Index Catalog // ScholarsArchive@OSU

Effect of moisture, temperature, and sulfur dioxide on color of dried apples

Creator:: Sayavedra-Soto, Luis Alberto
Abstract:: When sulfur dioxide is used in commercial drying of fruits in combination with low storage temperatures, browning and microbial spoilage can be inhibited. However, the relationship between moisture level, storage temperature, and sulfur dioxide content on the color of dried fruit is not known; therefore the purpose of this research...
Resource Type:: Masters Thesis

Extraction and partial characterization of strawberry polyphenol oxidase

Creator:: Wesche Ebeling, Pedro Alfredo E.
Resource Type:: Masters Thesis

Purification and properties of d'Anjou pear (Pyrus communis, L.) polyphenol oxidase

Creator:: Wissemann, Kimberly Warner
Abstract:: Polyphenol oxidase (PPO) from d'Anjou pears was purified and some molecular properties were studied. The extraction of PPO was accomplished in the presence of the phenolic binder AG 2X-8 and Triton X-100. Chlorophyll pigment was removed by chromatography resulting in a clear, colorless enzyme extract. Three fractions of pear PPO...
Resource Type:: Dissertation

Preparation of a potato hydrolysate with Bacillus subtilis α-amylase

Creator:: Dondero, Marta Luisa
Abstract:: Bacillus subtilis α-amylase was used to hydrolyze starch from peeled and whole potatoes (Solanum tuberosum). Effect of gelatinization temperature, pH, enzyme concentration, temperature of hydrolysis and presence of calcium ions were investigated. Optimum conditions for hydrolysis were when α-amylase levels were 0.3 percent of the starch concentration in the presence...
Resource Type:: Masters Thesis

Release of lipase from lysosomes of rainbow trout (Salmo gairdneri) muscle subjected to low temperatures

Creator:: Geromel, Edison Jose
Resource Type:: Dissertation

Methods of extraction and characterization of polyphenol oxidase from d'Anjou pears (Pyrus Communis L.)

Creator:: Smith, Denise Myrtle
Abstract:: Using phenolic scavengers different methods were examined to determine the optimum conditions for extracting polyphenol oxidase (PPO) from d'Anjou pears. Efficiency of the extraction was evaluated based on browning of the extract, PPO activity per g of pear tissue, absorption scan of 410 nm to -240 nm, and the isozyme...
Resource Type:: Masters Thesis

Effect of maturity on the physical, chemical and sensory properties of frozen peas

Creator:: Olaeta-Coscorroza, Jose A.
Abstract:: Peas (Pisum sativum) are an important constituent in the diet of many people. Peas may be cooked and eaten as green peas shortly after harvest, stored for short periods in the pods, or, after suitable treatment, stored for long periods before consumption. Many factors influence the yield and quality of...
Resource Type:: Masters Thesis

Polyphenol oxidase of D'Anjou pears (Pyrus communis L.)

Creator:: Halim, David Husien
Abstract:: Stability, substrate and inhibitor specificity and electrophoretic properties of a crude polyphenol oxidase (PPO) preparation extracted from d'Anjou pears (Pyrus communis L.) were investigated. Levels of polyvinylpyrrolidone and pH of buffer for extraction were found to affect the specific activity of the extracted enzyme. An extract prepared with 1.5 g...
Resource Type:: Masters Thesis

Inhibition of polyphenol oxidase by sulfur dioxide

Creator:: Sayavedra-Soto, Luis Alberto
Abstract:: Inhibition of polyphenol oxidase (PPO) by sulfur dioxide (SO₂) was studied using three different sources of PPO (banana, mushroom, and pear). Several methods to detect PPO activity were tested due to SO₂, interference in some of the assays. The method using 2-nitro-5-thiobenzoic acid (TNB) to react with the quinones was...
Resource Type:: Dissertation

Purification of strawberry polyphenol oxidase and its role in anthocyanin degradation

Creator:: Wesche-Ebeling, Pedro Alfredo E.
Abstract:: Polyphenol oxidase (PPO) from strawberries was purified, partially characterized, and used to study its role in the degradation of anthocyanin pigments. The extraction method included the use of a buffered solution containing the phenolic binders Polyclar AT and Amberlite XAD-4. Addition of Triton X-100 resulted in an increase of the...
Resource Type:: Dissertation

ScholarsArchive@OSU

Effect of moisture, temperature, and sulfur dioxide on color of dried apples

Extraction and partial characterization of strawberry polyphenol oxidase

Purification and properties of d'Anjou pear (Pyrus communis, L.) polyphenol oxidase

Preparation of a potato hydrolysate with Bacillus subtilis α-amylase

Release of lipase from lysosomes of rainbow trout (Salmo gairdneri) muscle subjected to low temperatures

Methods of extraction and characterization of polyphenol oxidase from d'Anjou pears (Pyrus Communis L.)

Effect of maturity on the physical, chemical and sensory properties of frozen peas

Polyphenol oxidase of D'Anjou pears (Pyrus communis L.)

Inhibition of polyphenol oxidase by sulfur dioxide

Purification of strawberry polyphenol oxidase and its role in anthocyanin degradation

Limit your search

Academic Affiliation

Advisor

Commencement Year

Committee Member

Creator

Date

Decade

Degree Field

Degree Level

Degree Name

Language

Non-Academic Affiliation

Peer Reviewed

Resource Type

Rights Statement

Subject

Search Constraints

Search Results

Limit your search