Index Catalog // ScholarsArchive@OSU

Wheat lignin as a functional dietary fiber component

Creator:: Junyusen, Tiraporn
Abstract:: This dissertation has focused on lignin byproducts that result from the alkali processing of wheat straw. The first study evaluated the application of “standard” lignin quantification methods for summative analyses of alkali-based processes. Mass closure during NaOH processing at 25, 50, and 75°C of wheat straw was evaluated using the...
Resource Type:: Dissertation
Full Text:: , Lam and Stone 1994, Xu 2010). Lignin in cell walls is usually referred to as protolignin in order to

Wheat flour arabinoxylans in soft wheat end-use quality

Creator:: Asawaprecha, Sunida
Abstract:: Little is known about the effects of arabinoxylans (AX) on noodle quality. The aim of this study was to observe interrelationships between wheat flour AX, SRC tests, and noodle quality attributes, and to investigate the use of SRCs to predict cookie diameter. Cookie diameter is the most common index of...
Resource Type:: Masters Thesis

Use of ion-exchange and direct osmotic concentration technologies for processing cantaloupe juice

Creator:: Galeb, Abduljalil D. S.
Resource Type:: Dissertation
Full Text:: giving me the opportunity to think independently. Thanjcs also to my committee members Mina R. McDaniel

Use of anthocyanin analyses to determine glycosidase activity in juice- and wine-processing enzymes

Creator:: Wightman, JoLynne Dee
Resource Type:: Dissertation
Full Text:: anthocyanin in Pinot noir wine; R Control, Rapidase EX Color, A Rohapect VRSL, + AR 2000, * Cytolase PCL5

Understanding aroma impacts of four important volatile sulfur compounds in Oregon Pinot noir wines

Creator:: Tsai, I-Min
Abstract:: Sensory properties of four important volatile sulfur compounds, dimethyl disulfide (DMDS), diethyl disulfide (DEDS), methanethiol (MeSH) and ethanethiol (EtSH), were determined in base Oregon Pinot noir wine in order to understand their impacts on wine aroma. Detection thresholds of these four compounds in base wine were determined first. All four...
Resource Type:: Dissertation
Full Text:: : Mina R. McDaniel Sensory properties of four important volatile sulfur compounds, dimethyl disulfide

Ultrafiltration of pear juice : chemical and physical analysis

Creator:: Hodgson, Jeanne
Abstract:: Ultrafiltration of d'Anjou pear juice in the batch mode with a Romicon HFXS MXII pilot-scale ultrafilter produced a "sparkling clear", light-colored permeate which was sterile, essentially free of pectin, and lower in phenolics than the feed juice. Retention characteristics of PM-50, PM-30 and PM-10 hollow fiber membranes were tested at...
Resource Type:: Masters Thesis
Full Text:: : ULTRAFILTRATION OF PEAR JUICE: CHEMICAL AND PHYSICAL ANALYSIS r ?" Abstract approved: .„_ . ' Dr

Ultrafiltration of grape juice : effects on composition, quality and preservation

Creator:: Fombin, Joseph Forchap
Abstract:: Ultrafiltration (UF), using Romicon pilot-scale hollow-fiber cartridges (Model HFXS-MK11) in the batch mode, was investigated as a possible procedure for clarifying, stabilizing and preserving White Riesling (WR) and Thompson Seedless (ThS) grape juice. The effect of UF processing of SO₂-treated or untreated juice, of process temperature and membrane molecular weight...
Resource Type:: Masters Thesis
Full Text:: . P. E. Kifer, Dr. D. L. Griffith and Dr. R. E. Wrolstad for their kind regards during his time at

Ultrafiltration of fruit juice and wine

Creator:: Flores Gaytan, Jose Humberto
Abstract:: The possible effect of oxidation [processing with or without sulfur dioxide (±S0₂)] and of pre-ultrafiltration treatment of juices with enzymes and fining agents on flux, and on juice color, composition and stability was investigated. White Riesling juice was ultrafiltered with a Romicon system operated with a nominal molecular weight cut-off...
Resource Type:: Dissertation
Full Text:: . The author also wishes to acknowledge Dr. Mina R. McDaniel for her suggestions and able assistence

Tropical Fruit Aroma: Relevance to Oregon White Wines, the Effect of Winemaking Processes on Fermentation Esters and Volatile Thiol Levels, and the Relationship Between Sensory Perception and Volatile Chemistry

Creator:: Iobbi, Angelica
Abstract:: Aroma is one of the major components that determines the quality of wine and consumer acceptability. Fruitiness is a highly desirable aroma quality in white wines and has been well accepted by consumers across the globe. Tropical fruit aroma has been substantially studied in Sauvignon Blanc wines due to its...
Resource Type:: Dissertation
Full Text:: fruit, citrus, pear, and stone fruit aromas. Wine experts produced a more detailed description of the

Tropical Fruit Aroma in Chardonnay: Impact of Fermentation Techniques on Volatile Ester and Thiol Concentrations, Tropical Fruit Aroma Perception, Preference, and Emotional Response

Creator:: Lucas, Chase J.
Abstract:: Tropical fruit aromas are prominent in wines like Sauvignon Blanc, one of the most abundant white wines in the United States. With high consumer interest for these aromas, it has become increasingly important to understand the factors that influence the desired tropical fruit aromas in white wines. Understanding the causes...
Resource Type:: Masters Thesis
Full Text:: each wine treatment, with pome fruit, stone fruit, pineapple, honeysuckle, honey, and passionfruit

ScholarsArchive@OSU

Wheat lignin as a functional dietary fiber component

Wheat flour arabinoxylans in soft wheat end-use quality

Use of ion-exchange and direct osmotic concentration technologies for processing cantaloupe juice

Use of anthocyanin analyses to determine glycosidase activity in juice- and wine-processing enzymes

Understanding aroma impacts of four important volatile sulfur compounds in Oregon Pinot noir wines

Ultrafiltration of pear juice : chemical and physical analysis

Ultrafiltration of grape juice : effects on composition, quality and preservation

Ultrafiltration of fruit juice and wine

Tropical Fruit Aroma: Relevance to Oregon White Wines, the Effect of Winemaking Processes on Fermentation Esters and Volatile Thiol Levels, and the Relationship Between Sensory Perception and Volatile Chemistry

Tropical Fruit Aroma in Chardonnay: Impact of Fermentation Techniques on Volatile Ester and Thiol Concentrations, Tropical Fruit Aroma Perception, Preference, and Emotional Response

Limit your search

Academic Affiliation

Advisor

Commencement Year

Committee Member

Creator

Contributor

Date

Decade

Degree Field

Degree Level

Degree Name

File Format

Funding Body

Language

License

Location

Non-Academic Affiliation

Peer Reviewed

Resource Type

Rights Statement

Subject

Search Constraints

Search Results

Limit your search