Index Catalog // ScholarsArchive@OSU

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:: that occurs as a result of both endogenous and exogenous (Myxosporidian parasite infection) cathepsin

Characterization of pathogenic and non-pathogenic Vibrio parahaemolyticus strains and the antimicrobial activity of fruit juice and fruit extracts against seafood pathogens

Creator:: Du, Jingyi
Abstract:: Vibrio parahaemolyticus is frequently isolated or detected from raw seafoods, especially shellfish. Also, Listeria monocytogenes, Salmonella spp. are pathogens that are frequently found in ready-to-eat (RTE) seafood, such as smoked fish and shellfish, seafood salad, cooked shrimp and crabmeat, and seafood consumed raw. Two studies to improve safety in RTE...
Resource Type:: Masters Thesis
Full Text:: strains. There was a significant effect of strain type (non-pathogenic vs pathogenic, P < 0.001

Ultrafiltration of grape juice : effects on composition, quality and preservation

Creator:: Fombin, Joseph Forchap
Abstract:: Ultrafiltration (UF), using Romicon pilot-scale hollow-fiber cartridges (Model HFXS-MK11) in the batch mode, was investigated as a possible procedure for clarifying, stabilizing and preserving White Riesling (WR) and Thompson Seedless (ThS) grape juice. The effect of UF processing of SO₂-treated or untreated juice, of process temperature and membrane molecular weight...
Resource Type:: Masters Thesis
Full Text:: . A. Heatherbell Ultrafiltration (UF), using Romicon pilot-scale hollow-fiber cartridges (Model

The influence of preadsorbed milk proteins on adhesion of Listeria monocytogenes to silica surfaces

Creator:: Al-Makhlafi, Hamood K.
Abstract:: β-lactoglobulin (β-Lg), bovine serum albumin (BSA), α-lactalbumin (α-Lac), and β-casein were adsorbed onto silanized silica surfaces of low and high hydrophobicity for 8 h, and β-Lg and BSA for 1 h. The surfaces were incubated in buffer for 0, 5, 10, or 15 h and then contacted with Listeria monocytogenes...
Resource Type:: Dissertation
Full Text:: Surfaces. Abstract approved by^ . JtisepA Nfcfeilir^ . $ark A. iD^jfescl: Dr, Dr. ferk A- iD

Two Studies Addressing Practical Needs of Wheat Farmers, Processors, and Breeders : Changes in Falling Number and Alpha-amylase During Grain Storage, and Improved Predictions of Wheat-flour Dough Properties

Creator:: Adams, Mike R.
Abstract:: Wheat (Triticum aestivum) is a globally traded staple food crop. The diverse and pleasing nature of wheat-derived products is a result of the complex interactions of the polymeric components from the wheat endosperm. Changes in the functionality of these polymeric components, as a result of changes in growing conditions or...
Resource Type:: Masters Thesis
Full Text:: (Triticum aestivum) is a globally traded staple food crop. The diverse and pleasing nature of wheat

Influence of Soft Wheat Characteristics on Quality of Batter-based Products

Creator:: Fajardo Centeno, Carlos A.
Abstract:: Wheat is a globally traded staple crop. Wheat is important in human diets because of its agronomic adaptability, physical characteristics, functionality for the production of leavened products and nutritional value. Two significant characteristics make wheat an important staple food-crop. First, the proteins present in wheat endosperm have attributes that enable...
Resource Type:: Dissertation
Full Text:: AN ABSTRACT OF THE DISSERTATION OF Carlos A

A guide to the fermentation and distillation of whey for potable spirit production

Creator:: Risner, Derrick
Abstract:: Whey is co-product of cheese production and is produced at 9:1 whey to cheese ratio. Whey is broadly classified into two types, sweet and acid whey. Large cheese manufacturers have developed whey processing techniques to convert sweet whey into value added products such as protein powders and emulsifiers. Acid whey...
Resource Type:: Masters Thesis
Full Text:: Technology presented on March 2, 2018 Title: A Guide to the Fermentation and Distillation of Whey for

Studies in cereal science : arabinoxylans, glutenins, and their interactions; determining optimum water addition in noodle doughs; and quality and nutritional traits in a hard x soft wheat cross

Creator:: Kongraksawech, Teepakorn
Abstract:: The major components of wheat flour are keys to its functionality in processing and product quality. The major components, other than the lipids, are polymers: starch, protein, and non-starchy polysaccharides (NSP). In wheat NSP are primarily arabinoxylans (AX). These components are compartmentalized in the grain but are forced into close...
Resource Type:: Dissertation
Full Text:: Optimum Water Addition in Noodle Doughs; and Quality and Nutritional Traits in a Hard x Soft Wheat Cross

Investigations of gluten proteins from functional and historical perspective

Creator:: Zhang, Ying
Abstract:: Wheat (Triticum aestivum) is one of the world’s major staple food crops, with flour produced from starchy endosperm being used for breads, cakes, noodles and various other wheat-based foods. The unique bread making properties of wheat are primarily attributed to its gluten-forming storage proteins: gliadins and glutenins. This study investigated...
Resource Type:: Masters Thesis
Full Text:: indirectly measuring α- amylase through it effects on the physical consistency of a cooked flour-water

High-throughput Sequencing to Characterize the Microbial Diversity and Functional Properties of Cheese

Creator:: Choi, Jungmin
Abstract:: Cheese is a fermented dairy product that is made from animal milk and is considered to be healthy food due to its available nutrients and potential probiotic characteristics. Since the microbes in the cheese matrix directly contribute to the quality and physicochemical properties of cheese, it is important to understand...
Resource Type:: Masters Thesis
Full Text:: discussions for my research. It is a pleasure to thank Robin Frojen who provided cheese samples for my

ScholarsArchive@OSU

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

Characterization of pathogenic and non-pathogenic Vibrio parahaemolyticus strains and the antimicrobial activity of fruit juice and fruit extracts against seafood pathogens

Ultrafiltration of grape juice : effects on composition, quality and preservation

The influence of preadsorbed milk proteins on adhesion of Listeria monocytogenes to silica surfaces

Two Studies Addressing Practical Needs of Wheat Farmers, Processors, and Breeders : Changes in Falling Number and Alpha-amylase During Grain Storage, and Improved Predictions of Wheat-flour Dough Properties

Influence of Soft Wheat Characteristics on Quality of Batter-based Products

A guide to the fermentation and distillation of whey for potable spirit production

Studies in cereal science : arabinoxylans, glutenins, and their interactions; determining optimum water addition in noodle doughs; and quality and nutritional traits in a hard x soft wheat cross

Investigations of gluten proteins from functional and historical perspective

High-throughput Sequencing to Characterize the Microbial Diversity and Functional Properties of Cheese

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