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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:: : . , , D.v. Beavers Previously, it has not been possible to obtain a con- centrated ripe Bartlett pear

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:: Pectin Determination Polygalacturonic acid v/as used as a substitute for the precipitate to find the

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

Studies on cucumber fermentation : microbiological analyses and factors influencing bloating

Creator:: Gallagher, Daniel LeRoy
Resource Type:: Masters Thesis
Full Text:: degree of Master of Science in Food Science and Technology presented on fTl g^ JL V > / f 7 fi

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:: min, SB = sodium bicarbonate saturated solution (10% w/v) at 23°C for 48 hours, CA + SB = a two-step

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

Addressing sodium reduction and pathogen internalization in non-intact whole muscle beef : evaluation of dehydrated collagen and hydrostatic pressure as impact technologies

Creator:: Lowder, Austin Cole
Abstract:: These studies focused on maximizing the nutrition and safety of raw whole muscle beef while minimizing quality and shelf-life alteration. The first study used response surface methodology to predict fluid loss from injected beef strip loins and steaks as influenced by levels of salt and sodium phosphates (SP) in the...
Resource Type:: Dissertation
Full Text:: : ____________________________________________________________________ Christina A. Mireles DeWitt These studies focused on maximizing the nutrition and safety of

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

Characterization of pathogenic and non-pathogenic Vibrio parahaemolyticus strains and the antimicrobial activity of fruit juice and fruit extracts against seafood pathogens

Creator:: Du, Jingyi
Abstract:: Vibrio parahaemolyticus is frequently isolated or detected from raw seafoods, especially shellfish. Also, Listeria monocytogenes, Salmonella spp. are pathogens that are frequently found in ready-to-eat (RTE) seafood, such as smoked fish and shellfish, seafood salad, cooked shrimp and crabmeat, and seafood consumed raw. Two studies to improve safety in RTE...
Resource Type:: Masters Thesis
Full Text:: ; Odeyemi, 2016). V. parahaemolyticus is a Gram-negative halophilic rod-shaped bacterium with a single

ScholarsArchive@OSU

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

An improved solvent extraction of onion oil

Chemical analysis of acid precipitated colloid of ripe Bartlett pear juice

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

Studies on cucumber fermentation : microbiological analyses and factors influencing bloating

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

Addressing sodium reduction and pathogen internalization in non-intact whole muscle beef : evaluation of dehydrated collagen and hydrostatic pressure as impact technologies

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

Characterization of pathogenic and non-pathogenic Vibrio parahaemolyticus strains and the antimicrobial activity of fruit juice and fruit extracts against seafood pathogens

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