Index Catalog // ScholarsArchive@OSU

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

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

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

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

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:: than the error involved in /J-amylase measurement, j3-amylase modeling efforts were dropped from

Experimental and mathematical procedures for the estimation of shelf-life : application to temperature-abused chilled seafood

Creator:: Almonacid-Merino, Sergio Felipe
Abstract:: The validation and potential use of mathematical models to estimate the shelf-life of refrigerated food exposed to temperature abuse and basing such estimations on microbial growth was analyzed. Combined heat transfer, microbial growth models, and non-parametric statistical procedures formed a computer-based predictive tool to assess shelf-life and estimate the accuracy...
Resource Type:: Masters Thesis
Full Text:: Temperature Abused Chilled Seafood. Abstract approved: , | l / Dr. J. Antom Dr. J. Antonio

Quality variability in institutional size canned foods : conduction-heated pea puree

Creator:: Nasri, Hassen
Resource Type:: Masters Thesis
Full Text:: appreciation to the members of my thesis committee, Dr. Edward Kolbe, Dr. Michael Penner, Dr. Robert Becker

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:: Christine J. Kelly Currently, the technologies used to separate lignocellulosic biomass into its

In vivo Reactions of Tetrazines Incorporated through Genetic Code Expansion

Creator:: Blizzard, Robert J.
Abstract:: The inverse electron demand Diels Alder reaction between tetrazines and strained alkenes is an exceptionally useful tool in functionalizing to biomolecules since it is orthogonal to the chemistry of most living systems and have exceptionally high rate constants. In particular reactions between strained trans-cyclooctenes (sTCO) and tetrazines can achieve second...
Resource Type:: Dissertation
Full Text:: AN ABSTRACT OF THE DISSERTATION OF Robert J

Investigating Potential Environmental Sources for Coliforms in Cheddar Cheese Production

Creator:: Selover, Brandon J.
Abstract:: The production of Cheddar cheese is a complex process with multiple potential sources of undesirable bacteria, including those that have negative impacts on product quality (spoilage organisms) and those that are used to evaluate sanitary conditions in the production environment (indicator organisms). The dairy industry commonly uses coliform bacteria as...
Resource Type:: Masters Thesis
Full Text:: of milking practices in Canadian dairy herds. J. Dairy Sci. 100:3839– 3849. doi:10.3168/jds.2016

ScholarsArchive@OSU

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

Isolation of a natural antioxidant from shrimp waste

Frozen stabilized mince, its production, and thermophysical properties

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

Dynamic simulation of drying and quality changes during malt kilning

Experimental and mathematical procedures for the estimation of shelf-life : application to temperature-abused chilled seafood

Quality variability in institutional size canned foods : conduction-heated pea puree

The role of manganese peroxidase in biomass conversion technologies

In vivo Reactions of Tetrazines Incorporated through Genetic Code Expansion

Investigating Potential Environmental Sources for Coliforms in Cheddar Cheese Production

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