Index Catalog // ScholarsArchive@OSU

Effect of maturity on the physical, chemical and sensory properties of frozen peas

Creator:: Olaeta-Coscorroza, Jose A.
Abstract:: Peas (Pisum sativum) are an important constituent in the diet of many people. Peas may be cooked and eaten as green peas shortly after harvest, stored for short periods in the pods, or, after suitable treatment, stored for long periods before consumption. Many factors influence the yield and quality of...
Resource Type:: Masters Thesis
Full Text:: FROZEN PEAS ( Abstract approved: r ^_______ Dr. Morris W. M($nngomery^ Peas (Pisum

Effects of maturity and blanching on carbohydrate components of frozen normal sweet (su) and supersweet (sh₂) corn

Creator:: Su, Shanghe
Abstract:: Three varieties of sweet corn (Zea mays L.) , including two supersweet (Crisp 'N Sweet 710 and Rogers 3376) and one normal sweet (Jubilee), were harvested at six stages of maturity (80-72% moisture for supersweet and 75-68% moisture for normal sweet) at three days intervals. Changes in physical and chemical...
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:: W. Park, for his guidance throughout all aspects of the graduate program. He provided me with

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:: . Cain, Dr. W. D. Loomis, Dr. A. W. Anderson, and Dr. K. E. Rowe, for their

Immobilization of hen egg white lysozyme by the sole histidine residue to polystyrene beads through peptide spacers

Creator:: Wu, Yawen
Abstract:: Lysozyme is a natural antimicrobial agent that is effective against many food spoilage and pathogenic microorganisms by disintegrating their cell walls. Immobilization of lysozyme has attractive applications for use in the food industry: (1) The enzyme could be readily separated from treated foods and beverages and re-used while the foods...
Resource Type:: Dissertation
Full Text:: wavelength of 440 nm to follow the cell lysis (Dickman and Proctor, 1952; Smith et al. 1955), while others

Cellulose Nanomaterial Incorporated Edible Coatings for Improving Storability of Postharvest Fruit: Mechanisms, Development and Validation

Creator:: Deng, Zilong
Abstract:: The overall objective of this dissertation study was to develop and validate the performance of cellulose nanomaterials (CNs) incorporated fruit coatings for improving the storability of postharvest pears and bananas under various storage conditions. Four specific studies were conducted to fulfill the research objectives as stated below. First, cellulose nanocrystal...
Resource Type:: Dissertation
Full Text:: % and 0.2%, w/w) reinforced chitosan (CH, 2% w/w) coatings were evaluated for delaying ripening and

Permeability properties of an edible methylcellulose-palmitic acid film

Creator:: Rico-Pena, Delmy del Carmen
Abstract:: The use of edible coatings in combination with antimicrobial agents enhances the microbial stability of foods. In this study we evaluated the potassium sorbate and sorbic acid permeability of an edible methylcellulose (MC) - palmitic acid (PA) film with a MC:PA ratio of 3:1. Permeability cell measurements were used to...
Resource Type:: Masters Thesis
Full Text:: a 2.5% w/v potassium sorbate solution at the same a^ as the upper chamber. Samples (0.5 mL) were

Determination of the quality of radiation-pasteurized halibut (Hippoglossus stenolepis) during storage

Creator:: Serrano, Lolita Bate
Abstract:: The quality of radiation-pasteurized halibut stored at 34°F was evaluated subjectively and objectively over a period of 18 weeks. Results of flavor evaluation and chemical analyses showed that the storage life of halibut irradiated at 0.50, 0.75 and 1.00 megarad was extended more than threefold. Although irradiated samples were consistently...
Resource Type:: Masters Thesis
Full Text:: Dutiyabodhi and Dr. A. W. Anderson of the Department of Microbiology for their assistance in the

An investigation of the carbonyl compounds in gamma irradiated milk fat

Creator:: Papaioannou, Stamatios Evangelos
Resource Type:: Masters Thesis
Full Text:: Dr. M. W. Montgomery, as well as all his fellow graduate students for their cooperation in

Flavor chemistry of irradiated milk fat

Creator:: Khatri, Lakho Lilaram
Abstract:: Increasing interest has been shown in the irradiation sterilization and irradiation pasteurization of foods, but problems of off-flavors and odors are still unsolved, especially in the case of dairy products. From the flavor chemistry point of view, milk lipids are very highly susceptible to irradiation effects. Therefore, this investigation was...
Resource Type:: Dissertation
Full Text:: -flavors are detected (La Fuente, Goldblith and Proctor, 1959; Goldblith and Proctor, 1956

ScholarsArchive@OSU

Effect of maturity on the physical, chemical and sensory properties of frozen peas

Effects of maturity and blanching on carbohydrate components of frozen normal sweet (su) and supersweet (sh₂) corn

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

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

Immobilization of hen egg white lysozyme by the sole histidine residue to polystyrene beads through peptide spacers

Cellulose Nanomaterial Incorporated Edible Coatings for Improving Storability of Postharvest Fruit: Mechanisms, Development and Validation

Permeability properties of an edible methylcellulose-palmitic acid film

Determination of the quality of radiation-pasteurized halibut (Hippoglossus stenolepis) during storage

An investigation of the carbonyl compounds in gamma irradiated milk fat

Flavor chemistry of irradiated milk fat

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