Index Catalog // ScholarsArchive@OSU

Immunological and physiochemical characterization of fish myosins

Creator:: Reed, Zachary H.
Abstract:: Increased sales of surimi seafood, with the majority as crabstick in the United States indicates that surimi based products are becoming more popular. With growing popularity, there is increased competition for market share. Under these circumstances, some companies may be willing to sacrifice product quality in order to facilitate manufacture...
Resource Type:: Dissertation
Full Text:: OF THE DISSERTATION OF Zachary H. Reed for the degree of Doctor of Philosophy in Food Science

Polylcaprolactone-Based Microfluidic Devices : Fabrication Methods and Applications in Low-Cost Analytical Devices

Creator:: Heist, Christopher A.
Abstract:: The overall concept of reducing laboratory operations to a scale that fits on a single microfluidic chip has been an attractive area of research over the last several decades. Despite a surge in research, few commercial success stories have been written. Lab-on-a-chip technologies have the capability to be cost effective...
Resource Type:: Dissertation
Full Text:: Chemistry presented on November 2, 2016. Title: Polycaprolactone-Based Microfluidic Devices

Studies in cereal science : arabinoxylans, glutenins, and their interactions; determining optimum water addition in noodle doughs; and quality and nutritional traits in a hard x soft wheat cross

Creator:: Kongraksawech, Teepakorn
Abstract:: The major components of wheat flour are keys to its functionality in processing and product quality. The major components, other than the lipids, are polymers: starch, protein, and non-starchy polysaccharides (NSP). In wheat NSP are primarily arabinoxylans (AX). These components are compartmentalized in the grain but are forced into close...
Resource Type:: Dissertation
Full Text:: Kongraksawech for the degree of Doctor of Philosophy in Food Science & Technology presented on March 16, 2012

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

Creator:: Wightman, JoLynne Dee
Resource Type:: Dissertation
Full Text:: of Doctor of Philosophy in Food Science and Technology presented on May 31, 1995. Title: Use of

Time-temperature effects on Cheddar cheese ripening : an interpretation of microbial, chemical and sensory changes

Creator:: Bouzas, Jorge
Resource Type:: Dissertation
Full Text:: Doctor of Philosophy in Food Science and Technology presented on July 11. 1991. Title: Time

Characterization of biochemical, functional properties, and market potential of Pacific whiting fish sauce

Creator:: Tungkawachara, Somjintana
Abstract:: Biochemical properties, functional properties, and market potential of Pacific whiting (PW) fish sauce were investigated. Biochemical properties of fish sauce made from whole fish (W) and a mixture (1:1) of whole fish and surimi byproducts (WB) were compared. Market potential was evaluated through phone interviews and consumer panelists. Proteolysis was...
Resource Type:: Dissertation
Full Text:: , J.W. Park, and Y.J. Choi Journal of Food Science, 2003, Vol 68(3): 855-860 (Food Chemistry and

Isolation of a natural antioxidant from shrimp waste

Creator:: Li, Shiao Jing
Abstract:: Shrimp waste samples were extracted with a variety of organic solvents. Each fraction was measured for antioxidant activity by determining the rate of oxidation of β-carotene-linoleic acid in an emulsion system. An ethanol extract exhibited the highest antioxidant activity. Purification of the most active fraction was accomplished by thin layer...
Resource Type:: Dissertation
Full Text:: microsomes. In Chemistry and Biochemistry of Marine Food Products, R.E. Martin., G. J. Flick, C.E. Hebard

Influence of Soft Wheat Characteristics on Quality of Batter-based Products

Creator:: Fajardo Centeno, Carlos A.
Abstract:: Wheat is a globally traded staple crop. Wheat is important in human diets because of its agronomic adaptability, physical characteristics, functionality for the production of leavened products and nutritional value. Two significant characteristics make wheat an important staple food-crop. First, the proteins present in wheat endosperm have attributes that enable...
Resource Type:: Dissertation
Full Text:: . Fajardo Centeno for the degree of Doctor of Philosophy in Food Science & Technology presented on April 11

Lipid Profile in Pinot Noir Wine: Contributions to Taste and Mouthfeel Perception, Impacts of Winemaking Techniques, and Potential Use As Markers for Identifying Wine Origin

Creator:: Phan, Quynh K.
Abstract:: Wine taste and mouthfeel are essential factors that determine consumer acceptance, consumer preference, and wine quality. The three taste descriptors, sweet, sour, and bitter, are well understood and routinely appearing in wine sensory. In contrast, information related to mouthfeel sensations is still relatively limited. Winemakers have worked hard to craft...
Resource Type:: Dissertation
Full Text:: thanks to Dr. Michael Penner for inspiring and teaching me Food Chemistry. I appreciate his kindness

Biochemical conversion of lignocellulosic biomass to ethanol : experimental, enzymatic hydrolysis modeling, techno-economic and life cycle assessment studies

Creator:: Kumar, Deepak
Abstract:: Ethanol production from lignocellulosic feedstock has been under intense scrutiny as a transportation fuel due to its potential to address concerns of increasing energy consumption, limited fossil energy resources, climate changes due to greenhouse gas emissions from fossil fuels, and especially use of non-food biomaterials, which address the biggest limitation...
Resource Type:: Dissertation
Full Text:: fuels, and especially use of non-food biomaterials, which address the biggest limitation of first

ScholarsArchive@OSU

Immunological and physiochemical characterization of fish myosins

Polylcaprolactone-Based Microfluidic Devices : Fabrication Methods and Applications in Low-Cost Analytical Devices

Studies in cereal science : arabinoxylans, glutenins, and their interactions; determining optimum water addition in noodle doughs; and quality and nutritional traits in a hard x soft wheat cross

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

Time-temperature effects on Cheddar cheese ripening : an interpretation of microbial, chemical and sensory changes

Characterization of biochemical, functional properties, and market potential of Pacific whiting fish sauce

Isolation of a natural antioxidant from shrimp waste

Influence of Soft Wheat Characteristics on Quality of Batter-based Products

Lipid Profile in Pinot Noir Wine: Contributions to Taste and Mouthfeel Perception, Impacts of Winemaking Techniques, and Potential Use As Markers for Identifying Wine Origin

Biochemical conversion of lignocellulosic biomass to ethanol : experimental, enzymatic hydrolysis modeling, techno-economic and life cycle assessment studies

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