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Filtering by: Subject Laminated plastics -- Effect of temperature on Remove constraint Subject: Laminated plastics -- Effect of temperature on Degree Field Food Science and Technology Remove constraint Degree Field: Food Science and Technology Degree Name Master of Science (M.S.) Remove constraint Degree Name: Master of Science (M.S.)

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  • Alternative products from Pacific whiting : fresh surimi and texturized mince

    Creator:
    Pipatsattayanuwong, Siriporn
    Abstract:
    The major portion of Pacific whiting (PW) is commercialized in the form of frozen surimi. Alternative products for PW were investigated focusing on fresh surimi and texturized meat from PW mince. Fresh surimi is made without additives and kept refrigerated instead of frozen. Texturized meat is a meat-like product made...
    Resource Type:
    Masters Thesis
    Full Text:
    crystals. The rate of recrystallization was suggested to be dependent on the temperature and solute

  • Assessing the impact of temperature on grape phenolic metabolism

    Creator:
    Cohen, Seth D.
    Abstract:
    Many climatic factors influence grape berry composition including nutrient status, water availability, biotic stress, sun exposure and temperature. Previous research examined the effects of many factors listed above and much progress has been made. It is often difficult, however, to separate effects that typically confound each other, such as sun...
    Resource Type:
    Masters Thesis
    Full Text:
    temperature on phenolic metabolism in grapes (‘Merlot’) growing in an established vineyard. The effect of

  • Gelation properties of Alaska pollock surimi with functional ingredients under ohmic heating

    Creator:
    Pongviratchai, Panida
    Abstract:
    The rheological, color, micro-structural, and electrical properties of surimi seafood gels were investigated. Various starches and protein additives at different ratios were evaluated with Alaska pollock surimi under ohmic heating at different heating rates to determine their functional properties and further to compare these properties with those of conventionally cooked...
    Resource Type:
    Masters Thesis
    Full Text:
    (Continued) Page EFFECT OF NATIVE AND PREGELATINIZED STARCH ON GELATION PROPERTIES OF FISH PROTEINS

  • Refrigerated seawater depuration for reducing Vibrio parahaemolyticus contamination in raw Pacific oysters (Crassostrea gigas)

    Creator:
    Yang, Qianru
    Abstract:
    Vibrio parahaemolyticus is a seafood-borne pathogen that can cause gastroenteritis in humans. This study investigated the effectiveness of refrigerated seawater (5°C) depuration on reducing V. parahaemolyticus in raw Pacific oysters (Crassostrea gigas). Raw Pacific oysters were inoculated with a mixed culture of five clinical strains of V. parahaemolyticus and depurated...
    Resource Type:
    Masters Thesis
    Full Text:
    on proper handling of foods, including holding seafood at a sufficiently low temperature to