Index Catalog // ScholarsArchive@OSU

Edible coatings to improve storability and enhance nutritional value of strawberries (Fragaria ananassa) and raspberries (Rubus ideaus)

Creator:: Han, Chunran
Abstract:: Strawberries {Fragaria ananasa) and raspberries {Rubus ideaus) are good sources ofmany important nutrients, and have great potential to improve human health. However, they are highly perishable and have a very short shelf-life mainly due to the attack of fungi and high respiration rate. Edible coatings, especially chitosan-based coatings have been...
Resource Type:: Masters Thesis

Characterization of the interaction between Mycobacterium avium subsp. paratuberculosis and bovine epithelial cells in culture and identification of invasion-associated genes by transposon mutagenesis

Creator:: Patel, Dilip
Abstract:: Mycobacterium avium subsp. paratuberculosis (MAP) is a cause of Johne's disease (JD) in cattle and other ruminants. MAP infection in the bovine host is not well characterized. It is assumed that crossing the bovine intestinal mucosa is important for MAP to establish infection. MAP's ability to infect bovine epithelial cells...
Resource Type:: Dissertation

Immobilization of hen egg white lysozyme by the sole histidine residue to polystyrene beads through peptide spacers

Creator:: Wu, Yawen
Abstract:: Lysozyme is a natural antimicrobial agent that is effective against many food spoilage and pathogenic microorganisms by disintegrating their cell walls. Immobilization of lysozyme has attractive applications for use in the food industry: (1) The enzyme could be readily separated from treated foods and beverages and re-used while the foods...
Resource Type:: Dissertation

Wheat flour arabinoxylans in soft wheat end-use quality

Creator:: Asawaprecha, Sunida
Abstract:: Little is known about the effects of arabinoxylans (AX) on noodle quality. The aim of this study was to observe interrelationships between wheat flour AX, SRC tests, and noodle quality attributes, and to investigate the use of SRCs to predict cookie diameter. Cookie diameter is the most common index of...
Resource Type:: Masters Thesis

Development of anthocyanins and proanthocyanidins in Pinot noir grapes and their extraction into wine

Creator:: Pastor del Rio, Jose L.
Abstract:: Color stability and mouth feel quality are two of the most important aspects of red wine quality. Anthocyanins and proanthocyanidins are responsible for these attributes and it has been shown that weather conditions during the growing season and grape maturity can effect these components in wine. However, investigations into proanthocyanidin...
Resource Type:: Masters Thesis

Influence of cultivar and maturity on blackberry polyphenolics and investigation of sediment formation in blackberry juice

Creator:: Siriwoharn, Thanyaporn
Abstract:: The influence of cultivar and maturity on polyphenolic composition and antioxidant activity was investigated by UV-Visible spectrophotometry and analytical high performance liquid chromatography (HPLC) in commercially important blackberry cultivars and selections. The anthocyanin pigments changed tremendously with ripening. Total anthocyanins increased from 74.7-317 mg/100g fw from underripe to over ripe...
Resource Type:: Dissertation

Aroma compounds in sweet dry whey

Creator:: Mahajan, Shilpa S.
Abstract:: The objective of this study was to identify aroma volatiles in sweet whey powder. Volatiles were isolated by solvent extraction and solvent assisted flavor evaporation. Fractionation was followed to separate acidic volatiles from nonacidic volatiles. Gas chromatography/olfactometry and gas chromatography-mass spectrometry were used for the identification ofaroma compounds. Osme methodology...
Resource Type:: Masters Thesis

Effects of closure type on consumers' perception of wine quality

Creator:: Jorgensen, Emily M.
Abstract:: Natural corks have long been used as wine closures. However, they are associated with causing multiple adverse effects to the wine they are attempting to preserve. Alternative closures such as synthetic corks and screw caps were developed in order to reduce and/or eliminate these problems. However, the major cause of...
Resource Type:: Masters Thesis

Biochemical and gelation properties of fish protein isolate prepared under various pH and ionic strength conditions

Creator:: Thawornchinsombut, Supawan
Abstract:: A novel method for isolating fish proteins by shifting pH to high acid or high alkali pH was the focus of the study. Biochemical and physicochemical properties of various pH-treated soluble fish proteins as a function of ionic strength were determined. Effect of ionic strength and various storage conditions on...
Resource Type:: Dissertation

The physicochemical, microbiological, aroma and flavor profile of selected commercial sweet whey powder

Creator:: Sithole, Rhoda
Abstract:: Sweet whey powder is mainly used as an ingredient in foods and has a potential for increased use with the development of new foods. In view of the many whey powder producers, there is need to establish the quality of the whey powders currently on the market in terms of...
Resource Type:: Dissertation

Hop bitter acid isomerization and degradation kinetics in a model wort-boiling system

Creator:: Malowicki, Mark G.
Resource Type:: Masters Thesis

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

The blueberry : composition, anthocyanins, and polyphenolics

Creator:: Lee, Jungmin
Abstract:: Frozen blueberries were pilot-plant-processed into juice and concentrate by 2 treatments (heat and SO2), and a control. Qualitative, and quantitative anthocyanin and polyphenolic content were monitored after each processing step. Major losses occurred after the initial processing steps. Juice processing by-product contained a substantial amount of anthocyanins and polyphenolics (>42%...
Resource Type:: Dissertation

ScholarsArchive@OSU

Edible coatings to improve storability and enhance nutritional value of strawberries (Fragaria ananassa) and raspberries (Rubus ideaus)

Characterization of the interaction between Mycobacterium avium subsp. paratuberculosis and bovine epithelial cells in culture and identification of invasion-associated genes by transposon mutagenesis

Immobilization of hen egg white lysozyme by the sole histidine residue to polystyrene beads through peptide spacers

Wheat flour arabinoxylans in soft wheat end-use quality

Development of anthocyanins and proanthocyanidins in Pinot noir grapes and their extraction into wine

Influence of cultivar and maturity on blackberry polyphenolics and investigation of sediment formation in blackberry juice

Aroma compounds in sweet dry whey

Effects of closure type on consumers' perception of wine quality

Biochemical and gelation properties of fish protein isolate prepared under various pH and ionic strength conditions

The physicochemical, microbiological, aroma and flavor profile of selected commercial sweet whey powder

Hop bitter acid isomerization and degradation kinetics in a model wort-boiling system

Effect of whey concentrate crystallization parameters on lactose crystal forms

The blueberry : composition, anthocyanins, and polyphenolics

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