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

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

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

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:: Fish Sauce '' Abstract approved: O" Jae W. Park Biochemical properties, functional properties

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:: : _____________________________________________________________________ Jae W. Park protein. The protein content and quality of raw surimi are varied by fish

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:: days after dry-hopping Absolute Difference Real extract %w/w (°P) 5.03 4.70 -0.27

A study of antimutagenicity in yogurt

Creator:: Sudarshan, Nadathur R.
Abstract:: The purpose of this study was to identify antimutagens in yogurt active against the experimental colon carcinogen, N-methyl-N'-nitro-N-nitrosoguanidine (MNNG). Our initial experiments showed that acetone extracts of yogurt, or milk fermented by various lactic acid bacteria were antimutagenic against MNNG and 3,2'-dimethyl-4-aminobiphenyl (DMAB) in the Ames test (Salmonella typhimurium TA...
Resource Type:: Dissertation
Full Text:: antimutagens in yogurt active against the experimental colon carcinogen, iV-methyl-W-nitro-N-nitrosoguanidine

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

Creator:: Bouzas, Jorge
Resource Type:: Dissertation

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:: ) and watermelon skin and rind were added at 2.25% (w/w, dry weight of additives) of diet. Animals

ScholarsArchive@OSU

Frozen stabilized mince, its production, and thermophysical properties

Isolation of a natural antioxidant from shrimp waste

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

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

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

Immunological and physiochemical characterization of fish myosins

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

A study of antimutagenicity in yogurt

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

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

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