Index Catalog // ScholarsArchive@OSU

Effects of temperature and holding time during pre-blanch on pH, pectic substances and quality characteristics of canned green beans

Creator:: Boni, Magloire C.
Abstract:: Physical, chemical and sensory attributes were examined on canned green beans (Oregon 1604) of sieve sizes 3 & 4 and 5 & 6 after one and three months of storage at room temperature (RT). The green beans subjected to different pre-blanch conditions in water (T1t1: 160°F - 30 min.; T1t2:...
Resource Type:: Masters Thesis
Full Text:: preparation of this thesis. I am also grateful to Dr. W. David Loomis and Dr. Mina R. McDaniel who agreed

Evaluating a value-added product through studies on consumer acceptability, sensory properties, and their correlations to biochemical and instrumental texture properties : the case of Pacific whiting (Merluccius productus) individually quick frozen (IQF) fillets

Creator:: Aksornsri, Weeraporn
Abstract:: Pacific whiting (Merluccius productus) is the most abundant groundfish species off the California, Oregon and Washington Coasts. The fish are mainly used as a raw material for the production of surimi. However, it is not economically wise to depend only on one product. There is a need to diversify the...
Resource Type:: Dissertation
Full Text:: member, Dr. Mina R. McDaniel. She was always willing to advise, listen, and showed patience with my

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:: to thank Dr. Mina McDaniel for believing in me and being a source of constant support. I would

Effect of dietary ethanol and zinc on vitamin B-6 metabolism in the rat

Creator:: Wan, Daisy
Resource Type:: Masters Thesis
Full Text:: Dr. Mina McDaniel) for taking time out of their schedules to serve on the committee. I would also

New male sterile mutant in cucumber (Cucumis sativus L.) : inheritance, genetic relationship to other mutants and sex types, and response to chemical and environmental factors

Creator:: Zhang, Qi (Qi Qun), 1956-
Abstract:: A new male sterile (MS) mutant was found in 1988 in an inbred line of cucumber (Cucumis sativus L.) in the greenhouse of Sunseeds Company. The mutant is characterized by normal corolla in both male and female flowers, normal fertility in the female, and absence of pollen in otherwise normal-appearing...
Resource Type:: Dissertation
Full Text:: and thanks are extended to Drs. S. J. Knapp, Don F. Grabe and M. R. McDaniel for their willingness

Development of a process for production of cantaloupe juice concentrate and determination of its composition and quality

Creator:: Galeb, Abduljalil Derhm Saeed
Abstract:: Fresh ripe, cantaloupes were processed into juice and juice concentrate. Processing trials were conducted on fresh and frozen fruits with and without rind. The effects of maceration enzymes and fining agents on yield and quality were investigated. Compositional measurement included °Brix, pH, titratable acidity, formol values, ascorbic acid content, total...
Resource Type:: Masters Thesis
Full Text:: like to thank my committee members, Dr. Mina McDaniel, Dr. Christopher K. Mathews and Robert L

Microbial stability of fresh cut pineapple and pineapple juice pasteurized by step-pulsed and static ultra high pressure treatments

Creator:: Aleman-Ordonez, Giovanna Dominick
Abstract:: Static ultra-high pressure (200, 270, and 340 MPa) and sinusoidal and step-pressure (0-270 MPa) pulses were compared by determining their effects on bacteria and yeast survival counts. Samples were commercial pineapple chunks used as is and fresh cut pineapple and pineapple juice inoculated with Saccharomyces cerevisiae 2407-1a. Surviving bacteria and...
Resource Type:: Masters Thesis
Full Text:: and gratitude goes to the member of my thesis committee, Dr. Mina R. McDaniel, Dr. Courtland L

Analysis of flavor precursors in radish and radish color extracts

Creator:: Kucza, Myriam M.
Abstract:: Radish anthocyanin extract has potential as a natural colorant because of its pigment stability and attractive red hue. Presence of undesirable aroma compounds could limit its applications in foods. The pungent principle of radish, 4-methylthio-3-butenyl isothiocyanate (MTBI), is produced enzymatically upon cell injury from its glucosinolate precursor, 4-methylthio-3-butenyl glucosinolate (MTBG),...
Resource Type:: Masters Thesis
Full Text:: like to thank my committee members: Dr. Mina R. McDaniel, Dr. Dan J. Arp and Dr. William Braunworth

Malate and tartrate in Oregon grapes

Creator:: Norton, Kerry M.
Abstract:: In western Oregon the titratable acidity of grapes at harvest may in some seasons be higher than desirable for making quality wine, due to the retention of malic acid. The purposes of this study were 1) to investigate the effects of a vineyard cultural practice, cluster exposure at veraison by...
Resource Type:: Masters Thesis
Full Text:: my committee, Drs. M.R. McDaniel, W.D. Loomis, and F.L. Cerklewski, as well as to the faculty

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

ScholarsArchive@OSU

Effects of temperature and holding time during pre-blanch on pH, pectic substances and quality characteristics of canned green beans

Evaluating a value-added product through studies on consumer acceptability, sensory properties, and their correlations to biochemical and instrumental texture properties : the case of Pacific whiting (Merluccius productus) individually quick frozen (IQF) fillets

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

Effect of dietary ethanol and zinc on vitamin B-6 metabolism in the rat

New male sterile mutant in cucumber (Cucumis sativus L.) : inheritance, genetic relationship to other mutants and sex types, and response to chemical and environmental factors

Development of a process for production of cantaloupe juice concentrate and determination of its composition and quality

Microbial stability of fresh cut pineapple and pineapple juice pasteurized by step-pulsed and static ultra high pressure treatments

Analysis of flavor precursors in radish and radish color extracts

Malate and tartrate in Oregon grapes

Ultrafiltration of fruit juice and wine

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