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

The preparation and human taste detection of low degree of polymerization glucose oligomers

Creator:: Pullicin, Alexa J.
Abstract:: There is growing evidence that humans and other animals can taste certain starch hydrolysis products, namely, maltooligosaccharides (MOS), and that their detection is independent of the known sweet receptor, T1R2 T1R3. The overall goal of this study was to further investigate the taste perception of low degree-of-polymerization (DP) MOS in...
Resource Type:: Masters Thesis
Full Text:: guidance and support provided by my committee member, Dr. Michael Penner, throughout this entire project

Dry-Hop Induced Refermentation: An Overview and an Investigation of Agronomic Influences on Hop Diastatic Potential

Creator:: Stokholm, Arnbjørn
Abstract:: Beer brewing, broadly speaking, consists of two stages, a hot side and a cold side. The hot side occurs in the brewhouse and consists of steeping malted grain in hot water to extract sugars, separating the steeping liquid (wort) from the solids, and boiling the wort with an addition of...
Resource Type:: Masters Thesis
Full Text:: ..................................................................................................................... 103 Appendix B

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

Creator:: Wightman, JoLynne Dee
Resource Type:: Dissertation
Full Text:: to Dr. Scott Urquhart for advice in statistics, to my other committee members Dr. Michael Penner and

Validation of Baking to Reduce Coliform Counts and Salmonella in Cookie Dough

Creator:: Wilson, Julia M.
Abstract:: This study aimed to determine the efficacy of baking to reduce bacterial populations (an unknown contaminant or Salmonella) in cookie dough. Baking conditions (time and temperature parameters) were selected based on conditions commonly used in industry. The first study (Chapter 2), “Baking as Validation for Control of Coliform Counts in...
Resource Type:: Honors College Thesis
Full Text:: _____________________________________________________________________ Michael Penner, Committee Member, representing Food Science and Technology

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

Metabolic Effects in C57BL/6J Mice Fed a High-Fat Western Diet Supplemented with Watermelon Flesh, Rind, and Skin and Other Whole Foods

Creator:: Becraft, Alexandra R.
Abstract:: Watermelon (Citrullus lanatus) is rich in lycopene and citrulline and has high phenolic content and antioxidant capacity. Previous studies demonstrate the health benefits of watermelon intake on improved blood pressure regulation along with others. Similarly, cherries, raspberries, walnuts and green tea are rich in anthocyanins, polyphenols, and polyunsaturated fatty acids...
Resource Type:: Masters Thesis
Full Text:: weight (A) net change in body weight (B) average weekly energy intake (C) energy efficiency (D

Influence of Biotic and Abiotic Factors on Yeast Communities during Cold Soak and the Consequences for Wine Aroma

Creator:: Johnson, Jared D.
Abstract:: Pre-fermentation cold soak is a winemaking technique used to alter the color, mouthfeel, and aroma of red wine. While it is still debated what impact cold soak has on these wine quality parameters, current thoughts are that resident yeast populations found in fresh grape must play a role in altering...
Resource Type:: Masters Thesis
Full Text:: sources of mentorship and recourse include, Dr. Michael Penner, Dr. Elizabeth Tomasino, Dr. Joy Waite

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)

The preparation and human taste detection of low degree of polymerization glucose oligomers

Dry-Hop Induced Refermentation: An Overview and an Investigation of Agronomic Influences on Hop Diastatic Potential

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

Validation of Baking to Reduce Coliform Counts and Salmonella in Cookie Dough

Dynamic simulation of drying and quality changes during malt kilning

Metabolic Effects in C57BL/6J Mice Fed a High-Fat Western Diet Supplemented with Watermelon Flesh, Rind, and Skin and Other Whole Foods

Influence of Biotic and Abiotic Factors on Yeast Communities during Cold Soak and the Consequences for Wine Aroma

Limit your search

Academic Affiliation

Advisor

Commencement Year

Committee Member

Conference Name

Creator

Contributor

Date

Decade

Degree Field

Degree Level

Degree Name

File Format

Language

License

Non-Academic Affiliation

Peer Reviewed

Resource Type

Rights Statement

Subject

Search Constraints

Search Results

Limit your search