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  • Evaluation of physical and thermal methods to support nonlinear cost optimization models of surimi seafood

    Creator:
    Hsü, Cheng-kuang
    Abstract:
    Optimization programming techniques were applied to develop the least cost formulations for Pacific whiting surimi-based seafood (PWSBS). To develop the quality constraint functions, texture and color of whiting surimi gels were determined by torsion test and colorimeter, respectively. Whiting surimi gels were produced by heating at 90°C for 15 min....
    Resource Type:
    Dissertation
    Full Text:
    protein (0-2%), potato starch (0-8%), and two whey protein concentrates (0-8%). Due to the non-linear

  • 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

  • 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:
    related to myxosporidean parasites (Kudo et al., 1973). Research has shown that protease inhibitors

  • 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:
    industry. In addition, research has shown that natural antioxidants such as P-carotene and tocopherols

  • 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:
    chapters including literature reviews and six research papers covering a wide scope of fish myosin for

  • 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

  • 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:
    , this research produced three glucose polymer stimuli devoid of simple sugars with distinct chain

  • 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:
    undergraduate research. A significant portion of my time was dedicated toward senior laboratory teaching

  • 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:
    maturity and kilning practices should be considered in future studies. The implications of this research

  • 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:
    application in bioethanol production research to reduce the enzyme cost