Index Catalog // ScholarsArchive@OSU

The use of liposomes as encapsulating agents for feeding juvenile Pacific oysters (Crassostrea gigas)

Creator:: Parker, Robert S.
Abstract:: The ingestion, uptake, and metabolism of liposomes by juvenile Pacific oysters (Crassostrea gigas) were studied by several methods in an effort to assess their potential as encapsulating agents. Liposomes composed of egg phosphatidylcholine-cholesterol-stearylamine (7:1:2) formed readily and appeared stable in 20°/oo seawater. Radiotracer studies with liposomes made with ¹⁴C-labeled cholesterol...
Resource Type:: Dissertation
Full Text:: AN ABSTRACT OF THE THESIS OF Robert S. Parker for the degree

Metabolism of (1-¹⁴C) linolenic acid in coho salmon, Oncorhynchus kisutch

Creator:: Parker, Robert S.
Resource Type:: Masters Thesis
Full Text:: AN ABSTRACT OF THE THESIS OF ROBERT STANLEY PARKER for the

An improved solvent extraction of onion oil

Creator:: Hernandez-Molinar, Ernesto
Abstract:: A simple process to obtain onion oil by direct solvent extraction was proposed. Several solvents commonly utilized in the food industry were tested for their selectivity in the extraction of the oil of onion. Diethyl ether and methylene chloride appeared to be the most suitable solvents for the extraction operation....
Resource Type:: Masters Thesis
Full Text:: Improved,Solvent,Extraction of Onion Oil_ . ., ,. . Abstract approved: Darrell V. Beavers A simple

Chemical analysis of acid precipitated colloid of ripe Bartlett pear juice

Creator:: Chang, Yih Hermon
Resource Type:: Masters Thesis
Full Text:: . -J*" ' ^' With acidification, the clarification-filtration difficulties of the 1975 ripe Bartlett

Studies on cucumber fermentation : microbiological analyses and factors influencing bloating

Creator:: Gallagher, Daniel LeRoy
Resource Type:: Masters Thesis
Full Text:: i | i—y ' i ' i ' iV-irVzi J I i I i L -U_J 0 \— J—V 40 80 120

Studies on the recovery of concentrate pear essence from ripe Bartlett pears

Creator:: Miaw, Mei-chen
Abstract:: Previously, it has not been possible to obtain a concentrated ripe Bartlett pear essence. From studies of Bartlett pear aroma characteristics, it was found that methyl and ethyl decadienoates are the components contributing to the characteristic ripe Bartlett pear aroma. It was also found that only perfume-like aroma products, lacking...
Resource Type:: Masters Thesis
Full Text:: Equipment Calibration W- Calibration with Water ^^J- Calibration with Apple Juice ^5 PART II One

Pear juice concentrate studies : color stabilization by forced aeration, decolorization and clarification

Creator:: Kuhn Abaunza, Martha Cecilia
Resource Type:: Masters Thesis
Full Text:: CLARIFICATION. Abstract approved: = . Mr. Darrel V. Beavers Forced aeration of pear juice was

Investigation of Eco-friendly, Bio-based Methods to Produce High Quality and Water-resistant Apple Pomace Biocomposites Using Molded Pulp Technology

Creator:: Lang, Clara V.
Abstract:: The overall goal of this study was to utilize apple pomace, the byproduct from juice processing, as a renewable source of fiber to create sustainable packaging using molded pulp technology. The goal was accomplished through two studies: 1) to modify apple pomace fibers for increasing relative cellulose composition and improving...
Resource Type:: Masters Thesis
Full Text:: /v, wet basis) considering their water resistant properties. The optimum formulation was identified

Flavors associated with the use of Cheddar cheese whey powder in ice cream mix

Creator:: Andrews, Matthew V.
Abstract:: Flavor problems associated with the use of cheddar cheese whey in the formulation of ice cream and other food products were investigated. During spray drying of whey, which transforms bulky liquid whey into an easily transportable and storable powder, various degrees of off-flavor development may occur depending on the care...
Resource Type:: Masters Thesis
Full Text:: AN ABSTRACT OF THE THESIS OF MATTHEW V. ANDREWS for the

MONTE CARLO SIMULATION OF ORANGE JUICE PECTINMETHYLESTERASE (PME) INACTIVATION BY COMBINED PROCESSES OF HIGH HYDROSTATIC PRESSURE (HHP) AND TEMPERATURE

Creator:: Serment-Moreno, V., Mujica-Paz, H., Torres, J. A., and Welti-Chanes, J.
Abstract:: The variability effect of kinetic data was investigated by simulating orange juice pectinmethylesterase (PME) inactivation with combined processes of high hydrostatic pressure-temperature (100-500 MPa; 20-40°C), applying the Monte Carlo method. Parameters from an Eyring-Arrheniius model that predicts the kinetic inactivation constant (k) as a function of both pressure and temperature...
Resource Type:: Article
Full Text:: HYDROSTATIC PRESSURE (HHP) AND TEMPERATURE Serment-Moreno, V., Mujica-Paz, H., Torres, J. A., & Welti-Chanes

ScholarsArchive@OSU

The use of liposomes as encapsulating agents for feeding juvenile Pacific oysters (Crassostrea gigas)

Metabolism of (1-¹⁴C) linolenic acid in coho salmon, Oncorhynchus kisutch

An improved solvent extraction of onion oil

Chemical analysis of acid precipitated colloid of ripe Bartlett pear juice

Studies on cucumber fermentation : microbiological analyses and factors influencing bloating

Studies on the recovery of concentrate pear essence from ripe Bartlett pears

Pear juice concentrate studies : color stabilization by forced aeration, decolorization and clarification

Investigation of Eco-friendly, Bio-based Methods to Produce High Quality and Water-resistant Apple Pomace Biocomposites Using Molded Pulp Technology

Flavors associated with the use of Cheddar cheese whey powder in ice cream mix

MONTE CARLO SIMULATION OF ORANGE JUICE PECTINMETHYLESTERASE (PME) INACTIVATION BY COMBINED PROCESSES OF HIGH HYDROSTATIC PRESSURE (HHP) AND TEMPERATURE

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