Index Catalog // ScholarsArchive@OSU

Investigation of Bioactive Compounds in Different Types of Fruit Pomace and Their Applications as Bulk Materials for Creating Biocomposite

Creator:: Gouw, Virginia P.
Abstract:: The objectives of this study were to evaluate the physicochemical properties and bioactive compounds from four different types of fruit pomace, including apple, blueberry, raspberry, and cranberry, and further to investigate the feasibility of creating apple pomace based biocomposite boards using thermal compression molding and to optimize the biocomposite formulations...
Resource Type:: Masters Thesis
Full Text:: AN ABSTRACT OF THE THESIS OF Virginia P. Gouw for the

Investigation of film forming properties of beta-chitosan from jumbo squid pens (Dosidicus gigas) and improvement of water solubility of beta-chitosan, Investigation of film forming properties of β-chitosan from jumbo squid pens (Dosidicus gigas) and improvement of water solubility of β-chitosan

Creator:: Chen, Jeremy L.
Abstract:: The objectives of this project were to investigate the critical factors impacting the physicochemical and antibacterial properties of β-chitosan based films derived from jumbo squid (Dosidicus gigas) pens, and to evaluate the feasibility of improving water solubility of β-chitosan through Maillard reaction. The studies examined the effect of molecular weight...
Resource Type:: Masters Thesis
Full Text:: by molecular weight (Mw), acid and plasticizer types (P < 0.05). High molecular weight (Hw) β

Effects of refrigeration storage and processing technologies on the bioactive compounds and antioxidant capacities of blackberries ('Marion' and 'Evergreen')

Creator:: Wu, Ruyi
Abstract:: The objective of this project was to investigate the effects of refrigeration storage and processing technologies on the quality and nutraceutical benefit of blackberries. 'Marion' and 'Evergreen', the two major blackberry varieties in Oregon, were evaluated in this study. For refrigeration storage, fresh fruit were packed in clam-shell containers right...
Resource Type:: Masters Thesis
Full Text:: processing effects. TA reduced by 36.8% and 46.2% in ‘Marion’ and ‘Evergreen’, respectively (P<0.05) at the

Development of antioxidant dietary fibers from wine grape pomace and their applications as functional food ingredients

Creator:: Tseng, Angela Y.
Abstract:: Wine grape pomace (WGP), the byproduct from winemaking, is a good source of polyphenols and dietary fibers, and may be utilized as antioxidant dietary fibers (ADF) for food applications. The objectives of this thesis research were to first determine the phenolic compounds, antioxidant and antimicrobial activities in red WGP under...
Resource Type:: Masters Thesis
Full Text:: seeds and skins (P) and pomace with skins only (S) from Pinot Noir (PN) and Merlot (M) were studied

Chemical composition of dietary fiber and polyphenols of wine grape pomace skins and development of wine grape (cv. Merlot) pomace extract based films

Creator:: Deng, Qian
Abstract:: The objectives of this project were to investigate the chemical composition of five varieties of wine grape pomace (WGP) skins obtained in the Pacific Northwest of the United States with the emphasis on dietary fiber (DF) and polyphenolic compounds, and further to evaluate the feasibility of developing WGP extract based...
Resource Type:: Masters Thesis
Full Text:: . 55.8-77.5% DM in WWGP) (p<0.05). RWGP contained larger amount of soluble pectin (water soluble

Investigation of postharvest quality and storability of hardy kiwifruit (Actinidia arguta 'Ananasnaya')

Creator:: Landis Fisk, Connie
Abstract:: The objectives of this project were to determine the effects of harvest maturity, packaging, and storage conditions on subsequent fruit quality of Actinidia arguta ‘Ananasnaya’ and to investigate the use of edible coatings to improve fruit quality and storage life. The influences of harvest maturity (6.0, 8.7, 9.1, and 15.1%...
Resource Type:: Masters Thesis
Full Text:: ). Hue angles ranged from 75.4-97.5; the only significant (p<0.05) difference found was for

Development and Characterization of Novel Muffin Products for Promoting Sustainability

Creator:: Shih, Yi-Ting
Abstract:: Brewers' spent grain (BSG), the byproduct from beermaking, is a good source of protein and dietary fiber and may be utilized as a functional ingredient for food applications such as bakery goods. Starch-based film is well-known for its safety, edibility, and renewability. Starch films with the incorporation of cellulose nanofiber...
Resource Type:: Masters Thesis
Full Text:: : 105 °C impingement and 40 °C hot-air drying. The impingement drying led to significantly (P<0.05

