Index Catalog // ScholarsArchive@OSU

Differences in Taste Responses between Tongue Regions

Creator:: Colvin, Julie L.
Abstract:: Due to a combination of misinterpretation and misleading illustration, the premise of a “tongue map”, which indicated that sweetness could only be detected at the front of the tongue and bitterness could only be detected on the back, became wide spread. In fact, all taste qualities can be detected on...
Resource Type:: Masters Thesis
Full Text:: and MPG, but no differences were found for either carbohydrate. These findings indicate that there

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:: Maturity and Blanching on Carbohydrate Components of Frozen Normal Sweet (su) and Supersweet (sh2) Corn

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:: well as Dr. Park who collaborated with our research by providing important insights into the cecal

The Production and Human Taste Detection of Glucose Polymers with Distinct Chain Length Ranges

Creator:: Balto, Amy
Abstract:: A majority of human caloric intake is in the form of complex carbohydrates, which have been assumed to be tasteless. However, there is considerable evidence from rat and human studies to support the existence of a secondary carbohydrate taste receptor that detects glucose polymers. Psychophysical studies in our lab suggest...
Resource Type:: Masters Thesis
Full Text:: …………………………..…..1 1.2 Complex carbohydrate sensing research…………………………...3 1.3 Limitations of previous work on

Formaldehyde-free wood adhesives from soybean protein and lignin : development and characterization

Creator:: Liu, Yuan
Abstract:: Presently, the production of wood composites relies on the formaldehyde-based wood adhesives such as phenol-formaldehyde (PF) and urea-formaldehyde (UF). However, their dependence on exhaustible fossil fuels and the emission of carcinogenic formaldehyde prompt to develop an environmentally friendly adhesive from renewable natural resources. This work focuses on development and characterization...
Resource Type:: Dissertation
Full Text:: functional groups: a catechol moiety, a primary amino group, and a mercapto group. In this research, soybean

Investigating Hop Enzymes

Creator:: Kirkpatrick, Kaylyn R.
Abstract:: According to conventional wisdom, hops are treated in the brewery as biologically inactive ingredients, added to wort or beer primarily as a flavoring agent. In the past, hops were used in relatively small quantities, with the majority of hop additions made to boiling wort. Converse to traditional hopping practices, modern...
Resource Type:: Masters Thesis
Full Text:: below the suggested assay sensitivity. Hop enzymes were further shown to alter beer carbohydrate

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:: -polymerization (DP) MOS in humans. However, research in this area is limited, presumably due to a lack of MOS

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:: . Carbohydrate content in biomass varied from 40.6 to 52.9%, with tall fescue having the maximum cellulose

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:: research was possible through funds granted by Oregon Wheat Commission. I would like to thank everyone

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:: temperature, relative humidity, and time spent in the kiln. Further research is suggested towards modeling

ScholarsArchive@OSU

Differences in Taste Responses between Tongue Regions

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

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

The Production and Human Taste Detection of Glucose Polymers with Distinct Chain Length Ranges

Formaldehyde-free wood adhesives from soybean protein and lignin : development and characterization

Investigating Hop Enzymes

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

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

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

Dynamic simulation of drying and quality changes during malt kilning

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