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Structure of the Royal Anne cherry cuticule with special reference to cuticular penetration

Creator:: Wilson, Lester Arthur
Abstract:: The structure of the Royal Anne cherry cuticle (Prunus avium L.) and its penetration by a SO₂-calcium bisulfite brine was determined. The structural features of the cuticle are interpreted in the light of its possible significant to cuticular penetration. The morphology of the cuticle was determined by standard histological and...
Resource Type:: Masters Thesis
Full Text:: (Date) Title: STRUCTURE OF THE ROYAL ANNE CHERRY CUTICLE WITH SPECIAL REFERENCE TO CUTICULAR

Nutritional Composition Changes in Alaska Pollock (Gadus chalcogrammus) During and Between Bering Sea A and B Seasons

Creator:: Hintermeister, Clara A.
Abstract:: Alaska pollock (Gadus chalcogrammus) is a schooling whitefish native to the Bering Sea that is prized for its fillets, surimi, roe, and milt. Fillets are frequently used for popular products such as fish and chips. If collected, roe and milt are commonly exported to South Korea and Japan. However, no...
Resource Type:: Masters Thesis
Full Text:: …………………………………………………………….……. 4 2.1.3 Economic Impacts……………………………………………………………………….. 5 2.2 Utilization of Alaska Pollock

Causes of browning in pear juice concentrate during storage

Creator:: Cornwell, Chris
Resource Type:: Masters Thesis
Full Text:: Juice Concentrate 3 A. Phenolic Browning Reactions 3 B. Non-enzymatic Browning Reactions 5 Evidence

Impact of weak and strong acids on the destruction of lactic acid bacteria during high pressure processing

Creator:: Sarangapani, Rama Krishna
Abstract:: High hydrostatic pressure (HHP) affects the pH of weak acids due to an increased degree of acid dissociation while under pressure. The temporary pH reduction by high pressure in such a case may influence the barotolerance of microorganisms. The objective of this study was to determine the impact of weak...
Resource Type:: Masters Thesis
Full Text:: (3.5 to 5). All high pressure treatments were carried for 1 minute over a range of pressures (350

Sensory, microbiological, chemical, and rheological properties of reduced sodium Cheddar cheese

Creator:: Schroeder, Carla L.
Abstract:: The effect of reducing sodium chloride in Cheddar cheese was studied. Milled curd from a split-lot was salted at selected NaCl concentrations and analyzed through aging by sensory and rheological tests. Estimation of differences in compositional analysis, lactic acid populations, degree of proteolysis, water activity, and pH were also determined....
Resource Type:: Masters Thesis
Full Text:: Cheddar Cheese 5 Definition of Cheese Rheology 5 Measurement of the Rheological Properties of Cheese 5

Cooling characterization and practical utilization of sub-micron slurry ice for the chilling of fresh seafood

Creator:: Keys, Dustin R.
Abstract:: Consumption of seafood products continues to grow each year, but post-harvest losses and inedible seafood waste remain as high as 25%. Ice-based systems are the most common form of preservation to increase shelf life, preserve product quality, and enhance product safety. Slurry ice is a type of chilling media, consisting...
Resource Type:: Masters Thesis
Full Text:: .................................................................................................... 57 4.4.3.4 Total Volatile Base Nitrogen (TVB-N) .......................................... 57

Nonstarch polysaccharide fractions of raw, processed and cooked carrots

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:: LITERATURE 3 2 .1 Structure of Plant Cell Walls 3 2 .2 Determination of Dietary Fiber in Food 5 2.3

Color and pigment analyses in fruit products

Creator:: Wrolstad, Ronald E. and Oregon State University. Agricultural Experiment Station
Abstract:: Methods are described for making the following determinations in fruits and processed fruit products: anthocyanin pigment content, color density, polymeric color, browning, turbidity, and anthocyanin degradation index. Tables list the anthocyanins of common fruits, their molecular weights, molar absorbances, and wavelengths of maximum absorption. Thirty-one references are given.
Resource Type:: Technical Report
Full Text:: be obtained with a less sophisticated spectrophotometer by determining the absorbance at every 5 nm

Flavor chemistry of popcorn

Creator:: Walradt, John Pierce
Abstract:: Popcorn was popped conventionally in oil and in a microwave oven without oil. Volatile components were collected by condensation of popper headspace gases and by vacuum steam distillation of a slurry of ground, popped corn in distilled water. The organic compounds were extracted from the aqueous condensate and vacuum distillate...
Resource Type:: Dissertation
Full Text:: Reference Compounds 5 7 Furan-2-glyoxal 5 7 N-furfuryl pyrrole 58 N-furfuryl pyrrole-2-carboxaldehyde 60

The effect of sucrose, aspartame, acesulfame-K and blended aspartame/acesulfame-K on orange and strawberry flavor in model solutions

Creator:: Wiseman, Jennifer Jo
Abstract:: The effect of sweeteners on fruit flavor perception was studied through the use of fruitiness power functions for unsweetened and sweetened model systems. In the first part of the study, two isosweet concentrations of aspartame and sucrose were determined and combined with five concentrations of orange and strawberry flavorants. Fruitiness...
Resource Type:: Masters Thesis
Full Text:: volatile composition of the aroma between the unsweetened reference and the sweetened solutions

ScholarsArchive@OSU

Structure of the Royal Anne cherry cuticule with special reference to cuticular penetration

Nutritional Composition Changes in Alaska Pollock (Gadus chalcogrammus) During and Between Bering Sea A and B Seasons

Causes of browning in pear juice concentrate during storage

Impact of weak and strong acids on the destruction of lactic acid bacteria during high pressure processing

Sensory, microbiological, chemical, and rheological properties of reduced sodium Cheddar cheese

Cooling characterization and practical utilization of sub-micron slurry ice for the chilling of fresh seafood

Nonstarch polysaccharide fractions of raw, processed and cooked carrots

Color and pigment analyses in fruit products

Flavor chemistry of popcorn

The effect of sucrose, aspartame, acesulfame-K and blended aspartame/acesulfame-K on orange and strawberry flavor in model solutions

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