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:: the optimal level for each factor (P< 0.05). The extraction optimization was determined based

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:: status and ability to significantly (P < 0.05) decrease extractives from apple pomace and improve board

Feasibility of developing wine grape pomace fortified baked goods for health promotion

Creator:: Walker, Rebecca M.
Abstract:: Wine grape pomace (WGP) as a source of antioxidant dietary fiber was used to fortify bread and muffins bakery goods. Pinot Noir wine grape pomace (RWGP) and Pinot Grigio wine grape pomace (WWGP) replaced wheat flour at concentration between 5-20% (w/w). The finished bread and muffin products were evaluated for...
Resource Type:: Honors College Thesis
Full Text:: advice during my time visiting their lab. I would also like to acknowledge Cindy Lederer, Jeff Clawson

New development of beta-chitosan from jumbo squid pens (Dosidicus gigas) and its structural, physicochemical, and biological properties, New development of β-chitosan from jumbo squid pens (Dosidicus gigas) and its structural, physicochemical, and biological properties

Creator:: Jung, Jooyeoun
Abstract:: β-chitin/chitosan extracted from newly utilized jumbo squid (Dosidicus gigas) pens were investigated in respect to their physicochemical properties, polymeric structures, deacetylation and depolymerization characteristics, and antioxidant and antibacterial activities. These functional properties were further compared with α-chitin/chitosan prepared from shrimp shells. Due to the low mineral content (< 1%) and...
Resource Type:: Dissertation
Full Text:: Dr. Robert McGorrin, Brian Yorgey, Jeff Clawson, and office staffs in the Food Science and

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:: , Dr. Jeff Nason and Dr. Kate Schilke for allowing me to continuously use the analytical instruments

Investigation of Hot-Air (HA) Drying Conditions and Shell Cracking Mechanism and Development of Radio-Frequency (RF) Dielectric Heating for Ensuring Quality and Reducing Shell Cracking of Oregon Hazelnuts (Corylus avellana L.)

Creator:: Wang, Wenjie
Abstract:: Oregon produces 99% US hazelnuts (Corylus avellana L.), occupying 3% world production. To ensure the quality and food safety of hazelnuts (inshells or kernels), industry and federal standards require freshly harvested nuts to be cleaned and dried to reach a final moisture content (MC) of inshells < 10%, MC of...
Resource Type:: Dissertation
Full Text:: faculty, lovely office ladies (Sarah, Debby, Christina, and Holly) and staff (Zak, Jeff and Brian) at

ScholarsArchive@OSU

Investigation of Bioactive Compounds in Different Types of Fruit Pomace and Their Applications as Bulk Materials for Creating Biocomposite

Investigation of film forming properties of beta-chitosan from jumbo squid pens (Dosidicus gigas) and improvement of water solubility of beta-chitosan, Investigation of film forming properties of β-chitosan from jumbo squid pens (Dosidicus gigas) and improvement of water solubility of β-chitosan

Effects of refrigeration storage and processing technologies on the bioactive compounds and antioxidant capacities of blackberries ('Marion' and 'Evergreen')

Development of antioxidant dietary fibers from wine grape pomace and their applications as functional food ingredients

Chemical composition of dietary fiber and polyphenols of wine grape pomace skins and development of wine grape (cv. Merlot) pomace extract based films

Investigation of postharvest quality and storability of hardy kiwifruit (Actinidia arguta 'Ananasnaya')

Development and Characterization of Novel Muffin Products for Promoting Sustainability

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

Investigation of Eco-friendly, Bio-based Methods to Produce High Quality and Water-resistant Apple Pomace Biocomposites Using Molded Pulp Technology

Feasibility of developing wine grape pomace fortified baked goods for health promotion

New development of beta-chitosan from jumbo squid pens (Dosidicus gigas) and its structural, physicochemical, and biological properties, New development of β-chitosan from jumbo squid pens (Dosidicus gigas) and its structural, physicochemical, and biological properties

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

Investigation of Hot-Air (HA) Drying Conditions and Shell Cracking Mechanism and Development of Radio-Frequency (RF) Dielectric Heating for Ensuring Quality and Reducing Shell Cracking of Oregon Hazelnuts (Corylus avellana L.)

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