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Filtering by: Creator Chin, Alice Wai-lee Remove constraint Creator: Chin, Alice Wai-lee Degree Field Food Science and Technology Remove constraint Degree Field: Food Science and Technology Rights Statement Copyright Not Evaluated Remove constraint Rights Statement: Copyright Not Evaluated

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  • Effect of salt and pH on surimi gels made from Pacific whiting (Merluccius productus)

    Creator:
    Chung, Yun-Chin
    Abstract:
    The effect of salt (0, 0.9, 1.7, 2.5%) and pH (range 4 to 10) on surimi gels made from Pacific Whiting (Merluccius productus) was investigated. Gel-forming ability was measured by the torsion test. In general, surimi gels increased in gel strength with increased pH. Breaking shear stress increased to a...
    Resource Type:
    Masters Thesis
    Full Text:
    AN ABSTRACT OF THE THESIS OF Yun-Chin Chung for the degree of

  • Characterization and removal of unstable proteins from grape juice and wine

    Creator:
    Hsu, Juinn-chin
    Abstract:
    Improved sensitive techniques were developed for the determination of soluble proteins in grape, juice and wine. These techniques which permitted direct sample analysis without prior dialysis or concentration, were used for: 1) characterization of heat unstable proteins, 2) evaluating the effect of bentonite fining and ultrafiltration (UF) on the soluble...
    Resource Type:
    Dissertation
    Full Text:
    AN ABSTRACT OF THE THESIS OF Juinn-Chin Hsu for the degree of

  • Saccharification and fermentation of lignocellulosic biomass using Trichoderma reesei cellulases and Saccharomyces cerevisiae

    Creator:
    Chung, Yun-Chin
    Abstract:
    The efficiency of cellulose hydrolysis under straight saccharification and simultaneous saccharification and fermentation (SSF) conditions was evaluated using three lignocellulosic materials (switchgrass, cornstover, and poplar), which had been pretreated with dilute sulfuric acid under conditions which optimized xylose concentrations in the prehydrolysate liquid. Yields of glucose, cellobiose and ethanol obtained...
    Resource Type:
    Dissertation
    Full Text:
    AN ABSTRACT OF THE THESIS OF Yun-Chin Chung for the degree of

  • Effect of polyphosphate on microbial characteristics of seafoods

    Creator:
    Petchsing, Urairatana
    Abstract:
    Effect of 6.0% polyphosphate treatment on microbial growth and composition of microbial flora of three representative seafoods were investigated. Polyphosphate treatment washed off microorganisms by 1 log in peeled shrimp (10⁷ to 10⁶ and 10⁶ to 10⁵) and cooked crab meat (10⁶ to 10⁵) and by 2 logs in red...
    Resource Type:
    Masters Thesis
    Full Text:
    POLYPHOSPHATE ON MICRQBIAL CHARACTERISTICS OF SEAFOODS i Abstract approved: Dr. Jong S. Lee Effect of

  • Antimicrobial activity of nisin and hen lysozyme

    Creator:
    Jaczynski, Jacek
    Abstract:
    Varying concentrations of the food preservatives nisin and lysozyme were adsorbed onto glass surfaces chemically modified to exhibit different degrees of hydrophobicity. The antimicrobial activity of the adsorbed preservatives was evaluated by documenting the ability of Listeria monocytogenes to adhere and grow on the glass surfaces. A bioluminescence protocol was...
    Resource Type:
    Masters Thesis
    Full Text:
    to my fellow-student, Woo-Kul Lee. He significantly helped me with the radiolabeling study. I

  • Osme and sensory analysis of aqueous orange essence

    Creator:
    Bazemore, Russell A.
    Abstract:
    The effect of refluxing on the aromas of Valencia aqueous orange essences was determined through analysis by GC, MS, Osme, and by a descriptive panel. The strengths and descriptions of volatiles were investigated to determine if differences in essence aroma character and intensity existed. During production, 1 sample was subjected...
    Resource Type:
    Masters Thesis
    Full Text:
    recirculation and are normally 4 to 7 effects (Chin, 1982). The essence recovery unit pulls in vapor produced

  • Apparent inhibition of Pacific whiting surimi-associated protease by whey protein concentrate

    Creator:
    Piyachomkwan, Kuakoon
    Abstract:
    Surimi is a seafood product which is used to manufacture restructured products such as artificial crab and lobster. Surimi is produced from fish fillets by washing to remove sarcoplasmic proteins and increase the concentration of myofibrillar proteins, and mixing with cryoprotectants. A valuable attribute of surimi is its ability to...
    Resource Type:
    Masters Thesis
    Full Text:
    . Gamble; and Dr. M. Huber. I am grateful to the advice and help of my labmates, Alex Liaw and Yun-Chin

  • Alteration in levels and synthesis of proteins in trout hepatocytes due to dietary cyclopropenoid fatty acid[s]

    Creator:
    Perdew, Gary H.
    Abstract:
    Cyclopropenoid fatty acids (CPFA) are unique compounds that contain a highly strained and reactive cyclopropene ring structure. These compounds have been shown to cause a number of toxic effects in a variety of animals. Rainbow trout (Salmo gairdneri) have proven to be particularly sensitive to CPFA. Studies have revealed that...
    Resource Type:
    Dissertation

  • Descriptive analysis of Pinot noir juice and wine qualities

    Creator:
    Ludwig-Williams, Nancy
    Abstract:
    The overall purpose of this study was to develop sensory evaluation methodology whereby wine quality can be predicted from juice quality. Descriptive analysis was used by a trained panel to describe Pinot noir juice and wine from three sources. From each source, one wine and four juice samples (a control...
    Resource Type:
    Masters Thesis
    Full Text:
    of my statistical analysis. Special thanks go to Jose Flores, Victor Hong, Lin Ben Lin, Juinn-Chin

  • Characterization and detection of potential adulterants in apple juice by pattern recognition methods

    Creator:
    Pilando, Leticia S.
    Abstract:
    Fruit juice concentrates- hard pear, soft pear, fig, prune, raisin, white grape, and pineapple, and sweeteners-invert beet, invert cane, and high fructose corn syrup (HFCS) were characterized by sugar profiles, nonvolatile acid profiles, UV spectral profiles, and mineral content. These fruit juices and sweeteners were also used to adulterate commercial...
    Resource Type:
    Dissertation
    Full Text:
    vary from -22.5 to -27.9 (Doner, 1981; A'Brams, 1982; Lee and Wrolstad, 1984). High fructose corn