Index Catalog // ScholarsArchive@OSU

The isolation and characterization of the pectic enzymes of the McFarlin cranberry

Creator:: Arakji, Omar Ahmed
Abstract:: Cranberries are processed mainly for the production of jelly, sauce and juice. The content of pectic substances in the cranberry gives the fruit a desirable property for processing such products. Pectic enzymes which catalyze the hydrolysis of pectic substances may affect the consistency of these products. The concern of this...
Resource Type:: Dissertation
Full Text:: FARLIN CRANBERRY Abstract approved: __JI Dr. H. Y/Yang 7" Cranberries are processed mainly

Refrigerated seawater depuration for reducing Vibrio parahaemolyticus contamination in raw Pacific oysters (Crassostrea gigas)

Creator:: Yang, Qianru
Abstract:: Vibrio parahaemolyticus is a seafood-borne pathogen that can cause gastroenteritis in humans. This study investigated the effectiveness of refrigerated seawater (5°C) depuration on reducing V. parahaemolyticus in raw Pacific oysters (Crassostrea gigas). Raw Pacific oysters were inoculated with a mixed culture of five clinical strains of V. parahaemolyticus and depurated...
Resource Type:: Masters Thesis
Full Text:: OF Qianru Yang for the degree of Master of Science in Food Science and Technology presented on

Development of volatile composition and C₁₃-norisoprenoid precursors in Pinot noir grape, Development of volatile composition and C13-norisoprenoid precursors in Pinot noir grape

Creator:: Yuan, Fang
Abstract:: This study first investigated the developmental changes in the volatile composition and carotenoids of Pinot noir grapes. Grape berries were sampled every week from pea size to harvest during the 2011 and 2012 season. Carotenoids and organic acids were analyzed by HPLC. Volatile compounds were extracted from crushed berries using...
Resource Type:: Masters Thesis
Full Text:: berry and decreased β-carotene in 2012. It is evident that more sun exposure as a result of leaf

Science and efficacy of mild sodium hydroxide treatments in enzyme-based wheat straw-to-glucose processing

Creator:: Sophonputtanaphoca, Supaporn
Abstract:: The work described in this dissertation focused on chemistry related to the use of aqueous sodium hydroxide as a treatment in the processing of wheat straw. A major emphasis was the comprehensive evaluation of straw component partitioning due to sodium hydroxide (NaOH) processing. This was evaluated over a range of...
Resource Type:: Dissertation
Full Text:: and prosperity of industrial processes (Sun and Cheng, 2002; Talebnia

Data Mining in Food Science Research and Technical Functionality of Wheat Straw-Derived Fibers

Creator:: Karaarslan Urhan, Tuba
Abstract:: This dissertation focused on data mining in food science research and on the technical functional properties of wheat straw-derived biorefinery-byproduct fiber preparations as related to potential applications as food ingredients. This first study evaluated the importance of electronic bibliographic database selection and multiple database usage during the information retrieval phase...
Resource Type:: Dissertation
Full Text:: express my gratitude to Republic of Turkey, Ministry of National Education and Sun Grant, Western

Anti-inflammatory and Antioxidant Potential of Alaska Pollock Milt and Roe Hydrolysates

Creator:: Kemp, David C.
Abstract:: Ample research has demonstrated the largely untapped potential of bioactive peptides (BAPs) for treating systematic chronic inflammation (SCI). Protein hydrolysates are the mixture of peptides resulting from the hydrolytic breakdown of a protein. Numerous hydrolysates contain BAPs and exert beneficial effects in both in vitro and in vivo models. In...
Resource Type:: Masters Thesis
Full Text:: Agric. 2016, 96, 2303–2311. 42. Selamassakul, O.; Laohakunjit, N.; Kerdchoechuen, O.; Yang, L.; Maier

Comminution of Fish Frame Byproduct: Impact on Constituent Solvent-Accessibility, Alkaline Protein Extraction, and Isoelectric Precipitation

Creator:: Gaspich, Bryan
Abstract:: The seafood industry has a problem of underutilization of harvested and processed fish. Up to 60% of the weight of the fish is considered a byproduct that is typically made into fishmeal for livestock and aquaculture feed, a low-value and non-food grade product. Two species that make up major fisheries...
Resource Type:: Masters Thesis
Full Text:: ., & Yang, C. S. T. (1984). Optimization of Processing Parameters for the Preparation of Flounder Frame

Investigation of Optimal Extraction Conditions and Microencapsulation Technique for Stabilizing Anthocyanins and Polyphenols from Fruit Materials

Creator:: Wang, Wenjie
Abstract:: The objectives of this research were to investigate the optimal conditions for anthocyanins extraction from different anthocyanin rich fruit and to develop microencapsulation formulation for improving stability of anthocyanin extracts. In the extraction optimization study, two extraction methods, "conventional solvent extraction (CE)" and "ultrasound-assisted extraction (UE)" for three different anthocyanin-rich...
Resource Type:: Masters Thesis
Full Text:: .; Sun, Y.; Zhao, G.; Liao, X.; Hu, X.; Wu, J.; Wang, Z. Optimization of Ultrasound-Assisted Extraction

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

Creator:: Wightman, JoLynne Dee
Resource Type:: Dissertation
Full Text:: , their findings varied widely, from a 10% increase with Concord grapes (Yang and Wiegand, 1950) to 0

Film-forming ability of fish proteins

Creator:: Athaillah, Zatil Afrah
Abstract:: Characteristics of films obtained from fish myofibrillar proteins extracted from various solubilization methods were investigated. In this study, we utilized three agents to solubilize fish myofibrillar proteins from surimi, which are sodium chloride, sodium tripolyphosphate, and alkaline condition. The first part of this study focused on combination of sodium chloride...
Resource Type:: Masters Thesis
Full Text:: establish gelation on its own (Sun and Holley 2010). Myosin has unique characteristics for forming a gel

ScholarsArchive@OSU

The isolation and characterization of the pectic enzymes of the McFarlin cranberry

Refrigerated seawater depuration for reducing Vibrio parahaemolyticus contamination in raw Pacific oysters (Crassostrea gigas)

Development of volatile composition and C₁₃-norisoprenoid precursors in Pinot noir grape, Development of volatile composition and C13-norisoprenoid precursors in Pinot noir grape

Science and efficacy of mild sodium hydroxide treatments in enzyme-based wheat straw-to-glucose processing

Data Mining in Food Science Research and Technical Functionality of Wheat Straw-Derived Fibers

Anti-inflammatory and Antioxidant Potential of Alaska Pollock Milt and Roe Hydrolysates

Comminution of Fish Frame Byproduct: Impact on Constituent Solvent-Accessibility, Alkaline Protein Extraction, and Isoelectric Precipitation

Investigation of Optimal Extraction Conditions and Microencapsulation Technique for Stabilizing Anthocyanins and Polyphenols from Fruit Materials

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

Film-forming ability of fish proteins

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