Index Catalog // ScholarsArchive@OSU

Metabolic and Renal Effects of Consumption of Five Phytochemicals in High-Fat Fed C57BL6J Mice

Creator:: Hansen, Allysa
Abstract:: A significant body of research demonstrates that phytochemical intake favorably influences hepatic metabolism via a number of different biological mechanisms. Other research has shown a positive effect of certain phytochemicals on kidney health, specifically in ameliorating symptoms of kidney disease. The current research used three separate studies that tested the...
Resource Type:: Masters Thesis
Full Text:: OF Allysa Hansen for the degree of Master of Science in Food Science and Technology presented on

Mitigation of Microbiological Water Quality by Last Irrigation-to-Harvest Intervals

Creator:: Emch, Alexander W.
Abstract:: Foodborne outbreaks involving fresh produce have been on the rise since the late 1990's. Pathogens such as Salmonella spp. and Escherichia coli are prevalent in agricultural environments and commonly travel between farms via irrigation water. The Food Safety Modernization Act (FSMA) has placed an increased emphasis on microbiological standards of...
Resource Type:: Masters Thesis
Full Text:: : ________________________________________________________________________ Major Professor, representing Food Science and Technology

Extraction and quantification of vitamins from raw, HTST, UHT, and PATP milk and of diatom-produced chitin and glucosamine

Creator:: Chotyakul, Nattaporn
Abstract:: Analytical chemistry is an essential qualitative and quantitative tool to describe foods and biomaterials and their changes during production, processing and distribution. In this work, rapid analytical procedures for the extraction and quantification of components in fluid milk and diatom fermentation broth were developed. Analytical methods to measure the concentration...
Resource Type:: Dissertation
Full Text:: Food Science and Technology presented on November 25, 2014. Title: Extraction and Quantification of

Metabolic effects in C57BL/6J mice fed a high-fat diet supplemented with Pinot noir juice and wine extract or quercetin, ellagic acid and resveratrol

Creator:: Zhao, Bingxin
Abstract:: Moderate wine consumption, particularly pigment-rich red wine, is thought by many to be beneficial for the cardiovascular system. Both ethanol and phytochemicals are thought to contribute to this cardioprotective property. Metabolic disturbances associated with overconsumption of food are related to the initiation and progression of many chronic diseases, and cardiovascular...
Resource Type:: Masters Thesis
Full Text:: of Master of Science in Food Science and Technology presented on August 19, 2014. Title

Metabolic effects of consumption of quercetin, ellagic acid, cherry, and apple phytochemical extracts in high-fat fed mice

Creator:: Smith, Sarah M.
Abstract:: Metabolic improvements and changes in gene expression were measured in mice fed polyphenol-rich extracts derived from apples and sweet cherries, and the common phytochemicals, quercetin and ellagic acid. Polyphenol-rich extracts were produced by solid phase extraction and column chromatography. Extracts and purified compounds were mixed into a high-fat (HF, 60%...
Resource Type:: Masters Thesis
Full Text:: degree of Master of Science in Food Science and Technology presented on August 18, 2014. Title

Interrelationships among changes in flavor and aroma, and composition of stored strawberry juice concentrate

Creator:: Lundahl, David S.
Abstract:: Sensory evaluation and instrumental methods were applied to the evaluation of strawberry juice concentrate (68°Brix) stored at 20°C which had been produced both commercially (C-SJC) and in a pilot plant (SJC). Sensory evaluation included taste and aroma ratings by intensity scaling and time-intensity of taste, and visual colorimetry by matching...
Resource Type:: Dissertation
Full Text:: of Doctor of Philosophy in Food Science and Technology presented on January 27. 1989. Title

The cholesterol content of muscle and adipose tissue from country natural beef

Creator:: Huang, Xiaolin
Abstract:: The cholesterol content (mg/100 g wet tissue) of the longissimus dorsi muscle and the subcutaneous adipose tissue of "Country Natural Beef" and regularly produced beef was determined by a spectrophotometric method. Proximate analysis (moisture, fat and protein contents) of both types of beef was also determined. Country Natural Beef (natural...
Resource Type:: Masters Thesis
Full Text:: Master of Science in Food Science and Technology presented on September 2, 1987 Title: The

Perceptual characteristics of selected acidulants by different sensory and multivariate methods

Creator:: Rubico, Sonia Mendoza
Abstract:: The taste qualities of acidulants have not been studied in detail despite the fact that they are widely used by the food industry. Studies on characterizing the sensory properties of organic and inorganic acids are very limited. Reported studies are commonly on threshold, equi-sour and the time intensity values of...
Resource Type:: Dissertation
Full Text:: Doctor of Philosophy in Food Science and Technology presented on March 17,1993. Title: Perceptual

Effect of whey concentrate crystallization parameters on lactose crystal forms

Creator:: Nonnemacher, Melissa L.
Abstract:: Effects of whey concentrate crystallization parameters of temperature, pH, and length of time of crystallization on lactose crystal forms and amount of lactose crystallized were investigated. Effect of crystallization parameters on freeze-dried powder quality was also investigated. Lactose crystal forms were observed in x-ray crystal diffraction patterns of freeze-dried whey...
Resource Type:: Masters Thesis
Full Text:: degree of Master of Science in Food Science and Technology presented on August 11. 2004. Title: Effect

Characterization of rheological properties and thermal stability of fish myofibrillar proteins

Creator:: Esturk, Okan
Abstract:: Effects of moisture content, pH, and salt concentration on dynamic rheological properties and gel fracture quality of Pacific whiting surimi were investigated. Torsion tests showed that shear stress decreased rapidly and strain values decreased gradually as moisture concentration increased. As pH increased, fracture shear stress and strain values increased, whereas...
Resource Type:: Dissertation
Full Text:: of Doctor of Philosophy in Food Science and Technology presented on March 20, 2003. Title

ScholarsArchive@OSU

Metabolic and Renal Effects of Consumption of Five Phytochemicals in High-Fat Fed C57BL6J Mice

Mitigation of Microbiological Water Quality by Last Irrigation-to-Harvest Intervals

Extraction and quantification of vitamins from raw, HTST, UHT, and PATP milk and of diatom-produced chitin and glucosamine

Metabolic effects in C57BL/6J mice fed a high-fat diet supplemented with Pinot noir juice and wine extract or quercetin, ellagic acid and resveratrol

Metabolic effects of consumption of quercetin, ellagic acid, cherry, and apple phytochemical extracts in high-fat fed mice

Interrelationships among changes in flavor and aroma, and composition of stored strawberry juice concentrate

The cholesterol content of muscle and adipose tissue from country natural beef

Perceptual characteristics of selected acidulants by different sensory and multivariate methods

Effect of whey concentrate crystallization parameters on lactose crystal forms

Characterization of rheological properties and thermal stability of fish myofibrillar proteins

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