Index Catalog // ScholarsArchive@OSU

Frozen stabilized mince, its production, and thermophysical properties

Creator:: Simpson-Rivera, Ricardo Jose
Resource Type:: Dissertation
Full Text:: and stabilization of myofibrillar proteins. Ph. D. thesis, North Carolina State University, Raleigh

Influence of Soft Wheat Characteristics on Quality of Batter-based Products

Creator:: Fajardo Centeno, Carlos A.
Abstract:: Wheat is a globally traded staple crop. Wheat is important in human diets because of its agronomic adaptability, physical characteristics, functionality for the production of leavened products and nutritional value. Two significant characteristics make wheat an important staple food-crop. First, the proteins present in wheat endosperm have attributes that enable...
Resource Type:: Dissertation

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:: specific cryprotectant formulation in a Hobart Silent Cutter (Model VCM, Hobart Manufacturing Co., Troy

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

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:: ), Promontory (c), and WA7954 (d) ................................... 94 LIST OF FIGURES (Continued

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

Polylcaprolactone-Based Microfluidic Devices : Fabrication Methods and Applications in Low-Cost Analytical Devices

Creator:: Heist, Christopher A.
Abstract:: The overall concept of reducing laboratory operations to a scale that fits on a single microfluidic chip has been an attractive area of research over the last several decades. Despite a surge in research, few commercial success stories have been written. Lab-on-a-chip technologies have the capability to be cost effective...
Resource Type:: Dissertation
Full Text:: family; my parents, Bill and Sally, my sister and brother in-law, Beth and Troy; my aunt Carol, and my

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:: solid (B), perfectly liquid sample (C), and a viscoelastic sample (D

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:: pretreated; (c) dilute acid pretreated; (d) dilute alkali pretreated ..... 30 2.5 SEM images of

ScholarsArchive@OSU

Frozen stabilized mince, its production, and thermophysical properties

Influence of Soft Wheat Characteristics on Quality of Batter-based Products

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

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

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

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

Polylcaprolactone-Based Microfluidic Devices : Fabrication Methods and Applications in Low-Cost Analytical Devices

Immunological and physiochemical characterization of fish myosins

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

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