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Filtering by: Creator Nussbaum, Ronald A. Remove constraint Creator: Nussbaum, Ronald A. Committee Member Wrolstad, Ronald E. Remove constraint Committee Member: Wrolstad, Ronald E.

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  • Antioxidant potential of yeast containing beer

    Creator:
    Morris, Edward E.
    Abstract:
    It has been suggested that cellular damage from oxygen radicals is one of the processes leading to cardio-vascular disease and cancer. Natural antioxidants prevent uncontrolled oxidative reactions by decreasing molecular oxygen levels, scavenging chain-initiating and chain-propagating free radicals, chelating metals, or decomposing peroxides. Beer is rich in antioxidants, derived both...
    Resource Type:
    Masters Thesis
    Full Text:
    Potential of YeasfrCoataining Beer. Abstract approved: , Mark A. Daeschel / It has been

  • Influence of vine vigor and shading in Pinot noir (Vitis vinifera L.) on the concentration and composition of phenolic compounds in grapes and wine

    Creator:
    Cortell, Jessica M.
    Abstract:
    In 2003 and 2004 vigor zones were delineated in two commercial vineyard sites based on vine growth variation to assess fruit and wine phenolic chemistry. In 2004, the effects of shading on the accumulation of phenolic compounds were also investigated. Model extractions were done from the shading experiment and the...
    Resource Type:
    Dissertation
    Full Text:
    . Abstract approved: _________________________________________________ James A. Kennedy In 2003

  • Cross-cultural sweetness preferences for a sports drink

    Creator:
    Chung, Seo-Jin
    Abstract:
    Asian countries have become one of the largest export markets for US food developers during the past decade. Understanding consumer expectations and needs in a cross-cultural framework has gained importance for new products to succeed in the international markets. A sports-drink, which is a functional drink for athletes, has been...
    Resource Type:
    Masters Thesis
    Full Text:
    Sweetness Preferences for a Sports- Drink. Abstract approved: f t Mina R. McDaniel Asian

  • The stability of ascorbic acid in bottled cranberry-based beverages under home-use conditions

    Creator:
    Wong, Geoffrey K.
    Abstract:
    Commercially bottled, vitamin C-fortified, cranberry juice cocktail and cranberry-apple (cranapple) juice drinks were stored at 5°C under simulated home-use conditions. Ascorbic acid (AA) and dehydroascorbic acid (DHA) levels were evaluated over a period of seven days by high performance liquid chromatography (HPLC). Total vitamin C content was also determined by...
    Resource Type:
    Masters Thesis
    Full Text:
    . Ronald E. Wrolstad, Dr. Wilbert Gamble, and Dr. Carolyn A. Raab. I extend my gratitude to Dr. Richard

  • Purification of strawberry polyphenol oxidase and its role in anthocyanin degradation

    Creator:
    Wesche-Ebeling, Pedro Alfredo E.
    Abstract:
    Polyphenol oxidase (PPO) from strawberries was purified, partially characterized, and used to study its role in the degradation of anthocyanin pigments. The extraction method included the use of a buffered solution containing the phenolic binders Polyclar AT and Amberlite XAD-4. Addition of Triton X-100 resulted in an increase of the...
    Resource Type:
    Dissertation
    Full Text:
    included the use of a buffered solution containing the phenolic binders Polyclar AT and Amberlite XAD-4

  • Physiological effects of non-nutritive sugars on the survivorship and fecundity of Drosophila suzukii (Diptera: Drosophilidae)

    Creator:
    Tang, Siew Bee
    Abstract:
    Spotted wing drosophila (SWD), Drosophila suzukii, is an economically damaging pest on small fruits. The estimated economic impact is hundreds of millions of dollars annually in the U.S. alone, and increasing every year. Current control of SWD relies heavily on chemical insecticides which have many negative impacts on environmental and...
    Resource Type:
    Masters Thesis
    Full Text:
    agent against SWD. The study found a potential insecticidal effect from non-nutritive sugars and

  • 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:
    . Mina McDaniel contributed to this text by serving as my major advisor. Dr. Ronald Wrolstad was a key

  • 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:
    -sour and the time intensity values of sourness. A series of experiments were conducted to

  • Immobilized cellooligosaccharides in the study of trichoderma reesei cellobiohydrolases

    Creator:
    Sangseethong, Kunruedee
    Abstract:
    A novel type of model substrates, i.e. immobilized p-aminophenyl-β-D-cellooligosaccharides, was developed and used in the study of exocellulases. The two major cellobiohydrolases from Trichoderma reesei, CBH I and CBH II were used as representative enzymes. p-Aminophenyl derivatives of cellobiose (PAPG₂), cellotriose (PAPG₃), and cellotetraose (PAPG₄) were synthesized from the reaction...
    Resource Type:
    Dissertation
    Full Text:
    . Ronald E. Wrolstad, Dr. Ajoy Velayudhan, and Dr. James A. Moore for serving on my committee. I would

  • Studies towards the total synthesis of (-)-kendomycin

    Creator:
    Smits, Helmars
    Abstract:
    Studies towards the total synthesis of (−)-kendomycin (1), a bacterial metabolite with a unique molecular architecture and pronounced biological activity, are described. These studies resulted in the synthesis of advanced intermediate 208, containing all of the carbon atoms of 1. A Dötz annulation between alkyne 122 and novel chromium carbenoid...
    Resource Type:
    Dissertation
    Full Text:
    :_____________________________________________________ James D. White Studies towards the total synthesis of (−)-kendomycin (1), a bacterial