Index Catalog // ScholarsArchive@OSU

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

Creator:: Youssef-Hakimi, Nilo Fatemeh
Resource Type:: Masters Thesis
Full Text:: ) was isolated for its ability to produce an extracellular polysaccharide which increased the

Creator:: Simandjuntak, Valencius
Abstract:: The effect of frozen storage time on the composition of the cell wall polysaccharide (CWP) of muskmelon (Cucumis melo) cultivars at different stages of maturity was investigated. Changes in composition, firmness, drip loss, and color of Cantaloupe and Honey Dew melon flesh were determined at three stages of maturity and...
Resource Type:: Masters Thesis
Full Text:: Effect of Cultivar Maturity and Frozen Storage Time on the Cell Wall Polysaccharide Composition of Musk

Creator:: Kim, Sooyoun
Abstract:: The total and soluble nonstarch polysaccharide (NSP) components of raw, processed (canned and frozen) and home-cooked (boiled) Royal Chantenay carrots have been analyzed. NSP fractions were characterized by separation and summation of the monosaccharides resulting from acid hydrolysis of the parent polysaccharides. Total NSP was primarily composed of glucose, ~37%,...
Resource Type:: Masters Thesis
Full Text:: total and soluble nonstarch polysaccharide (NSP) components of raw, processed (canned and frozen) and

ScholarsArchive@OSU