Index Catalog // ScholarsArchive@OSU

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

Evaluation of feedstocks for cellulosic ethanol and bioproducts production in the Northwest

Creator:: Miller, Wesley C. (Wesley Clair)
Abstract:: Cellulosic ethanol production for transportation fuel is one source to help satisfy the increasing worldwide demand for energy and depletion of the fossil fuel supply. Evaluating potential production from plants and waste in Oregon, Washington and Idaho is the purpose of this study. Reed Canary grass, Annual Ryegrass, wheat straw,...
Resource Type:: Masters Thesis
Full Text:: AN ABSTRACT OF THE THESIS OF Wesley C

Dry-Hop Induced Refermentation: An Overview and an Investigation of Agronomic Influences on Hop Diastatic Potential

Creator:: Stokholm, Arnbjørn
Abstract:: Beer brewing, broadly speaking, consists of two stages, a hot side and a cold side. The hot side occurs in the brewhouse and consists of steeping malted grain in hot water to extract sugars, separating the steeping liquid (wort) from the solids, and boiling the wort with an addition of...
Resource Type:: Masters Thesis
Full Text:: , and yeast into beer. Malted barley is steeped in hot water (57-74 °C) in order for enzymes in the

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:: guidance and support provided by my committee member, Dr. Michael Penner, throughout this entire project

Validation of Baking to Reduce Coliform Counts and Salmonella in Cookie Dough

Creator:: Wilson, Julia M.
Abstract:: This study aimed to determine the efficacy of baking to reduce bacterial populations (an unknown contaminant or Salmonella) in cookie dough. Baking conditions (time and temperature parameters) were selected based on conditions commonly used in industry. The first study (Chapter 2), “Baking as Validation for Control of Coliform Counts in...
Resource Type:: Honors College Thesis
Full Text:: , E. S., Michael, M., Sevart, N. J., Milke, D., Schwan, C. L., … Milliken, G. (2016). Validation of

Use of anthocyanin analyses to determine glycosidase activity in juice- and wine-processing enzymes

Creator:: Wightman, JoLynne Dee
Resource Type:: Dissertation
Full Text:: to Dr. Scott Urquhart for advice in statistics, to my other committee members Dr. Michael Penner and

Characterization of Spoilage Events on Flavored Milk Products by Paenibacillus odorifer

Creator:: Torres, Alejandro
Abstract:: Flavored milk is a growing category for dairy products; however, it is a perishable product that is subject to microbial spoilage which can lead to a negative consumer experience and lead to lost sales. Flavored milk processors communicated unique spoilage events related to their products, including color loss of strawberry...
Resource Type:: Masters Thesis
Full Text:: commonly due to the addition of FD&C Red No. 40 which is typically considered to be a very stable dye in

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:: thesis committee, Dr. Michael Penner, Dr. Robert Sproull, Dr. Joseph McGuire, and Dr. Michael Milota

ScholarsArchive@OSU

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)

Evaluation of feedstocks for cellulosic ethanol and bioproducts production in the Northwest

Dry-Hop Induced Refermentation: An Overview and an Investigation of Agronomic Influences on Hop Diastatic Potential

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

Validation of Baking to Reduce Coliform Counts and Salmonella in Cookie Dough

Use of anthocyanin analyses to determine glycosidase activity in juice- and wine-processing enzymes

Characterization of Spoilage Events on Flavored Milk Products by Paenibacillus odorifer

Dynamic simulation of drying and quality changes during malt kilning

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