Index Catalog // ScholarsArchive@OSU

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:: ), minced fish (Sanchez-Alonso, Jimenez-Escrig, Saura-Calixto, & Borderias, 2008) and chicken patties

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:: (Croatia). Food Chem.. 119, 715-723. Özkan, G., Sagdiç, O., Baydar N.G., Kurumahmutoglu, Z. 2004

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

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:: Sanchez, P. Bioactive Substances with Preventive Effect in Cardiovascular Diseases. Nutr. Hosp. 2015, 32

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:: .-Plast. Technol. Eng. 56, 805– 823. Deng, Z., Jung, J., Simonsen, J., Zhao, Y., 2018. Cellulose

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

Effect of organic production system and harvest date on the quality of blackberry fruit for fresh and processed markets

Creator:: Liu, Mingyang
Abstract:: Blackberry (Rubus sp.) fruit are a good source of phenolic compounds and anthocyanins, and are consumed in fresh and processed forms. Though organic products become more popular, limited information is available about how different organic production methods affect the post-harvest quality of blackberry fruit. The objective of this project was...
Resource Type:: Masters Thesis

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

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:: Food Science, 76(3), E309–E317. https://doi.org/10.1111/j.1750-3841.2011.02090.x Deng, Z., Jung, J

ScholarsArchive@OSU

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

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

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

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

Effect of organic production system and harvest date on the quality of blackberry fruit for fresh and processed markets

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

Development and Characterization of Novel Muffin Products for Promoting Sustainability

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