Index Catalog // ScholarsArchive@OSU

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

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

Glass capillary gas chromatographic analysis for trace amounts of cyclopropenoid fatty acids

Creator:: Ryan, Daberath
Abstract:: Dietary cyclopropenoid fatty acids (CPFA) have long been known to cause pronounced physiological disorders in both farm and laboratory animals. Past work has shown CPFA to be a powerful promoter of carcinogenesis in trout, rats and mice. Sterculic and malvalic acids (CPFA's) are found in seed lipids of plants from...
Resource Type:: Masters Thesis
Full Text:: other members of my graduate committee, Drs. M. Hudson, W. Sandine, and W. Denison. Special thanks

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

The microbial stability of refrigerated intermediate moisture foods

Creator:: Li, Ken-yuon
Abstract:: The lag phase, the specific growth rate, the minimum a [subscript w] required for growth and the temperature characteristic of Fsendomonas fluorescens, Brochothrix thermosphacta, Salmonella typhlmurium, Streptococcus faecalis and, Staphylococcus aureus have been studied in liquid model media under controlled temperature and a [subscript w] conditions. The results show that...
Resource Type:: Dissertation
Full Text:: Doctor of Philosophy Completed August 5, 1988 Commencement June, 1989 APPROVED: Profes'sor o^f

Stability and gel strength of meat emulsions made with prerigor, preblended beef and reduced salt levels

Creator:: Wiser, Cathy
Abstract:: The purpose of this study was to investigate the use of preblended, prerigor beef in reduced salt meat batters. The functional properties of water-holding capacity, fat binding and gel strength were evaluated. Proximate analyses (protein, moisture and fat contents) of all cooked samples were performed, in duplicate. The sternomandibularis muscle...
Resource Type:: Masters Thesis
Full Text:: , Abstract approved: , (/ Allen F. Anglemier The purpose of this study was to investigate the use of

Development and Characterization of Novel Muffin Products for Promoting Sustainability

Creator:: Shih, Yi-Ting
Abstract:: Brewers' spent grain (BSG), the byproduct from beermaking, is a good source of protein and dietary fiber and may be utilized as a functional ingredient for food applications such as bakery goods. Starch-based film is well-known for its safety, edibility, and renewability. Starch films with the incorporation of cellulose nanofiber...
Resource Type:: Masters Thesis
Full Text:: career and life. I would also like to recognize Dr. Dave Stone, Dr. Andrew Ross, and Dr. Adrian F

Sub-threshold effects on the perceived intensity of recognizable odorants : the roles of functional groups and carbon chain lengths

Creator:: Lopetcharat, Kannapon
Abstract:: Sub-threshold effects were studied in binary and tertiary mixtures comprising a panel-recognition-concentration odorant and sub-threshold odorant(s). Sub-threshold condition was maintained by controlling the sub-threshold concentration as percentages of subjects' individual detection threshold. The perceived intensities (overall intensity and several descriptors) of recognizable odorants were rated using magnitude estimation. Sub-threshold suppression...
Resource Type:: Dissertation
Full Text:: Technology Chair of DepartmWiL^f Food Science and Technology Dean of Grai/ukt^ School ^dul I understand

Induction of hepatic microsomal enzymes in rainbow trout by dietary aroclor 1254 and the effect of cyclopropene fatty acids

Creator:: Voss, Sherri Denise
Abstract:: A dietary level of Aroclor 1254 (100 ppm) was fed to rainbow trout (Salmo gairdneri) for 15 weeks to determine the effects on hepatic microsomal enzyme induction. Fish were also fed combined polychlorinated biphenyl (PCB) (100 ppm) and cyclopropene fatty acids (CPFA) (50 ppm) to determine the effects on mixed...
Resource Type:: Masters Thesis
Full Text:: /FDA, 1977). Despite these tolerance levels, Hudson River trout and salmon have PCB levels that

Essence recovery from strawberry pomace

Creator:: Schen, Julie A.
Resource Type:: Masters Thesis
Full Text:: . and Hudson, J. S. 1971a. Factors influencing the development of aroma in apple peels. J. Sci. Fd

ScholarsArchive@OSU

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

Characterization of factors affecting pectinmethylesterase activity in cucumber fruit

Glass capillary gas chromatographic analysis for trace amounts of cyclopropenoid fatty acids

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

The microbial stability of refrigerated intermediate moisture foods

Stability and gel strength of meat emulsions made with prerigor, preblended beef and reduced salt levels

Development and Characterization of Novel Muffin Products for Promoting Sustainability

Sub-threshold effects on the perceived intensity of recognizable odorants : the roles of functional groups and carbon chain lengths

Induction of hepatic microsomal enzymes in rainbow trout by dietary aroclor 1254 and the effect of cyclopropene fatty acids

Essence recovery from strawberry pomace

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