Index Catalog // ScholarsArchive@OSU

Benefits and limitations of food processing by high-pressure technologies: effects on functional compounds and abiotic contaminants

Creator:: Escobedo-Avellaneda, Zamantha, Pateiro-Moure, Mirian, Chotyakul, Nattaporn, Torres, J. Antonio, Welti-Chanes, Jorge, and Perez-Lamela, Concepcion
Abstract:: The continuing and worldwide growth of pressure processing technologies to pasteurize and sterilize foods justifies the need to study the effects on functional compounds and nonbiotic contaminants as affected by high pressure processing (HPP) and pressureassisted thermal processing (PATP). Substantially more research will be required to determine the complex effects...
Resource Type:: Article
Full Text:: Chotyakul2,3, J. Antonio Torres3, Jorge Welti-Chanes1, and Concepción Pérez Lamela2 1 Escuela de

Intrinsic and extrinsic quality of West Coast albacore tuna (Thunnus alalunga)

Creator:: Wheeler, Sena C.
Abstract:: The purpose of this study is to identify the intrinsic and extrinsic quality characteristics of West Coast albacore tuna (Thunnus alalunga). Albacore tuna were troll caught off the Oregon coast and transferred to the Oregon State University Seafood laboratory in Astoria, Oregon. Core samples were extracted from six designated body...
Resource Type:: Masters Thesis
Full Text:: others 1974; Stansby 1976; Dotson 1978; Gallardo and others 1989; Perez-Villarreal and Pozo 1990) and

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:: ), minced fish (Sanchez-Alonso, Jimenez-Escrig, Saura-Calixto, & Borderias, 2008) and chicken patties

Wine Grape Pomace as Antioxidant Dietary Fiber for Enhancing Nutritional Value and Improving Storability of Yogurt and Salad Dressing

Creator:: Tseng, Angela and Zhao, Yanyun
Abstract:: Wine grape pomace (WGP) as a source of antioxidant dietary fiber (ADF) was fortified in yogurt (Y), Italian (I) and Thousand Island (T) salad dressings. During the three weeks of storage at 4 °C, viscosity and pH of WGP-Y increased and decreased, respectively, but syneresis and lactic acid percentage of...
Resource Type:: Article
Full Text:: -Ayerdi, Brenes & 5 Viveros, 2009; Sánchez-Alonso, Jiménez-Escrig, Saura-Calixto & Borderías, 2007

Chemical composition of dietary fiber and polyphenols of wine grape pomace skins and development of wine grape (cv. Merlot) pomace extract based films

Creator:: Deng, Qian
Abstract:: The objectives of this project were to investigate the chemical composition of five varieties of wine grape pomace (WGP) skins obtained in the Pacific Northwest of the United States with the emphasis on dietary fiber (DF) and polyphenolic compounds, and further to evaluate the feasibility of developing WGP extract based...
Resource Type:: Masters Thesis
Full Text:: dietary fiber. Marcel Dekker, Inc., New York, USA. pp1-194. Goñi, I., Díaz-Rubio, M.E., Pérez-Jimenez, J

Fruit quality evaluation of strawberries (Fragaria ananassa) grown in California and Oregon

Creator:: Jetti, Rajesh R.
Abstract:: Five genotypes from California (Ventana, Caniarosa, San Miguel, 13G97, and Venice) and Oregon (Totem, Puget Reliance, Puget Summer, Hood and Independence) were evaluated for quality. The volatile compounds were analyzed using head space solid phase micro extraction-gas chromatography-flame ionization detection (GGFID) and gas chromatography-mass spectrometry (GC-MS). Odor activity values of...
Resource Type:: Masters Thesis

Biochemical and gelation properties of fish protein isolate prepared under various pH and ionic strength conditions

Creator:: Thawornchinsombut, Supawan
Abstract:: A novel method for isolating fish proteins by shifting pH to high acid or high alkali pH was the focus of the study. Biochemical and physicochemical properties of various pH-treated soluble fish proteins as a function of ionic strength were determined. Effect of ionic strength and various storage conditions on...
Resource Type:: Dissertation
Full Text:: NA76RG0476 (project number R/SF-24). CONTRIBUTION OF AUTHORS Dr. Eunice C.Y. Li-Chan, professor, and

Influence of Biotic and Abiotic Factors on Yeast Communities during Cold Soak and the Consequences for Wine Aroma

Creator:: Johnson, Jared D.
Abstract:: Pre-fermentation cold soak is a winemaking technique used to alter the color, mouthfeel, and aroma of red wine. While it is still debated what impact cold soak has on these wine quality parameters, current thoughts are that resident yeast populations found in fresh grape must play a role in altering...
Resource Type:: Masters Thesis
Full Text:: , mouthfeel, and aroma (Moreno-Pérez et al. 2013, Sacchi et al. 2005). Furthermore, cold soak fosters the

The Role of Ascorbic Acid, β-Cyclodextrins, and Alternative Substrates in Dictating Rates of Polyphenol Oxidase-Catalyzed Browning in Potato-Based Reaction Mixtures

Creator:: Jiang, Shu
Abstract:: Enzymatic browning is a consequence of a series of reactions initiated by polyphenol oxidase (PPO)-catalyzed quinone formation. Unwanted browning negatively affects food quality and lowers consumer acceptability. Thus, there is general interest in strategies to control enzymatic browning. Cyclodextrins are cyclic glucan oligosaccharides that form inclusion complexes with a number...
Resource Type:: Dissertation
Full Text:: & Whitaker, 1984; Sanchez-Ferrer & Garcia-Carmona, 1992). Although there are a variety of approaches exist

Anti-obesity and Metabolic Health Impact of Pacific Dulse (Devaleraea mollis) and Nori (Pyropia spp.) Seaweeds in Western Diet-Induced Obese C57BL/6J Mice

Creator:: Zhou, Leyi
Abstract:: Seaweeds have gained tremendous recognition as a highly nutritious and sustainable crop. The diverse components of seaweeds are known to exhibit a wide range of bioactivities, including anti-inflammatory, anti-diabetic, and cardiovascular health benefits. One such promising seaweed is Pacific dulse (Devaleraea mollis). While it holds great cultivating potential on the...
Resource Type:: Masters Thesis

ScholarsArchive@OSU

Benefits and limitations of food processing by high-pressure technologies: effects on functional compounds and abiotic contaminants

Intrinsic and extrinsic quality of West Coast albacore tuna (Thunnus alalunga)

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

Wine Grape Pomace as Antioxidant Dietary Fiber for Enhancing Nutritional Value and Improving Storability of Yogurt and Salad Dressing

Chemical composition of dietary fiber and polyphenols of wine grape pomace skins and development of wine grape (cv. Merlot) pomace extract based films

Fruit quality evaluation of strawberries (Fragaria ananassa) grown in California and Oregon

Biochemical and gelation properties of fish protein isolate prepared under various pH and ionic strength conditions

Influence of Biotic and Abiotic Factors on Yeast Communities during Cold Soak and the Consequences for Wine Aroma

The Role of Ascorbic Acid, β-Cyclodextrins, and Alternative Substrates in Dictating Rates of Polyphenol Oxidase-Catalyzed Browning in Potato-Based Reaction Mixtures

Anti-obesity and Metabolic Health Impact of Pacific Dulse (Devaleraea mollis) and Nori (Pyropia spp.) Seaweeds in Western Diet-Induced Obese C57BL/6J Mice

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