Index Catalog // ScholarsArchive@OSU

Optimization and computer control of batch retort process operations : conduction-heated foods

Creator:: Simpson-Rivera, Ricardo Jose
Resource Type:: Masters Thesis
Full Text:: *" Abstract approved: " **• jr Dr. J/ Antomo Torres Several computer programs were developed to

An evaluation of blackberry harvest sanitation and the ability of foodborne pathogens to survive in blackberry products

Creator:: Sales, Melissa M.
Abstract:: Blackberries, genus Rubus, are an important Oregon agricultural commodity. In their fresh and processed forms, they offer many health benefits and may be able to help Americans better achieve fruit consumption recommendations because of convenience and pleasant sensory qualities. However, the susceptibility of blackberry products to contamination with bacterial pathogens...
Resource Type:: Masters Thesis
Full Text:: OSU that I have come to consider family. I would especially like to thank Jake Mattson for teaching

The Incorporation of Novel Water-Soluble Potato Protein Extract in Pacific whiting (Merluccius productus) Fillets Through Brine Injection Technology to Improve Quality

Creator:: Pasewark, George D.
Abstract:: Pacific whiting (Merluccius productus) is one of the most abundant fisheries on the American west coast. However, these fish are historically underutilized due to quality issues resulting from fillet softening that occurs as a result of both endogenous and exogenous (Myxosporidian parasite infection) cathepsin protease action during either storage (cathepsin...
Resource Type:: Masters Thesis
Full Text:: International, 21(5), 1091–1108. An, H., Seymour, T. A., Wu, J., & Morrissey, M. T. (1994). Assay Systems and

Differences in Taste Responses between Tongue Regions

Creator:: Colvin, Julie L.
Abstract:: Due to a combination of misinterpretation and misleading illustration, the premise of a “tongue map”, which indicated that sweetness could only be detected at the front of the tongue and bitterness could only be detected on the back, became wide spread. In fact, all taste qualities can be detected on...
Resource Type:: Masters Thesis

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:: wish to extend a special thank you to Jake Mattson and Omar Miranda-Garcia who graciously gave me

The inhibitory mechanisms of indole-3-carbinol and B-naphthoflavone against aflatoxin B1-initiated hepatocarcinogenesis in rainbow trout

Creator:: Takahashi, Naoko
Resource Type:: Dissertation
Full Text:: ) Chemoprevention of cancer. Cancer Res., 45, 1-8. 6. Bailey, G., Hendricks, J. and Dashwood, R. (1992

Anthocyanin pigment, nonvolatile acid and sugar composition of blackberries

Creator:: Fan-Chiang, Ho-ju
Abstract:: The pigments of blackberry fruit were investigated by analytical and preparative high performance liquid chromatography (HPLC) to characterize anthocyanin patterns in commercially important blackberry (Rubus eubatus) cultivars and selections. Five anthocyanin pigments were detected in Evergreen blackberry and they were identified as cyanidin-3-glucoside, cyanidin-3-rutinoside, pentosecyanidin derivative and two acylated cyanidin...
Resource Type:: Masters Thesis
Full Text:: concentrate J ........................... .... .44 3 .1 Sugars of blackberry

Immobilization of hen egg white lysozyme by the sole histidine residue to polystyrene beads through peptide spacers

Creator:: Wu, Yawen
Abstract:: Lysozyme is a natural antimicrobial agent that is effective against many food spoilage and pathogenic microorganisms by disintegrating their cell walls. Immobilization of lysozyme has attractive applications for use in the food industry: (1) The enzyme could be readily separated from treated foods and beverages and re-used while the foods...
Resource Type:: Dissertation

Biochemical and Physical Characterization of Fish Protein Isolate and Surimi for their Compatibility

Creator:: Kobayashi, Yuka
Abstract:: There are presently two successful methods used to refine fish muscle proteins: surimi and fish protein isolate (FPI). Both surimi and FPI have the ability to form an elastic gel upon comminution and heating. However, their gelation behaviors are different as they are refined in a biochemically opposite way based...
Resource Type:: Dissertation

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:: : effect on physical properties. J Food Sci 73(8):E37882. Almli VL, Hersleth M. 2012. Salt replacement

ScholarsArchive@OSU

Optimization and computer control of batch retort process operations : conduction-heated foods

An evaluation of blackberry harvest sanitation and the ability of foodborne pathogens to survive in blackberry products

The Incorporation of Novel Water-Soluble Potato Protein Extract in Pacific whiting (Merluccius productus) Fillets Through Brine Injection Technology to Improve Quality

Differences in Taste Responses between Tongue Regions

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

The inhibitory mechanisms of indole-3-carbinol and B-naphthoflavone against aflatoxin B1-initiated hepatocarcinogenesis in rainbow trout

Anthocyanin pigment, nonvolatile acid and sugar composition of blackberries

Immobilization of hen egg white lysozyme by the sole histidine residue to polystyrene beads through peptide spacers

Biochemical and Physical Characterization of Fish Protein Isolate and Surimi for their Compatibility

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

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