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Filtering by: Creator Gilbert, Erin H. Remove constraint Creator: Gilbert, Erin H. Committee Member Penner, Michael Remove constraint Committee Member: Penner, Michael

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  • 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

  • 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:
    Linscott, Amy Balto, Rachel Silver, and Erin Schenk, for helping me grow as a researcher and for making

  • The role of manganese peroxidase in biomass conversion technologies

    Creator:
    Yee, Kelsey L.
    Abstract:
    Currently, the technologies used to separate lignocellulosic biomass into its component parts (cellulose, hemicellulose, and lignin) and enzymatically hydrolyze the cellulose to glucose for conversion to ethanol could be improved economically and in terms of efficiency. A major impediment to utilizing the biomass is the presence of residual lignin. The...
    Resource Type:
    Dissertation
    Full Text:
    FIGURES (continued) Figure Page Figure 2-6. Residual H 2

  • 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:
    Alexa J. Pullicin, Michael H. Penner, and Juyun Lim Submitted, under review

  • 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

  • Investigations of gluten proteins from functional and historical perspective

    Creator:
    Zhang, Ying
    Abstract:
    Wheat (Triticum aestivum) is one of the world’s major staple food crops, with flour produced from starchy endosperm being used for breads, cakes, noodles and various other wheat-based foods. The unique bread making properties of wheat are primarily attributed to its gluten-forming storage proteins: gliadins and glutenins. This study investigated...
    Resource Type:
    Masters Thesis

  • 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:
    Thomas H. Shellhammer According to conventional wisdom, hops are treated in the brewery as