Index Catalog // ScholarsArchive@OSU

Effects of refrigeration storage and processing technologies on the bioactive compounds and antioxidant capacities of blackberries ('Marion' and 'Evergreen')

Creator:: Wu, Ruyi
Abstract:: The objective of this project was to investigate the effects of refrigeration storage and processing technologies on the quality and nutraceutical benefit of blackberries. 'Marion' and 'Evergreen', the two major blackberry varieties in Oregon, were evaluated in this study. For refrigeration storage, fresh fruit were packed in clam-shell containers right...
Resource Type:: Masters Thesis
Full Text:: THE THESIS OF Ruyi Wu for the degree of Master of Science in Food Science and Technology

Kinetic properties and characterization of purified proteases from Pacific whiting (Merluccius productus)

Creator:: Wu, JuWen
Abstract:: Kinetic properties of the two proteases, causing textural degradation of Pacific whiting (Merluccius productus) during heating, were compared and characterized with the synthetic substrate, Z-Phe-Arg-NMec. Pacific whiting P-I and P-II showed the highest specificity on Z-Phe-Arg-NMec, specific substrate for cathepsin L. The K [subscript m] of preactivated P-I and P-II...
Resource Type:: Masters Thesis
Full Text:: AN ABSTRACT OF THE THESIS OF JuWen Wu for the degree of Master

Investigation of Optimal Extraction Conditions and Microencapsulation Technique for Stabilizing Anthocyanins and Polyphenols from Fruit Materials

Creator:: Wang, Wenjie
Abstract:: The objectives of this research were to investigate the optimal conditions for anthocyanins extraction from different anthocyanin rich fruit and to develop microencapsulation formulation for improving stability of anthocyanin extracts. In the extraction optimization study, two extraction methods, "conventional solvent extraction (CE)" and "ultrasound-assisted extraction (UE)" for three different anthocyanin-rich...
Resource Type:: Masters Thesis
Full Text:: .; Sun, Y.; Zhao, G.; Liao, X.; Hu, X.; Wu, J.; Wang, Z. Optimization of Ultrasound-Assisted Extraction

Factors Affecting the Efficacy of Depuration for Decreasing Vibrio parahaemolyticus Contamination in Pacific Oysters (Crassostrea gigas)

Creator:: Hou, Yishu
Abstract:: Vibrio parahaemolyticus is a foodborne pathogen recognized as the leading cause of acute gastroenteritis associated with consumption of raw and undercooked seafood, particularly raw oysters, with major symptoms of nausea, vomiting, abdominal cramps and diarrhea. It is estimated that 45,000 cases of V. parahaemolyticus infection occur each year in the...
Resource Type:: Masters Thesis
Full Text:: . I would like to thank my committee members, Dr. Morrissey, Dr. Torres and Dr. Wang, for their

Anti-inflammatory and Antioxidant Potential of Alaska Pollock Milt and Roe Hydrolysates

Creator:: Kemp, David C.
Abstract:: Ample research has demonstrated the largely untapped potential of bioactive peptides (BAPs) for treating systematic chronic inflammation (SCI). Protein hydrolysates are the mixture of peptides resulting from the hydrolytic breakdown of a protein. Numerous hydrolysates contain BAPs and exert beneficial effects in both in vitro and in vivo models. In...
Resource Type:: Masters Thesis
Full Text:: shellfish. Trends Food Sci. Technol. 2014, 36, 144–151. 14. Chen, Y.-P.; Liang, C.-H.; Wu, H.-T.; Pang

Investigation of Eco-friendly, Bio-based Methods to Produce High Quality and Water-resistant Apple Pomace Biocomposites Using Molded Pulp Technology

Creator:: Lang, Clara V.
Abstract:: The overall goal of this study was to utilize apple pomace, the byproduct from juice processing, as a renewable source of fiber to create sustainable packaging using molded pulp technology. The goal was accomplished through two studies: 1) to modify apple pomace fibers for increasing relative cellulose composition and improving...
Resource Type:: Masters Thesis
Full Text:: is inspiring to myself and lab-mates. Next, I would like to recognize Dr. Taoran Wang and Dr

Effect of organic production system and harvest date on the quality of blackberry fruit for fresh and processed markets

Creator:: Liu, Mingyang
Abstract:: Blackberry (Rubus sp.) fruit are a good source of phenolic compounds and anthocyanins, and are consumed in fresh and processed forms. Though organic products become more popular, limited information is available about how different organic production methods affect the post-harvest quality of blackberry fruit. The objective of this project was...
Resource Type:: Masters Thesis
Full Text:: high phenolic compounds, vitamins, minerals and fibers (Wang and Lin 2000; Cho et al. 2004

Comparison of physical, thermal, and chemical methods to measure protein denaturation in frozen Pacific whiting (Merluccius productus)

Creator:: Hsu, Cheng-kuang
Resource Type:: Masters Thesis
Full Text:: consideration. Special thank to Yun-Chin Chung, Lewis Richardson, and Dr. DeQian Wang for their help with

Investigation of Bioactive Compounds in Different Types of Fruit Pomace and Their Applications as Bulk Materials for Creating Biocomposite

Creator:: Gouw, Virginia P.
Abstract:: The objectives of this study were to evaluate the physicochemical properties and bioactive compounds from four different types of fruit pomace, including apple, blueberry, raspberry, and cranberry, and further to investigate the feasibility of creating apple pomace based biocomposite boards using thermal compression molding and to optimize the biocomposite formulations...
Resource Type:: Masters Thesis
Full Text:: for providing assistance in every aspect, and thanks to my awesome lab mates: Wenjie Wang

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:: burning and corrosion of electrodes made from common food-grade metals (Shiba, 1992). Wu et al. (1998

ScholarsArchive@OSU

Effects of refrigeration storage and processing technologies on the bioactive compounds and antioxidant capacities of blackberries ('Marion' and 'Evergreen')

Kinetic properties and characterization of purified proteases from Pacific whiting (Merluccius productus)

Investigation of Optimal Extraction Conditions and Microencapsulation Technique for Stabilizing Anthocyanins and Polyphenols from Fruit Materials

Factors Affecting the Efficacy of Depuration for Decreasing Vibrio parahaemolyticus Contamination in Pacific Oysters (Crassostrea gigas)

Anti-inflammatory and Antioxidant Potential of Alaska Pollock Milt and Roe Hydrolysates

Investigation of Eco-friendly, Bio-based Methods to Produce High Quality and Water-resistant Apple Pomace Biocomposites Using Molded Pulp Technology

Effect of organic production system and harvest date on the quality of blackberry fruit for fresh and processed markets

Comparison of physical, thermal, and chemical methods to measure protein denaturation in frozen Pacific whiting (Merluccius productus)

Investigation of Bioactive Compounds in Different Types of Fruit Pomace and Their Applications as Bulk Materials for Creating Biocomposite

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

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