Index Catalog // ScholarsArchive@OSU

Ultrafiltration of pear juice : chemical and physical analysis

Creator:: Hodgson, Jeanne
Abstract:: Ultrafiltration of d'Anjou pear juice in the batch mode with a Romicon HFXS MXII pilot-scale ultrafilter produced a "sparkling clear", light-colored permeate which was sterile, essentially free of pectin, and lower in phenolics than the feed juice. Retention characteristics of PM-50, PM-30 and PM-10 hollow fiber membranes were tested at...
Resource Type:: Masters Thesis
Full Text:: : ULTRAFILTRATION OF PEAR JUICE: CHEMICAL AND PHYSICAL ANALYSIS r ?" Abstract approved: .„_ . ' Dr

Effect of maturity on the physical, chemical and sensory properties of frozen peas

Creator:: Olaeta-Coscorroza, Jose A.
Abstract:: Peas (Pisum sativum) are an important constituent in the diet of many people. Peas may be cooked and eaten as green peas shortly after harvest, stored for short periods in the pods, or, after suitable treatment, stored for long periods before consumption. Many factors influence the yield and quality of...
Resource Type:: Masters Thesis
Full Text:: , 1980 Title: EFFECT OF THE MATURITY ON THE PHYSICAL. CHEMICAL AND SENSORY PROPERTIES OF

Measurement of physical parameters for shrimp diets produced with a series of binders

Creator:: Solis, Manuel Ulises
Resource Type:: Masters Thesis
Full Text:: of Master of Science in Food Science presented on December 1. 1992 MEASUREMENT OF PHYSICAL

Molecular properties influencing the surface activity of α-lactalbumin, β-lactoglobulin and bovine serum albumin

Creator:: Suttiprasit, Prasert
Resource Type:: Dissertation
Full Text:: : Molecular Properties Influencing the Surface Activity of q-Lactalbumin. p-Lactoglobulin and Bovine Serum

Concentration of anserine and carnosine in surimi wash water and their antioxidant activity

Creator:: Kaur, Jasvinder
Abstract:: Anserine and carnosine are water-soluble dipeptides that have antioxidant properties and are found in the skeletal muscle of mammals and fishes. These dipeptides are removed through the washing process in surimi production. The objective of this research was to determine the concentration of anserine and carnosine in surimi wash water...
Resource Type:: Dissertation
Full Text:: : Concentration Of Anserine And Camosine In Surimi Wash Water And Their Antioxidant Activity. Abstract

Microorganisms isolated from sand filtered bay water and the proteolytic activity of a flavobacterium isolate

Creator:: Canhos, Vanderlei Perez
Resource Type:: Dissertation
Full Text:: Activity of ylflavobacterium Isolate. Abstract APPROVED: _ / Dr. J. S. LeeN =~" Monthly samples of

Use of anthocyanin analyses to determine glycosidase activity in juice- and wine-processing enzymes

Creator:: Wightman, JoLynne Dee
Resource Type:: Dissertation
Full Text:: Anthocyanin Analyses to Determine Glycosidase Activity in Juice- and Wine-Processing Enzymes. Abstract

The relative activity of the cellulase enzyme system of Trichoderma reesei with native and modified cellulosic substrates

Creator:: Liaw, Ean-Tun
Resource Type:: Dissertation
Full Text:: Activity of the Cellulase Enzyme System of Trichoderma reesei with Native and Modified Cellulosic

[9,10-methylene-¹⁴C] sterculic acid metabolism in the rat : urinary metabolites, liver tissue distribution, and induced [omega]-hydroxylase activity

Creator:: Eisele, Thomas Anthony
Abstract:: Corn oil (CO) and Sterculic foetida oil (SFO) fed rats were injected with [9, 10-methylene-¹⁴C]sterculic acid. Less than 1% of the label was expired as carbon dioxide. The majority of the label was excreted in the urine as short-chain dicarboxylic acids with an intact cyclopropane ring. The major metabolites for...
Resource Type:: Masters Thesis
Full Text:: TISSUE DISTRIBUTION, AND INDUCED to-HYDRQXYLASE ACTIVITY Abstract approved: /7 7

The effect of hopping technology on lager beer flavor and flavor stability and the impact of polyphenols on lager beer flavor and physical stability

Creator:: Aron, Patricia M.
Abstract:: Beer is one of the most extensively consumed beverages world-wide and it is almost always brewed with hops (Humulus lupulus, L.). Hops provide beer with bitterness, aroma, flavor and texture and also enhance specific beer properties such as foam stability, clarity (colloidal stability), color, flavor stability and microbial stability. Hops...
Resource Type:: Dissertation
Full Text:: Polyphenols on Lager Beer Flavor and Physical Stability. Abstract approved

ScholarsArchive@OSU

Ultrafiltration of pear juice : chemical and physical analysis

Effect of maturity on the physical, chemical and sensory properties of frozen peas

Measurement of physical parameters for shrimp diets produced with a series of binders

Molecular properties influencing the surface activity of α-lactalbumin, β-lactoglobulin and bovine serum albumin

Concentration of anserine and carnosine in surimi wash water and their antioxidant activity

Microorganisms isolated from sand filtered bay water and the proteolytic activity of a flavobacterium isolate

Use of anthocyanin analyses to determine glycosidase activity in juice- and wine-processing enzymes

The relative activity of the cellulase enzyme system of Trichoderma reesei with native and modified cellulosic substrates

[9,10-methylene-¹⁴C] sterculic acid metabolism in the rat : urinary metabolites, liver tissue distribution, and induced [omega]-hydroxylase activity

The effect of hopping technology on lager beer flavor and flavor stability and the impact of polyphenols on lager beer flavor and physical stability

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