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Frozen stabilized mince, its production, and thermophysical properties

Creator:: Simpson-Rivera, Ricardo Jose
Resource Type:: Dissertation
Full Text:: : Frozen Stabilized Mince, its Production, and Thermophysical Properties Abstract approved:- Michael

Flavor composition of transgenic raspberry bushy dwarf virus-resistant 'Meeker' raspberries

Creator:: Malowicki, Sarah Marie-Mahler
Abstract:: Raspberries have been popular since the time of the ancient Greeks. Red raspberries are cultivated throughout the world, particularly in the Pacific Northwest region of the United States and Canada. The raspberry bushy dwarf virus (RBDV) causes significant reduction in yield and crumbly fruit in raspberries, blackberries and raspberry-blackberry hybrids....
Resource Type:: Masters Thesis
Full Text:: -Resistant ‘Meeker’ Raspberries Abstract approved: Michael C. Qian Raspberries

Application of ozone as a disinfectant for commercially processed seafood

Creator:: Hansen, Jenny K.
Abstract:: Pacific oysters (Crassostrea gigas), Alaska pink salmon (Oncorynchus gorbuscha) roe and chum salmon (Oncorynchus keta) fillets were treated with aqueous ozone in both pilot plant and commercial settings to determine its effect on shelf-life and microbial changes. The microbial quality was analyzed by conducting pyschrotrophic and coliform plate counts on...
Resource Type:: Masters Thesis
Full Text:: as a Disinfectant for Commercially Processed Seafood. Abstract approved: Michael T. Morrisse issey

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:: cerevisiae Abstract approved by: Michael H. Penner The efficiency of cellulose hydrolysis under

Characterization of substrate-velocity relationships for the cellulase enzyme complex from Trichoderma viride

Creator:: Liaw, Ean-Tun
Abstract:: The influence of substrate and enzyme concentration on the rate of saccharification of two defined, insoluble, cellulose substrates, Avicel and Solka-Floc, by the cellulase enzyme system of Trichoderma viride has been evaluated. Assays utilized enzyme concentrations ranging from 0.014 to 0.056 filter paper unit per mL and substrate concentrations up...
Resource Type:: Masters Thesis
Full Text:: Complex from Trichoderma viride. Abstract approved: , . _ .. ... rr —.—^=— ^ ^ Michael H

Porosity, surface area and enzymatic saccharification of microcrystalline cellulose

Creator:: Tantasucharit, Usicha
Abstract:: The research described in this thesis was aimed at understanding how particle size, porosity, and enzyme accessible surface area influence the rate of saccharification of microcrystalline cellulose. Microcrystalline cellulose (MCC) is a commonly used substrate for the study of cellulolytic enzymes. MCC preparations of different particle size are commercially available....
Resource Type:: Masters Thesis
Full Text:: : .. Michael H. Penner The research described in this thesis was aimed at understanding how particle size

Application of membrane filtration to recover solids from protein solutions

Creator:: Huang, Lihan
Resource Type:: Dissertation
Full Text:: my thanks to Dr. Michael T. Morrissey, my major professor, for his encouragement, expert judgement

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:: approved : . . . . Michael H. Penner, Ph. D. Surimi is a seafood product which is used to

Utilization of wastes from Pacific whiting surimi manufacturing : proteinases and protein hydrolysate

Creator:: Benjakul, Soottawat
Abstract:: Both liquid and solid wastes from Pacific whiting surimi manufacturing were characterized and value-added products were recovered. A proteinase in surimi wash water (SWW) was determined to be cathepsin L with Mr 54,200 on SDS-substrate gel. Heat treatment and acidification shifted the activity zone to M [subscript r] 39,500. No...
Resource Type:: Dissertation
Full Text:: . Abstract approved: ^___ Michael T. Morml Both liquid and solid wastes from Pacific whiting surimi

Effect of proteolytic enzymes on emulsification characteristics of bovine skeletal muscle

Creator:: DuBois, Michael Wayne
Resource Type:: Masters Thesis
Full Text:: AN ABSTRACT OF THE THESIS OF MICHAEL WAYNE DUBOIS for the

ScholarsArchive@OSU

Frozen stabilized mince, its production, and thermophysical properties

Flavor composition of transgenic raspberry bushy dwarf virus-resistant 'Meeker' raspberries

Application of ozone as a disinfectant for commercially processed seafood

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

Characterization of substrate-velocity relationships for the cellulase enzyme complex from Trichoderma viride

Porosity, surface area and enzymatic saccharification of microcrystalline cellulose

Application of membrane filtration to recover solids from protein solutions

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

Utilization of wastes from Pacific whiting surimi manufacturing : proteinases and protein hydrolysate

Effect of proteolytic enzymes on emulsification characteristics of bovine skeletal muscle

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