Index Catalog // ScholarsArchive@OSU

Frozen stabilized mince, its production, and thermophysical properties

Creator:: Simpson-Rivera, Ricardo Jose
Resource Type:: Dissertation
Full Text:: : Frozen Stabilized Mince, its Production, and Thermophysical Properties Abstract approved:- Michael

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:: of a Natural Antioxidant from Shrimp Waste. Abstract approved: Michael T. Mb^rissey Shrimp

Effect of salt and pH on surimi gels made from Pacific whiting (Merluccius productus)

Creator:: Chung, Yun-Chin
Abstract:: The effect of salt (0, 0.9, 1.7, 2.5%) and pH (range 4 to 10) on surimi gels made from Pacific Whiting (Merluccius productus) was investigated. Gel-forming ability was measured by the torsion test. In general, surimi gels increased in gel strength with increased pH. Breaking shear stress increased to a...
Resource Type:: Masters Thesis
Full Text:: ; Michael T.^ttoaqrisiey ? ^"ttoaqrisat The effect of salt (0, 0.9, 1.7, 2.5%) and pH (range 4 to 10) on

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

Creator:: Wightman, JoLynne Dee
Resource Type:: Dissertation
Full Text:: AN ABSTRACT OF THE ThESIS OF JoLynne D. Wightman for the degree

Dynamic simulation of drying and quality changes during malt kilning

Creator:: Coonce, Vincent M.
Abstract:: The principal aim of this study was the use and evaluation of dynamic modeling techniques to identify mathematical models for cereal drying rates and quality changes that best describe thin-layer malt drying data. Seven thin-layer malt drying experiments were performed at the Great Western Malting pilot facilities, Vancouver, WA. Malt...
Resource Type:: Masters Thesis
Full Text:: thesis committee, Dr. Michael Penner, Dr. Robert Sproull, Dr. Joseph McGuire, and Dr. Michael Milota

Effects of maturity and blanching on carbohydrate components of frozen normal sweet (su) and supersweet (sh₂) corn

Creator:: Su, Shanghe
Abstract:: Three varieties of sweet corn (Zea mays L.) , including two supersweet (Crisp 'N Sweet 710 and Rogers 3376) and one normal sweet (Jubilee), were harvested at six stages of maturity (80-72% moisture for supersweet and 75-68% moisture for normal sweet) at three days intervals. Changes in physical and chemical...
Resource Type:: Masters Thesis
Full Text:: analyses. Special thanks to Dr. Michael Penner, Dr. Robert Becker, and Dr. Morrie Craig for being members

Sequential and competitive adsorption of BSA and β-lactoglobulin, and their resistance to exchange with [sigma]-lactalbumin and β-casein

Creator:: Nasir, Adil
Resource Type:: Masters Thesis
Full Text:: help with radiolabeling. I would like to thank, Dr Michael Penner, Dr Goran Jovanovic, and Dr Bruce

Quality variability in institutional size canned foods : conduction-heated pea puree

Creator:: Nasri, Hassen
Resource Type:: Masters Thesis
Full Text:: appreciation to the members of my thesis committee, Dr. Edward Kolbe, Dr. Michael Penner, Dr. Robert Becker

Experimental and mathematical procedures for the estimation of shelf-life : application to temperature-abused chilled seafood

Creator:: Almonacid-Merino, Sergio Felipe
Abstract:: The validation and potential use of mathematical models to estimate the shelf-life of refrigerated food exposed to temperature abuse and basing such estimations on microbial growth was analyzed. Combined heat transfer, microbial growth models, and non-parametric statistical procedures formed a computer-based predictive tool to assess shelf-life and estimate the accuracy...
Resource Type:: Masters Thesis
Full Text:: . Michael Penner. Appreciation is also extended to the faculty, staff and students of the Department of

Evaluation of physical and thermal methods to support nonlinear cost optimization models of surimi seafood

Creator:: Hsü, Cheng-kuang
Abstract:: Optimization programming techniques were applied to develop the least cost formulations for Pacific whiting surimi-based seafood (PWSBS). To develop the quality constraint functions, texture and color of whiting surimi gels were determined by torsion test and colorimeter, respectively. Whiting surimi gels were produced by heating at 90°C for 15 min....
Resource Type:: Dissertation
Full Text:: . Edward Kolbe for his excellent guLdance. I also like to thank my committee members, Dr. Michael

ScholarsArchive@OSU

Frozen stabilized mince, its production, and thermophysical properties

Isolation of a natural antioxidant from shrimp waste

Effect of salt and pH on surimi gels made from Pacific whiting (Merluccius productus)

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

Dynamic simulation of drying and quality changes during malt kilning

Effects of maturity and blanching on carbohydrate components of frozen normal sweet (su) and supersweet (sh₂) corn

Sequential and competitive adsorption of BSA and β-lactoglobulin, and their resistance to exchange with [sigma]-lactalbumin and β-casein

Quality variability in institutional size canned foods : conduction-heated pea puree

Experimental and mathematical procedures for the estimation of shelf-life : application to temperature-abused chilled seafood

Evaluation of physical and thermal methods to support nonlinear cost optimization models of surimi seafood

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