Index Catalog // ScholarsArchive@OSU

Data Mining in Food Science Research and Technical Functionality of Wheat Straw-Derived Fibers

Creator:: Karaarslan Urhan, Tuba
Abstract:: This dissertation focused on data mining in food science research and on the technical functional properties of wheat straw-derived biorefinery-byproduct fiber preparations as related to potential applications as food ingredients. This first study evaluated the importance of electronic bibliographic database selection and multiple database usage during the information retrieval phase...
Resource Type:: Dissertation
Full Text:: ANALYSIS Tuba Karaarslan Urhan1, Hannah Gascho Rempel2, Lisbeth Meunier-Goddik1 and Michael H

The Role of Ascorbic Acid, β-Cyclodextrins, and Alternative Substrates in Dictating Rates of Polyphenol Oxidase-Catalyzed Browning in Potato-Based Reaction Mixtures

Creator:: Jiang, Shu
Abstract:: Enzymatic browning is a consequence of a series of reactions initiated by polyphenol oxidase (PPO)-catalyzed quinone formation. Unwanted browning negatively affects food quality and lowers consumer acceptability. Thus, there is general interest in strategies to control enzymatic browning. Cyclodextrins are cyclic glucan oligosaccharides that form inclusion complexes with a number...
Resource Type:: Dissertation
Full Text:: : ________________________________________________ Michael H. Penner Enzymatic browning is a consequence of a series of reactions

Science and efficacy of mild sodium hydroxide treatments in enzyme-based wheat straw-to-glucose processing

Creator:: Sophonputtanaphoca, Supaporn
Abstract:: The work described in this dissertation focused on chemistry related to the use of aqueous sodium hydroxide as a treatment in the processing of wheat straw. A major emphasis was the comprehensive evaluation of straw component partitioning due to sodium hydroxide (NaOH) processing. This was evaluated over a range of...
Resource Type:: Dissertation
Full Text:: -‐ Based Wheat Straw-‐to-‐Glucose Processing Abstract approved: Michael H

Variation of sugars and acids during ripening of pears and in the production and storage of pear concentrate

Creator:: Akhavan, Iradj
Abstract:: Two methods of separating sugars and acids of Bartlett pears were compared to decide upon a working method for later studies involving identification and quantitation of sugars and acids during ripening of pears and in the production and storage of pear concentrate. The first method involved precipitation of acids with...
Resource Type:: Dissertation
Full Text:: committee, Georgene V. Barte, Dr. M. W. Montgomery, Dr. H. D. Reese, and Dr. H. W

Volatile composition of Pinot Noir grapes and wines under different viticultural practices in western Oregon

Creator:: Feng, Hui
Abstract:: High vegetative growth of Pinot Noir vine is a common problem in most vineyards of Oregon's Willamette Valley, where sunlight exposure and heat accumulation are limited. Consequently, growers in this region commonly use vineyard management strategies to regulate vine vigor and improve grape and wine quality. Wine quality is greatly...
Resource Type:: Dissertation
Full Text:: , Tuba Karaarslan, Xiaofen Du, Juan He, Freddy Lemus, Pete Davis, Jianqiang Song, Yan Zhang, Shuang

Chemical composition of dietary fiber and polyphenols of wine grape pomace skins and development of wine grape (cv. Merlot) pomace extract based films

Creator:: Deng, Qian
Abstract:: The objectives of this project were to investigate the chemical composition of five varieties of wine grape pomace (WGP) skins obtained in the Pacific Northwest of the United States with the emphasis on dietary fiber (DF) and polyphenolic compounds, and further to evaluate the feasibility of developing WGP extract based...
Resource Type:: Masters Thesis
Full Text:: by the haze percentage of water after 24 h of film immersion (52.8%) than that of TF-PE (25.7%) and

Development of antioxidant dietary fibers from wine grape pomace and their applications as functional food ingredients

Creator:: Tseng, Angela Y.
Abstract:: Wine grape pomace (WGP), the byproduct from winemaking, is a good source of polyphenols and dietary fibers, and may be utilized as antioxidant dietary fibers (ADF) for food applications. The objectives of this thesis research were to first determine the phenolic compounds, antioxidant and antimicrobial activities in red WGP under...
Resource Type:: Masters Thesis
Full Text:: activity against bacteria, fungus and virus (Jayaprakasha, Selvi, & Sakariah, 2003; Özkan, Sagdiç

The effect of irradiation with ultraviolet light on chlorinated hydrocarbon insecticides : a review

