Index Catalog // ScholarsArchive@OSU

Physicochemical and microbiological characteristics of surimi seafood under thermal and E-beam processing

Creator:: Jaczynski, Jacek
Abstract:: Effects of thermal and electron beam (e-beam) processing on microbial inactivation and physichochemical properties of surimi and surimi seafood were investigated. Thermal-death-time (TDT) concept was used to model Staphylococcus aureus inactivation by heat and e-beam. Gurney-Lurie charts were used to estimate temperature during thermal processing of surimi seafood. Dose mapping...
Resource Type:: Dissertation
Full Text:: : "Physicochemical and Microbiological Characteristics of Surimi Seafood under Thermal and E-beam Prnr.essinp

Enzymatic formation and influence of variety, maturity and processing on volatiles of the carrot, Daucus carota L.

Creator:: Heatherbell, D. A. (David A.)
Resource Type:: Dissertation
Full Text:: CARROT, DAUCUS CAROTA L. Abstract approved: ,. =_^ . Dr. R. E. Wrolstad Carrot

Interactions between Oenococcus oeni and Brettanomyces bruxellensis during winemaking and consequences for wine quality

Creator:: DuBois, Aubrey E.
Abstract:: The growth of Brettanomyces bruxellensis is a major cause of wine spoilage due tothe production of the volatile phenols 4-ethylphenol (4-EP) and 4-ethylguaiacol (4-EG), derivatives of p-coumaric acid and ferulic acid. During the winemaking process,some microorganisms can impact the concentration of the 4-EP precursors pcoumaricand coutaric acid (tartaric acid-esterified p-coumaric...
Resource Type:: Masters Thesis
Full Text:: AN ABSTRACT OF THE THESIS OF Aubrey E. DuBois for

Some microbiological and sensory characteristics of Cheddar cheese manufactured from conventional and ultrafiltered-concentrated milk

Creator:: Betancur, Carmen L.
Abstract:: Cheddar cheese making from ultrafiltered (UF) concentrated milk potentially increases yield, saves raw materials, cuts transportation costs, minimizes waste pollution, and stream-lines production. However, the resulting UF-cheese has been found to differ from conventionally made cheese (CM-cheese) in its casein matrix and ripening process. UF and CM Cheddar cheeses were...
Resource Type:: Masters Thesis
Full Text:: - Concentrated milk. Abstract approved: r u. Wilfiam E. Sandine Cheddar cheese making from

The influence of mold contamination, processing and maturity on the volatiles of the strawberry, Fragaria ananassa Duch.

Creator:: Amos, James Franklin
Abstract:: The effects of mold level (Botrytis cinerea), processing method (fresh, individually quick frozen (IQF), frozen sugared sliced (FSS), freeze dried (FD), canned, and preserves), and maturity (underripe, normal, and overripe) and strawberry volatiles were analyzed by gas liquid chromatography (GLC) using on-column entrainment of headspace volatiles in aqueous extracts. Computerized...
Resource Type:: Dissertation
Full Text:: VOLATILES OF THE STRAWBERRY, FRAGARIA ANANASSA DUCH. Abstract approved: Yt - ' M_ Dr. R. E

Radish anthocyanin extract as a natural red colorant for maraschino cherries

Creator:: Hundskopf, Maria Monica Giusti
Abstract:: Red radish anthocyanin extract (RAE) was investigated for coloring brined cherries as an alternative to FD&C Red No. 40. Red radish (Raphanus sativus L.) anthocyanins were extracted from liquid nitrogen powdered epidermal tissue using acetone, partitioned with chloroform, and isolated using C-18 resin. The monomeric anthocyanin content was determined by...
Resource Type:: Masters Thesis
Full Text:: Ronald E. Wrolstad Red radish anthocyanin extract (RAE) was investigated for coloring brined cherries

[9,10-methylene-¹⁴C] sterculic acid metabolism in the rat : urinary metabolites, liver tissue distribution, and induced [omega]-hydroxylase activity

Creator:: Eisele, Thomas Anthony
Abstract:: Corn oil (CO) and Sterculic foetida oil (SFO) fed rats were injected with [9, 10-methylene-¹⁴C]sterculic acid. Less than 1% of the label was expired as carbon dioxide. The majority of the label was excreted in the urine as short-chain dicarboxylic acids with an intact cyclopropane ring. The major metabolites for...
Resource Type:: Masters Thesis
Full Text:: Joseph E. I^ixon Corn oil (CO) and Sterculic foetida oil (SFO) fed rats were 14 injected with [9

Development of a product which simulates abalone texture from Alaska Pollock (Theragra chalcogramma) Surimi

Creator:: Chang, Seong Ook
Abstract:: The objective of these studies was to develop an analog from surimi that would resemble abalone. Preliminary studies involved the standardization of batter preparation conditions, such as pH adjustment, optimum moisture content and batter mixing time. The texture of a gelled analog prepared with different protein adjuncts egg white, gluten...
Resource Type:: Masters Thesis
Full Text:: Abstract approved ^ Lucina E. Lampil The objective of these studies was to develop an analog from

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:: and support help me go through my research. I am very thankful to my committee; Dr. E. Kolbe; Dr. W

Investigation of postharvest quality and storability of hardy kiwifruit (Actinidia arguta 'Ananasnaya')

Creator:: Landis Fisk, Connie
Abstract:: The objectives of this project were to determine the effects of harvest maturity, packaging, and storage conditions on subsequent fruit quality of Actinidia arguta ‘Ananasnaya’ and to investigate the use of edible coatings to improve fruit quality and storage life. The influences of harvest maturity (6.0, 8.7, 9.1, and 15.1%...
Resource Type:: Masters Thesis
Full Text:: folate, and possibly vitamins E and K (Ferguson and Ferguson, 2003). Dietary fiber may be responsible

ScholarsArchive@OSU

Physicochemical and microbiological characteristics of surimi seafood under thermal and E-beam processing

Enzymatic formation and influence of variety, maturity and processing on volatiles of the carrot, Daucus carota L.

Interactions between Oenococcus oeni and Brettanomyces bruxellensis during winemaking and consequences for wine quality

Some microbiological and sensory characteristics of Cheddar cheese manufactured from conventional and ultrafiltered-concentrated milk

The influence of mold contamination, processing and maturity on the volatiles of the strawberry, Fragaria ananassa Duch.

Radish anthocyanin extract as a natural red colorant for maraschino cherries

[9,10-methylene-¹⁴C] sterculic acid metabolism in the rat : urinary metabolites, liver tissue distribution, and induced [omega]-hydroxylase activity

Development of a product which simulates abalone texture from Alaska Pollock (Theragra chalcogramma) Surimi

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

Investigation of postharvest quality and storability of hardy kiwifruit (Actinidia arguta 'Ananasnaya')

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