Index Catalog // ScholarsArchive@OSU

Effects of cyclopropenoid fatty acids on liver plasma membranes of rainbow trout (Salmo gairdneri)

Creator:: Marino, Donald R. (Donald Robert)
Abstract:: Cyclopropenoid fatty acids (CPFA), which are a group of fatty acids produced by plants of the order Malvales, are known to induce adverse physiological effects when administered to a variety of animal species. A structurally strained cyclopropene ring is present in all CPFA and is believed responsible for the toxic...
Resource Type:: Masters Thesis
Full Text:: : Daniel P. Selivondhidc cyclopropenoid fatty acids (CPFA), which are a group of fatty acids produced

Impact of malolactic fermentation on red wine color and color stability

Creator:: Burns, Tresider R.
Abstract:: Malolactic fermentation (MLF) is an important step in the production of wines and is commonly performed in red or cool climate wines to reduce acidity. In this study the impact of MLF on red wine color and the ability of Oenococcus oeni to degrade compounds important to the development of...
Resource Type:: Masters Thesis
Full Text:: approved:______________________________________________________ James P. Osborne Malolactic

Impact of lees content, nitrogen, and elemental sulfur on volatile sulfur compound formation in Vitis vinifera L. cv. 'Pinot noir' wine

Creator:: Kraft, Daniel N.
Abstract:: One of the most common problems in wine production is the formation of hydrogen sulfide (H₂S) and other volatile sulfur compounds (VSCs), which can mask positive aromas at low concentrations and result in unpleasant aromas such as rotten egg, cabbage, garlic, and rubber at higher concentrations. Despite the large body...
Resource Type:: Masters Thesis
Full Text:: :______________________________________________________ James P. Osborne One of the most common problems in wine production is the formation

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:: AN ABSTRACT OF THE THESIS OF Virginia P. Gouw for the

Saccharification and fermentation of lignocellulosic biomass using Trichoderma reesei cellulases and Saccharomyces cerevisiae

Creator:: Chung, Yun-Chin
Abstract:: The efficiency of cellulose hydrolysis under straight saccharification and simultaneous saccharification and fermentation (SSF) conditions was evaluated using three lignocellulosic materials (switchgrass, cornstover, and poplar), which had been pretreated with dilute sulfuric acid under conditions which optimized xylose concentrations in the prehydrolysate liquid. Yields of glucose, cellobiose and ethanol obtained...
Resource Type:: Dissertation
Full Text:: , Dr. Jeff Morrell and Dr. Robert Leichiti, for their time and consideration. I especially appreciate

Influence of Fermentation Temperature and Nutrient Addition Schedules on Sensory and Chemical Characteristics of Traditional Honey Wine

Creator:: Twilley, John M.
Abstract:: Honey wine, also known as mead, is one of the oldest alcoholic beverages known to man. Made primarily from honey, water, and yeast, this beverage has recently been experiencing a resurgence in popularity. It is imperative that commercial producers focus on consistently creating quality products to differentiate themselves from competitors...
Resource Type:: Masters Thesis
Full Text:: . . . . . . . . . . . . . . . . . . . . 33 2.3 p-Values (α = 0.05) for effects of temperature, schedule, and interac- tion between

Investigation of film forming properties of beta-chitosan from jumbo squid pens (Dosidicus gigas) and improvement of water solubility of beta-chitosan, Investigation of film forming properties of β-chitosan from jumbo squid pens (Dosidicus gigas) and improvement of water solubility of β-chitosan

Creator:: Chen, Jeremy L.
Abstract:: The objectives of this project were to investigate the critical factors impacting the physicochemical and antibacterial properties of β-chitosan based films derived from jumbo squid (Dosidicus gigas) pens, and to evaluate the feasibility of improving water solubility of β-chitosan through Maillard reaction. The studies examined the effect of molecular weight...
Resource Type:: Masters Thesis
Full Text:: by molecular weight (Mw), acid and plasticizer types (P < 0.05). High molecular weight (Hw) β

Effects of refrigeration storage and processing technologies on the bioactive compounds and antioxidant capacities of blackberries ('Marion' and 'Evergreen')

Creator:: Wu, Ruyi
Abstract:: The objective of this project was to investigate the effects of refrigeration storage and processing technologies on the quality and nutraceutical benefit of blackberries. 'Marion' and 'Evergreen', the two major blackberry varieties in Oregon, were evaluated in this study. For refrigeration storage, fresh fruit were packed in clam-shell containers right...
Resource Type:: Masters Thesis
Full Text:: processing effects. TA reduced by 36.8% and 46.2% in ‘Marion’ and ‘Evergreen’, respectively (P<0.05) at the

Chemical composition of dietary fiber and polyphenols of five different varieties of wine grape pomace skins

Creator:: Deng, Qian, Penner, Michael H., and Zhao, Yanyun
Abstract:: The skins of two white wine grape pomace (WWGP) and three red wine grape pomace (RWGP) from US Pacific Northwest were analyzed for their dietary fiber (DF) and phenolics composition. DF was measured by gravimetric-enzymatic method with sugar profiling by HPLC-ELSD. Insoluble DF composed of Klason lignin (7.9-36.1% DM), neutral...
Resource Type:: Article
Full Text:: . 1.3-1.7% DM) (p<0.05). 8 Soluble polyphenols were extracted by acidified 70% acetone and measured 9

Development of antioxidant dietary fibers from wine grape pomace and their applications as functional food ingredients

Creator:: Tseng, Angela Y.
Abstract:: Wine grape pomace (WGP), the byproduct from winemaking, is a good source of polyphenols and dietary fibers, and may be utilized as antioxidant dietary fibers (ADF) for food applications. The objectives of this thesis research were to first determine the phenolic compounds, antioxidant and antimicrobial activities in red WGP under...
Resource Type:: Masters Thesis
Full Text:: seeds and skins (P) and pomace with skins only (S) from Pinot Noir (PN) and Merlot (M) were studied

ScholarsArchive@OSU

Effects of cyclopropenoid fatty acids on liver plasma membranes of rainbow trout (Salmo gairdneri)

Impact of malolactic fermentation on red wine color and color stability

Impact of lees content, nitrogen, and elemental sulfur on volatile sulfur compound formation in Vitis vinifera L. cv. 'Pinot noir' wine

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

Saccharification and fermentation of lignocellulosic biomass using Trichoderma reesei cellulases and Saccharomyces cerevisiae

Influence of Fermentation Temperature and Nutrient Addition Schedules on Sensory and Chemical Characteristics of Traditional Honey Wine

Investigation of film forming properties of beta-chitosan from jumbo squid pens (Dosidicus gigas) and improvement of water solubility of beta-chitosan, Investigation of film forming properties of β-chitosan from jumbo squid pens (Dosidicus gigas) and improvement of water solubility of β-chitosan

Effects of refrigeration storage and processing technologies on the bioactive compounds and antioxidant capacities of blackberries ('Marion' and 'Evergreen')

Chemical composition of dietary fiber and polyphenols of five different varieties of wine grape pomace skins

Development of antioxidant dietary fibers from wine grape pomace and their applications as functional food ingredients

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