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Filtering by: Creator Samuel, Michael D. Remove constraint Creator: Samuel, Michael D. Decade 2000-2009 Remove constraint Decade: 2000-2009 Degree Field Food Science and Technology Remove constraint Degree Field: Food Science and Technology

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  • Extraction and production of n-3 polyunsaturated fatty acid concentrate from Pacific sardines (Sardinops sagax)

    Creator:
    Okada, Tomoko
    Abstract:
    Intrinsic characteristics of Pacific sardines were determined. The lipid content in sardines was initially low (6.79%) in the beginning ofthe season, increased to 22.95% in mid-August, and decreased slightly by the end of September. An inverse correlation (R² = -0.90) was found between lipid and moisture content. Analysis showed that...
    Resource Type:
    Dissertation
    Full Text:
    like to express my sincere appreciation to my major professor, Dr. Michael T. Morrissey for his

  • Aroma investigation of ‘Marion’ and thornless blackberries in Pacific Northwest of America

    Creator:
    Du, Xiaofen
    Abstract:
    The objectives of this study are to 1) qualitatively and quantitatively measure the odor-active compounds in ‘Marion’ blackberry; 2) compare the aroma profiles of advanced selections and new cultivars of thornless blackberry cultivars with ‘Marion’; 3) study the development of furaneol in ‘Marion’ during ripening and; 4) investigate the distribution...
    Resource Type:
    Dissertation
    Full Text:
    BLACKBERRIES IN PACIFIC NORTHWEST OF AMERICA XIAOFEN DU Ph. D

  • Impact of seasonal variation and growing environment on blackberry aroma

    Creator:
    Wang, Yuanyuan
    Abstract:
    Blackberries have been enjoyed for their delicious flavor and high nutritional value for hundreds of years. In North America, blackberries were cultivated since 1850-1860. Blackberries have their characteristic and unique aromas depending on the cultivar and growing conditions. The objective of this study was to evaluate the impact of seasonal...
    Resource Type:
    Masters Thesis
    Full Text:
    Seasonal Variation and Growing Environment on Blackberry Aroma Abstract approved: XT Dr. Michael

  • Hydrolytic methods for the quantification of fructose-equivalents in herbaceous biomass

    Creator:
    Nguyen, Stefanie K.
    Abstract:
    A low, but significant, fraction of the carbohydrate portion of herbaceous biomass may be composed of fructose/fructosyl-containing components (“fructose equivalents”); such carbohydrates include sucrose, fructo-oligosaccharides, and fructans. Standard methods used for the quantification of structural-carbohydrate-derived neutral monosaccharide-equivalents in biomass are not particularly well suited for the quantification of fructose equivalents...
    Resource Type:
    Masters Thesis
    Full Text:
    Fructose-Equivalents in Herbaceous Biomass Abstract approved: Michael H. Penner

  • Quantification of fructose equivalents in straw extracts

    Creator:
    Kim, Eugene
    Abstract:
    Cereal and commercial grass-seed straws are abundant plant biomass materials that are currently being considered for application in industrial processes aimed at the production of biofuels, biomaterials, and biochemicals. The carbohydrate fraction of these straws is of particular interest in this context due to its chemical functionality and relative ease...
    Resource Type:
    Masters Thesis
    Full Text:
    : Michael H. Penner Cereal and commercial grass-seed straws are abundant plant biomass materials that

  • Evaluation of the off-flavor in English sole (Parophrys vetulus) using descriptive analysis techniques and consumer testing

    Creator:
    Geise, Laura Ann
    Abstract:
    English sole (Parophrys vetulus) is a flatfish found in abundance in the Pacific Ocean and is part of the Pacific Northwest's and California's commercial trawl fishery. Stock levels of this fish are at all time highs but there are decreased landings due to low demand and acceptability. With new regulations...
    Resource Type:
    Masters Thesis
    Full Text:
    : . Michael T. Morrissey English sole (Parophrys vetulus) is a flatfish found in abundance in the

  • Development of volatile compounds in Pinot noir grapes and their contributions to wine aroma

    Creator:
    Fang, Yu
    Abstract:
    It is often perceived that late maturity of grape gives a more complex aroma profile to Pinot noir wine, however, there is little understanding of the basic flavor chemistry of grape maturity on wine aroma. The aroma contributing compounds in Pinot noir were first identified by aroma extract dilution analysis...
    Resource Type:
    Dissertation
    Full Text:
    professor, Dr. Michael Qian for guidance and giving fully support on my research; thank Dr. Mina McDaniel

  • Aroma comparison of 'Marion' (Rubus sp. L.) and 'Thornless Evergreen' (R. laciniatus L.) blackberries

    Creator:
    Klesk, Keith
    Abstract:
    'Marion' and 'Thornless Evergreen' blackberry volatiles were analyzed by capillary gas chromatography-flame ionization detection (GC-FED) and GC-mass spectrometry (GC-MS). Based on total percentage of FID area 'Thornless Evergreen' contains significantly more alcohols, hydrocarbons, and phenols than the 'Marion'; 'Marion' contains more acids and esters. Both cultivars contained comparable amounts of...
    Resource Type:
    Dissertation
    Full Text:
    approved: u / ■■ r - " r—= ■f^- Michael Qian^ 'Marion' and 'Thornless Evergreen' blackberry

  • The use of high pressure process to shuck oysters, reduce microbial load and extend shelf-life

    Creator:
    He, Haian
    Abstract:
    Whole oysters were processed under a series of pressures from 30,000 to 45,000 psi at different holding times (0, 1, and 2 min) and then stored at <4°C, for 27 d. During the shelf-life study, the quality of oysters was determined by measuring pH, moisture content, and microbial counts including...
    Resource Type:
    Masters Thesis
    Full Text:
    : Michael T. Morrissey Whole oysters were processed under a series of pressures from 30,000 to 45,000

  • Effect of high pressure processing on the survival of Vibrio parahaemolyticus strains in pure culture and Pacific oysters

    Creator:
    Calik, Hakan
    Abstract:
    Different strains of Vibrio parahaemolyticus (Vp) in broth cultures and Vp-inoculated live Pacific oysters (Crassostrea gigas) were subjected to high pressure processing (HPP) at 241, 276, 310, and 345 MPa. Results showed Vp numbers were reduced by HPP in both pure culture and whole oysters. Vp inactivation was dependent on...
    Resource Type:
    Masters Thesis
    Full Text:
    Oysters. Abstract approved: __K Michael T. Morrissey Different strains of Vibrio parahaemolyticus