Creator:: Banks, Kenneth A.
Abstract:: Pesticide chemists have recognized since the 1940's that ultraviolet light was deleterious to the insecticidal properties of certain compounds. However, it has been only within the last 15 years that a number of photodecomposition products of the chlorinated hydrocarbon insecticides have been isolated and identified. The degradation of insecticides by...
Resource Type:: Capstone Project
Full Text:: . 30:3h9—35h. Fleck, E. E. and H. L. Haller. l9h5. Compatibility of DDT with Insecticides, Fungicides

The Production and Human Taste Detection of Glucose Polymers with Distinct Chain Length Ranges

Creator:: Balto, Amy
Abstract:: A majority of human caloric intake is in the form of complex carbohydrates, which have been assumed to be tasteless. However, there is considerable evidence from rat and human studies to support the existence of a secondary carbohydrate taste receptor that detects glucose polymers. Psychophysical studies in our lab suggest...
Resource Type:: Masters Thesis
Full Text:: support. Lucy (Shu) Xiang and Tuba Karaarskan were deeply helpful and compassionate during my time here

Rapid methods for the determination of post-pasteurization contamination of fluid milk and shelf-life prediction

Creator:: Isaza, Liliana Urrea
Abstract:: Several methods for estimation of the potential shelf-life of pasteurized fluid milk products were evaluated for their efficacy in this investigation. These methods were evaluated and compared to sensory, biochemical and bacteriological indices through a series of experiments conducted on different brands of commercially pasteurized fluid milk. The methods evaluated...
Resource Type:: Masters Thesis
Full Text:: Test Shelf-life Determination Dye Reduction Tests Parmelee Tuba Tests for Psychrotrophs

Aroma-active compounds in 'Centennial', 'Citra' and 'Nelson Sauvin' hop varieties and their aroma contribution to dry-hopped beer

Creator:: Feng, Shi
Abstract:: The objectives of this study were to 1) measure and compare the compositional differences of essential oil among three hop cultivars ('Centennial’, 'Citra' and 'Nelson Sauvin'), 2) identify the odor-active aroma compounds in three varieties of hops and 3) investigate the behavior of hop-derived aroma compounds in beers prepared by...
Resource Type:: Masters Thesis
Full Text:: lab mates, Hui Feng, Qin Zhou, Fang Yuan, Tuba Karaarslan and Silvana Harikedua and also to the

Quality and consumer acceptance of berry fruit pomace-fortified specialty mustard

Creator:: Davis, Lissa
Abstract:: Blueberry pomace (BP) and cranberry pomace (CP) are good sources of dietary fiber and phenolics. This study aimed to develop berry fruit pomace-fortified specialty mustard with elevated bioactive compounds. Wet BP and CP were ground and incorporated into Dijon-style mustard at concentrations of 15, 20, and 25% (w/w). Total dietary...
Resource Type:: Honors College Thesis
Full Text:: Draft, Fisher Scientific, Waltham, MA, USA) at 105 °C for 24 h to a constant final weight. Aw was

Feasibility of developing wine grape pomace fortified baked goods for health promotion

Creator:: Walker, Rebecca M.
Abstract:: Wine grape pomace (WGP) as a source of antioxidant dietary fiber was used to fortify bread and muffins bakery goods. Pinot Noir wine grape pomace (RWGP) and Pinot Grigio wine grape pomace (WWGP) replaced wheat flour at concentration between 5-20% (w/w). The finished bread and muffin products were evaluated for...
Resource Type:: Honors College Thesis
Full Text:: , Orrville, OH, USA 3 SAF-Instant Red, SAF, Milwaukee, WI, USA), 4 C & H Baker’s Sugar, C&H Sugar

The Application of Brine Injection Technology to Improve Quality of Pacific whiting (Merluccius productus) Fillets

Creator:: Harikedua, Silvana Dinaintang
Abstract:: Existing research reports the importance of brine injection technology in enhancing the quality of muscle products such as poultry, beef, and pork. In fish, the utilization of brine injection technology is well-known for delivering marinade ingredients for salted or smoked fish production. Until now, there has been limited published scientific...
Resource Type:: Masters Thesis
Full Text:: in Astoria valuable. Mei Song and Tuba Karaarslan thank you for cheer up my year in Corvallis. All

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:: , H.; Göztürk, F.; Hamzaçebi, S.; Akpınar, M.D. The assessment of seafood processing waste. Aquat

Characterization of pathogenic and non-pathogenic Vibrio parahaemolyticus strains and the antimicrobial activity of fruit juice and fruit extracts against seafood pathogens

Creator:: Du, Jingyi
Abstract:: Vibrio parahaemolyticus is frequently isolated or detected from raw seafoods, especially shellfish. Also, Listeria monocytogenes, Salmonella spp. are pathogens that are frequently found in ready-to-eat (RTE) seafood, such as smoked fish and shellfish, seafood salad, cooked shrimp and crabmeat, and seafood consumed raw. Two studies to improve safety in RTE...
Resource Type:: Masters Thesis
Full Text:: and L. monocytogenes after 48 h storage at 37 °C .............................. 108 Appendix B

