Index Catalog // ScholarsArchive@OSU

Characterization of biochemical, functional properties, and market potential of Pacific whiting fish sauce

Creator:: Tungkawachara, Somjintana
Abstract:: Biochemical properties, functional properties, and market potential of Pacific whiting (PW) fish sauce were investigated. Biochemical properties of fish sauce made from whole fish (W) and a mixture (1:1) of whole fish and surimi byproducts (WB) were compared. Market potential was evaluated through phone interviews and consumer panelists. Proteolysis was...
Resource Type:: Dissertation
Full Text:: . Proteolysis was primarily affected by cathepsin B- like and L-like enzymes. Acidic pH (4-5) with low salt

Fabrication and application of polymer based microfluidic devices

Creator:: Koesdjojo, Myra T.
Abstract:: The concept of reducing laboratory operations in scale such that they fit on a microfluidic chip has been met with great enthusiasm. Lab-on-a-chip devices promise to be cost effective to operate due to reduced reagent consumption, have the potential to offer shorter analysis times due to their short path lengths,...
Resource Type:: Dissertation
Full Text:: and Actuators B: Chemical 1183 Westline Industrial Drive, St. Louis, MO 63146 Volume 131 (2008

A study of antimutagenicity in yogurt

Creator:: Sudarshan, Nadathur R.
Abstract:: The purpose of this study was to identify antimutagens in yogurt active against the experimental colon carcinogen, N-methyl-N'-nitro-N-nitrosoguanidine (MNNG). Our initial experiments showed that acetone extracts of yogurt, or milk fermented by various lactic acid bacteria were antimutagenic against MNNG and 3,2'-dimethyl-4-aminobiphenyl (DMAB) in the Ames test (Salmonella typhimurium TA...
Resource Type:: Dissertation
Full Text:: as palmitic acid by: a) co-elution with authentic palmitic acid on GC and HPLC columns, and b) by

Functional polymers and proteins at interfaces

Creator:: Schilke, Karl F.
Abstract:: Functional polymers and proteins at interfaces and surfaces are of fundamental importance for biomaterials, biocatalysis and microreactor applications. Candida antarctica lipase B immobilized on poly-DL-tryptophan tethers showed 30x higher specific activity in aqueous and non-aqueous media than the same enzyme adsorbed or covalently bound directly to the surface. An excess...
Resource Type:: Dissertation
Full Text:: , biocatalysis and microreactor applications. Candida antarctica lipase B immobilized on poly-DL-tryptophan

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:: Page 1.1 Structure of A) amylose and B) amylopectin depicting the α-1,4- (linear) and α-1,6

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

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

Creator:: Nasri, Hassen
Resource Type:: Masters Thesis
Full Text:: heat-labile factors were determined by Teixeira et al. (1969a,b) using a numerical solution of the

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

Time-temperature effects on Cheddar cheese ripening : an interpretation of microbial, chemical and sensory changes

Creator:: Bouzas, Jorge
Resource Type:: Dissertation
Full Text:: blocks as a function of time in the cooling room a. Center of the pallet b. Halfway within the pallet

Lipid Profile in Pinot Noir Wine: Contributions to Taste and Mouthfeel Perception, Impacts of Winemaking Techniques, and Potential Use As Markers for Identifying Wine Origin

Creator:: Phan, Quynh K.
Abstract:: Wine taste and mouthfeel are essential factors that determine consumer acceptance, consumer preference, and wine quality. The three taste descriptors, sweet, sour, and bitter, are well understood and routinely appearing in wine sensory. In contrast, information related to mouthfeel sensations is still relatively limited. Winemakers have worked hard to craft...
Resource Type:: Dissertation

ScholarsArchive@OSU

Characterization of biochemical, functional properties, and market potential of Pacific whiting fish sauce

Fabrication and application of polymer based microfluidic devices

A study of antimutagenicity in yogurt

Functional polymers and proteins at interfaces

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

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

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

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

Time-temperature effects on Cheddar cheese ripening : an interpretation of microbial, chemical and sensory changes

Lipid Profile in Pinot Noir Wine: Contributions to Taste and Mouthfeel Perception, Impacts of Winemaking Techniques, and Potential Use As Markers for Identifying Wine Origin

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