF AUTHORS Drs. J. Antonio Tones, Michael C. Qian and Gonzalo Velazquez prepared the research

ScholarsArchive@OSU

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

Quantification of fructose equivalents in straw extracts

Characterization of substrate-velocity relationships for the cellulase enzyme complex from Trichoderma viride

Characterization of factors affecting pectinmethylesterase activity in cucumber fruit

Studies in food science for industrial applications : Chemical and sensory analysis of fermented cucumbers; insoluble chitosanpolyacrylic acid complexes

Utilization of lignocellulosic polysaccharides

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

Quantitative polysaccharide analysis of lignocellulosic biomass

Flavor comparison of ultra high temperature processed milk heated by Ohmic heating and conventional methods

Effect of high hydrostatic pressure and temperature on volatile off-flavors formation in milk

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