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Filtering by: Creator Bhat, Prasanna R. Remove constraint Creator: Bhat, Prasanna R. Degree Field Food Science and Technology Remove constraint Degree Field: Food Science and Technology

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  • Aroma comparison of 'Marion' (Rubus sp. L.) and 'Thornless Evergreen' (R. laciniatus L.) blackberries

    Creator:
    Klesk, Keith
    Abstract:
    'Marion' and 'Thornless Evergreen' blackberry volatiles were analyzed by capillary gas chromatography-flame ionization detection (GC-FED) and GC-mass spectrometry (GC-MS). Based on total percentage of FID area 'Thornless Evergreen' contains significantly more alcohols, hydrocarbons, and phenols than the 'Marion'; 'Marion' contains more acids and esters. Both cultivars contained comparable amounts of...
    Resource Type:
    Dissertation
    Full Text:
    COMPARISON OF 'MARION' (Rubus sp. L.) AND 'THORNLESS EVERGREEN' (R. laciniatus h.) BLACKBERRIES Abstract

  • Immobilized cellooligosaccharides in the study of trichoderma reesei cellobiohydrolases

    Creator:
    Sangseethong, Kunruedee
    Abstract:
    A novel type of model substrates, i.e. immobilized p-aminophenyl-β-D-cellooligosaccharides, was developed and used in the study of exocellulases. The two major cellobiohydrolases from Trichoderma reesei, CBH I and CBH II were used as representative enzymes. p-Aminophenyl derivatives of cellobiose (PAPG₂), cellotriose (PAPG₃), and cellotetraose (PAPG₄) were synthesized from the reaction...
    Resource Type:
    Dissertation
    Full Text:
    APPROVED: ^AAi^^^«^ Major Professor, representing Food Science and Technology i' T ' -ft r

  • 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:
    -diphenyl-2- picryhyrazyl (DPPH) assay (Sharma and Bhat 2009) using the diluted sample extract in

  • Interactions of Trichoderma reesei exo-acting cellulases with p-aminophenyl 1-thio-β-D-cellobioside

    Creator:
    Piyachomkwan, Kuakoon
    Abstract:
    Cellulolytic enzymes capable of efficiently degrading crystalline cellulose are a complex mixture of endo- (endoglucanases) and exo-acting (cellobiohydrolases) enzymes. One approach to separating these enzymes is affinity chromatography. A new ligand, p-aminophenyl l-thio-β-D-cellobioside (APTC), is introduced for this purpose. The property of APTC in affinity chromatography is demonstrated using Trichoderma...
    Resource Type:
    Dissertation
    Full Text:
    , representing Food Science and Technology 1^ « —r -r 1 J_ —,- ———* J- 1>- ■ ^-^— ', Header Department of

  • Preparation and modification of cellooligosaccharides

    Creator:
    Akpinar, Ozlem
    Abstract:
    Cellooligosaccharides are the reaction intermediates produced during the hydrolysis of cellulose to glucose. Hence, they have the same chemical structure as cellulose, just shorter chain lengths. Cellooligosaccharides up to DP eight are soluble in water. The soluble cellooligosaccharides can be used "as is" in the food industry as non-digestible oligosaccharides...
    Resource Type:
    Dissertation
    Full Text:
    al., 1996; Beguin and Aubert, 2000). 17 Crystalline Amorphous region region R

  • Conversion of lignocellulosic biomass : analysis of substrate characteristics

    Creator:
    Meunier-Goddik, Lisbeth
    Abstract:
    The objective of this research was to investigate the influence of physicochemical properties of lignocellulosic biomass on the rate and extent of cellulose conversion, i.e. the "hydrolyzability" of the substrate. The initial two parts of this thesis investigated the interactions between various components of pretreated biomass. The relevance of cellulase...
    Resource Type:
    Dissertation
    Full Text:
    and Bioengineering 36:446-452. Otter, D.E., Munro, P.A., Scott, G.K., and R. Geddes. 1989

  • 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

  • Investigation of Bioactive Compounds in Different Types of Fruit Pomace and Their Applications as Bulk Materials for Creating Biocomposite

    Creator:
    Gouw, Virginia P.
    Abstract:
    The objectives of this study were to evaluate the physicochemical properties and bioactive compounds from four different types of fruit pomace, including apple, blueberry, raspberry, and cranberry, and further to investigate the feasibility of creating apple pomace based biocomposite boards using thermal compression molding and to optimize the biocomposite formulations...
    Resource Type:
    Masters Thesis
    Full Text:
    Juices. J. Food Sci. 69, 181–190. 4 Shalini, R., and Gupta, D.K. (2010). Utilization of

  • Separation and detection of cellooligosaccharides on cellulose thin-layer chromatography

    Creator:
    Sookavatana, Narumon
    Abstract:
    Linear oligosacchardies of 1,4 linked β-D-glucopyranose are commonly referred to as cellodextrins (CD) or cellooligosaccharides (CO). They are of interest to those working in disciplines involving cellulose chemistry because they are often used as model substrates for cellulose itself. They are of interest to food scientists and nutritionists because they...
    Resource Type:
    Masters Thesis
    Full Text:
    I 1, 2001 APPROVED: £ n r T «—s ^^—— — ^=^ Major Professor, representing Food Science

  • In Vitro fermentation of dietary cellulose by human fecal microorganisms

    Creator:
    Chang, Hung-pi
    Abstract:
    The purpose of the study was to set up an in vitro model of the colon which would permit the analysis of cellulose fermentation by human colonic microflora. Studies of the degradation of polysaccharides by colonic bacteria may help to explain the observed physiological consequences of consuming dietary fiber common...
    Resource Type:
    Masters Thesis
    Full Text:
    levels of magnesium and calcium remained within normal limits. In 1981, Bhat(90) reported that addition