Index Catalog // ScholarsArchive@OSU

Effects of maturity and blanching on carbohydrate components of frozen normal sweet (su) and supersweet (sh₂) corn

Creator:: Su, Shanghe
Abstract:: Three varieties of sweet corn (Zea mays L.) , including two supersweet (Crisp 'N Sweet 710 and Rogers 3376) and one normal sweet (Jubilee), were harvested at six stages of maturity (80-72% moisture for supersweet and 75-68% moisture for normal sweet) at three days intervals. Changes in physical and chemical...
Resource Type:: Masters Thesis
Full Text:: as index of blanching adequacy because of its wide distribution in vegetable tissues and its heat

Nutritional Composition Changes in Alaska Pollock (Gadus chalcogrammus) During and Between Bering Sea A and B Seasons

Creator:: Hintermeister, Clara A.
Abstract:: Alaska pollock (Gadus chalcogrammus) is a schooling whitefish native to the Bering Sea that is prized for its fillets, surimi, roe, and milt. Fillets are frequently used for popular products such as fish and chips. If collected, roe and milt are commonly exported to South Korea and Japan. However, no...
Resource Type:: Masters Thesis
Full Text:: , including sea vegetable snacks and salads. It is also commonly substituted for cod roe in a variety of

The influence of vegetable fibers on mineral balance in the rat

Creator:: Tinsley, Joel Ray
Abstract:: Dietary fiber has been suggested as interfering with mineral utilization. The influence of broccoli florets and wastes, cauliflower heads and wastes, wheat bran and Metamucil on mineral uptake by the rat was determined using balance studies. All results were compared to control animals fed diets containing 10% hydrolyzed cellulose. Utilization...
Resource Type:: Masters Thesis
Full Text:: : THE INFLUENCE OF VEGETABLE FIBERS ON MINERAL BALANCE IN THE RAT Abstract approved: _ ^ " De^is

Development of a lexicon for staling aromas in North American lager and analysis of consumer preference and difference

Creator:: Edwards van Muijen, Christina Veronique
Abstract:: Staling in beer is inevitable. Oxidation and increased temperatures are the main causes of stale flavors in bottled beers. Since 1934, research has been done to identify compounds and pathways involved in creating stale flavors. Although many research papers report stale flavors, there is not a lexicon per se of...
Resource Type:: Masters Thesis
Full Text:: , 2001. Title: Development of a Lexicon for Staling Aromas in North American Lager and Analysis of

Understanding the principles and procedures to retain green and red pigments in thermally processed peels-on pears (Pyrus communis L.)

Creator:: Ngo, Thao Xuan
Abstract:: Thermal stabilization of chlorophyll and anthocyanin on pear peels during thermal process was investigated in this study. The green color of peels-on thermally processed (canned) pears was successfully retained by complexation of magnesium-free chlorophyll with zinc ions, and the red pigments were stabilized through anthocyanin-stannous complexation and polymerization of pear...
Resource Type:: Dissertation
Full Text:: processed fruit and vegetable products. ©Copyright by Thao Xuan

The potato : composition, non-enzymatic browning and anthocyanins

Creator:: Rodriguez-Saona, Luis Enrique
Abstract:: Chipping varieties and model systems were used to determine the role of potato constituents on chip color. Composition was evaluated by HPLC and chip color measured using a ColorQuest colorimeter. Reducing sugar (RS) content did not completely explain color quality when present in low concentrations (<60 mg/lOOg). Levels of ascorbic...
Resource Type:: Dissertation
Full Text:: ) and lowest with potato vegetable juice (10 wk half-life). The Potato: Composition, Non-Enzymatic

Efficacy of electrolyzed oxidizing (EO) water combined with UV-C light or gas exchange on sanitization of Jalapeno pepper using Serratia marcesens as surrogate for Salmonella

Creator:: Ekundayo, Olufunmilayo R.
Abstract:: Jalapeño peppers are usually consumed raw and fresh with minimal processing. They contain antioxidants and bioactive compounds which are of human health benefits. There have been an increasing number of reports of foodborne outbreaks attributed to inaccessibility of sanitizers to Salmonella , E.coli and Listeria monocytogenes when embedded in fruit...
Resource Type:: Masters Thesis
Full Text:: sanitizers to Salmonella , E.coli and Listeria monocytogenes when embedded in fruit and vegetable surfaces

Isolation and characterization of some oxidizing enzymes of the McFarlin cranberry

Creator:: Chan, Harvey T., 1940-
Abstract:: Due to the scarcity of information concerning the oxidase systems in cranberries the peroxidase, catalase, and polyphenolase systems, which are used as biochemical indexes of adequacy for enzyme inactivation in other fruits and vegetables, were investigated. Enzyme extracts were prepared from acetone powders with and without phenol-binding agents such as...
Resource Type:: Dissertation
Full Text:: manuscript. Thanks are also extended to the Ocean Spray, Inc. for their financial support which made

Use of hedonic scales among Chinese, Koreans, and Thais

Creator:: Yeh, Lue-Lih
Abstract:: To satisfy the desires of consumers in global markets for new products, it is essential that the cross-cultural differences in product acceptance are understood. An important aspect in cross-cultural research is the measurement tool of product acceptance. The most common scale for acceptance testing is the 9-point hedonic scale that...
Resource Type:: Masters Thesis
Full Text:: United States (US) with American consumers. However, no research has been reported in the literature

Growth of Staphylococcus aureus of enterotoxin production in pre-cooked tuna meat

Creator:: Wu, Xulei
Abstract:: Staphylococcus aureus is a human pathogen capable of producing enterotoxins causing staphylococcal food poisoning, one of the most economically important foodborne diseases in the U.S. This pathogen may be introduced to pre-cooked tuna meat used for the production of canned tuna because significant manual handling occurs after cooking of the...
Resource Type:: Masters Thesis
Full Text:: inoculated with five S. aureus strains or highly purified enterotoxins A (SEA), B (SEB), and D (SED) for

ScholarsArchive@OSU

Effects of maturity and blanching on carbohydrate components of frozen normal sweet (su) and supersweet (sh₂) corn

Nutritional Composition Changes in Alaska Pollock (Gadus chalcogrammus) During and Between Bering Sea A and B Seasons

The influence of vegetable fibers on mineral balance in the rat

Development of a lexicon for staling aromas in North American lager and analysis of consumer preference and difference

Understanding the principles and procedures to retain green and red pigments in thermally processed peels-on pears (Pyrus communis L.)

The potato : composition, non-enzymatic browning and anthocyanins

Efficacy of electrolyzed oxidizing (EO) water combined with UV-C light or gas exchange on sanitization of Jalapeno pepper using Serratia marcesens as surrogate for Salmonella

Isolation and characterization of some oxidizing enzymes of the McFarlin cranberry

Use of hedonic scales among Chinese, Koreans, and Thais

Growth of Staphylococcus aureus of enterotoxin production in pre-cooked tuna meat

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