Metabolic Effects in C57B/6J Mice Fed a High-Fat Diet Supplemented With Walnuts, Raspberries and Other Whole Foods

Creator:: Miranda-Garcia, Omar
Abstract:: Health benefits obtained from consumption of fruits and vegetables have the potential to improve the lifestyle of individuals. The walnut is a polyunsaturated fatty acid (PUFA)-rich whole food that is readily available in the U.S and has been shown to potentially reduce risk of Metabolic Syndrome. Furthermore, consumption of polyphenol...
Resource Type:: Masters Thesis
Full Text:: ., 2012; R. H. Liu, 2013). As mentioned in Chapter 1, studies have shown that regular consumption of

Grape and Wine Aroma Influenced by Vine Nutrient Status, Vigor and Crop Levels in Oregon Pinot Noir

Creator:: Yuan, Fang
Abstract:: Wine volatile composition is one of the most important constitutes of wine quality, and it is greatly influenced by number of factors. The studies herein were conducted to evaluate the grape and wine aroma affected by different vine nutrient status, vigor and crop levels of Oregon Pinot noir. In the...
Resource Type:: Dissertation
Full Text:: Zhang, Pengtao Zhao, Xiaoxi Yuan, Nuosi Lin, Shi Feng, Jia Zheng, Tuba Karaarslan, Silvana Harikedua

Strawberry cell wall polysaccharides : an intervarietal comparison of compositional, physical, and textural properties

Creator:: Buerger, Michelle Carlene
Abstract:: Maintaining the structural integrity of cell walls largely determines the texture of fruit products during freezing processes. Strawberries undergo major textural changes when frozen, and varietal differences in quality after thawing are not readily predicted from mechanical and sensory testing of the fresh fruit. The objectives of this study were...
Resource Type:: Masters Thesis

Purification of strawberry polyphenol oxidase and its role in anthocyanin degradation

Creator:: Wesche-Ebeling, Pedro Alfredo E.
Abstract:: Polyphenol oxidase (PPO) from strawberries was purified, partially characterized, and used to study its role in the degradation of anthocyanin pigments. The extraction method included the use of a buffered solution containing the phenolic binders Polyclar AT and Amberlite XAD-4. Addition of Triton X-100 resulted in an increase of the...
Resource Type:: Dissertation
Full Text:: chains, light (L=13,400) and heavy (H=43,000), forming a tetramer of quaternary structure L2H2

ScholarsArchive@OSU

Data Mining in Food Science Research and Technical Functionality of Wheat Straw-Derived Fibers

The Role of Ascorbic Acid, β-Cyclodextrins, and Alternative Substrates in Dictating Rates of Polyphenol Oxidase-Catalyzed Browning in Potato-Based Reaction Mixtures

Science and efficacy of mild sodium hydroxide treatments in enzyme-based wheat straw-to-glucose processing

Variation of sugars and acids during ripening of pears and in the production and storage of pear concentrate

Volatile composition of Pinot Noir grapes and wines under different viticultural practices in western Oregon

Chemical composition of dietary fiber and polyphenols of wine grape pomace skins and development of wine grape (cv. Merlot) pomace extract based films

Development of antioxidant dietary fibers from wine grape pomace and their applications as functional food ingredients

The effect of irradiation with ultraviolet light on chlorinated hydrocarbon insecticides : a review

The Production and Human Taste Detection of Glucose Polymers with Distinct Chain Length Ranges

Rapid methods for the determination of post-pasteurization contamination of fluid milk and shelf-life prediction

Aroma-active compounds in 'Centennial', 'Citra' and 'Nelson Sauvin' hop varieties and their aroma contribution to dry-hopped beer

Quality and consumer acceptance of berry fruit pomace-fortified specialty mustard

Feasibility of developing wine grape pomace fortified baked goods for health promotion

The Application of Brine Injection Technology to Improve Quality of Pacific whiting (Merluccius productus) Fillets

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

Characterization of pathogenic and non-pathogenic Vibrio parahaemolyticus strains and the antimicrobial activity of fruit juice and fruit extracts against seafood pathogens

Metabolic Effects in C57B/6J Mice Fed a High-Fat Diet Supplemented With Walnuts, Raspberries and Other Whole Foods

Grape and Wine Aroma Influenced by Vine Nutrient Status, Vigor and Crop Levels in Oregon Pinot Noir

Strawberry cell wall polysaccharides : an intervarietal comparison of compositional, physical, and textural properties

Purification of strawberry polyphenol oxidase and its role in anthocyanin degradation

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