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Human Taste Perception of Starch Hydrolysis Products : Target Substrates, Potential Mechanism, Quality, and Factors of Influence

Creator:: Lapis, Trina J.
Abstract:: When it comes to carbohydrate, it has been assumed that only mono- and disaccharides, but not oligo- and polysaccharides, can be tasted. However, because of its importance in the human diet, oral detection of starch or its hydrolysis products would be beneficial. The main goal of this study was to...
Resource Type:: Dissertation
Full Text:: : ______________________________________________________ Juyun Lim When it comes to carbohydrate, it has been assumed that only mono- and

The preparation of common prebiotic oligosaccharides with defined degree of polymerization

Creator:: Ooi, Megan C. Y.
Abstract:: Prebiotics are a subset of dietary fiber that is growing in demand within the food industry. The health benefits of prebiotics have been well established, leading to the increase in its incorporation into various food products. Given the importance of prebiotics as functional ingredients, it is important to understand their...
Resource Type:: Masters Thesis
Full Text:: ), including mono- and disaccharides. The goals of this research were to develop fractionation methods to

Investigation of film forming properties of beta-chitosan from jumbo squid pens (Dosidicus gigas) and improvement of water solubility of beta-chitosan, Investigation of film forming properties of β-chitosan from jumbo squid pens (Dosidicus gigas) and improvement of water solubility of β-chitosan

Creator:: Chen, Jeremy L.
Abstract:: The objectives of this project were to investigate the critical factors impacting the physicochemical and antibacterial properties of β-chitosan based films derived from jumbo squid (Dosidicus gigas) pens, and to evaluate the feasibility of improving water solubility of β-chitosan through Maillard reaction. The studies examined the effect of molecular weight...
Resource Type:: Masters Thesis
Full Text:: depolymerization of partially N-acetylated chitosan with nitrous-acid. Carbohydrate Research 144(2):338-341

Experimental approach for the determination of lignin modification by manganese peroxidase

Creator:: Goby, Jeffrey D.
Abstract:: Degradation of lignin to simpler compounds is desirable for removing residual lignin during paper manufacture and accessing biomass carbohydrates for biofuel production, among other purposes. Lignin transformation using enzymes found in white rot fungi, some of nature's most efficient lignin-degrading organisms, offers a more environmentally benign, selective, and possibly less...
Resource Type:: Masters Thesis
Full Text:: numerous graduate students, friends, and family who guided and supported this research. TABLE

Characterization of factors affecting pectinmethylesterase activity in cucumber fruit

Creator:: Turk, Farzaneh
Abstract:: Pectinmethylesterase (PME) activity in fresh cucumber fruit was determined. The effects of several cationic species, temperature, pH, and acetic acid on the activity of cucumber PME was investigated. The efficacy of blanching, infiltration with CaCl₂ or acetic acid, and fermentation with 0 and 40 mM CaCl₂ on inhibition of cucumber...
Resource Type:: Masters Thesis
Full Text:: , consequently, enhanced textural quality of cucumber pickles. Additional research is needed to determine

Initial velocity analyses of milling effects on rates of enzyme-catalyzed saccharification of native wheat straw

Creator:: Nguyen, Quynh M.
Abstract:: There is considerable interest in developing environmentally friendly processes for the economical conversion of biomass plant material to biofuels, bioproducts and biomaterials. One approach to such a conversion process is to make use of enzymes for the conversion of plant polysaccharides to simple sugars; the simple sugars could then be...
Resource Type:: Masters Thesis
Full Text:: of such processes. The overall objective of the research is to test the validity of applying

Edible food coatings to control potassium sorbate diffusion from surface into food bulk : characterization of the diffusion process in polysaccharide based films

Creator:: Vojdani, Fakhrieh
Abstract:: Edible coatings controlling preservative migration from surface to food bulk could inhibit surface microbial growth which is often the main cause of spoilage for many food products. In this project we focused our attention upon methylcellulose, hydroxypropyl methylcellulose, and chitosan as the structural component for such edible films. These films...
Resource Type:: Masters Thesis
Full Text:: INTRODUCTION RESEARCH APPROACH RESEARCH GOAL RESEARCH OBJECTIVES LITERATURE REVIEW 8 METHYLCELLULOSE

Bacterial inhibition by electrolyzed oxidizing water and application to disinfection of sprout seeds

Creator:: Stan, Silvia D.
Abstract:: Alfalfa sprouts have been implicated in several salmonellosis outbreaks in recent years. Electrolysis of a NaCl solution generates, in the anode side of a two-chamber electrolyzer, acidic electrolyzed oxidizing (EO) water which contains Cl₂, HOC1, dissolved oxygen, and it is characterized by a low pH and a high oxidation reduction...
Resource Type:: Dissertation
Full Text:: as general thoughts on future research. REFERENCES 1. Beuchat, L. R. 1997. Comparison of chemical

Sweet corn germ lipoxygenase : isolation, purification, characterization and involvement in off-aroma formation

Creator:: Theerakulkait, Chockchai
Resource Type:: Dissertation
Full Text:: . I also would like to thank the committee on Grants-in-Aid of Research, Sigma Xi, The Scientific

The Preparation and Human Taste Detection of Maltooligosaccharides with Varying Degrees of Polymerization

Creator:: Andrewson, Toren S.
Abstract:: Starch is a significant component of the human diet and the glucose produced through its digestion provides a critical source of energy. When starch enters the mouth, salivary α-amylase hydrolyzes it into maltooligosaccharides (MOS, degree of polymerization [DP] 3-20) and maltopolysaccharides (MPS, DP >20). Previous studies have found that humans...
Resource Type:: Masters Thesis
Full Text:: currently unknown. One major challenge to this research is the lack of commercially available food-grade

ScholarsArchive@OSU

Human Taste Perception of Starch Hydrolysis Products : Target Substrates, Potential Mechanism, Quality, and Factors of Influence

The preparation of common prebiotic oligosaccharides with defined degree of polymerization

Investigation of film forming properties of beta-chitosan from jumbo squid pens (Dosidicus gigas) and improvement of water solubility of beta-chitosan, Investigation of film forming properties of β-chitosan from jumbo squid pens (Dosidicus gigas) and improvement of water solubility of β-chitosan

Experimental approach for the determination of lignin modification by manganese peroxidase

Characterization of factors affecting pectinmethylesterase activity in cucumber fruit

Initial velocity analyses of milling effects on rates of enzyme-catalyzed saccharification of native wheat straw

Edible food coatings to control potassium sorbate diffusion from surface into food bulk : characterization of the diffusion process in polysaccharide based films

Bacterial inhibition by electrolyzed oxidizing water and application to disinfection of sprout seeds

Sweet corn germ lipoxygenase : isolation, purification, characterization and involvement in off-aroma formation

The Preparation and Human Taste Detection of Maltooligosaccharides with Varying Degrees of Polymerization

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