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Filtering by: Creator Burgett, D. Michael Remove constraint Creator: Burgett, D. Michael Degree Field Food Science and Technology Remove constraint Degree Field: Food Science and Technology

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  • The preparation and human taste detection of low degree of polymerization glucose oligomers

    Creator:
    Pullicin, Alexa J.
    Abstract:
    There is growing evidence that humans and other animals can taste certain starch hydrolysis products, namely, maltooligosaccharides (MOS), and that their detection is independent of the known sweet receptor, T1R2 T1R3. The overall goal of this study was to further investigate the taste perception of low degree-of-polymerization (DP) MOS in...
    Resource Type:
    Masters Thesis
    Full Text:
    . Michael Burgett for expressing interest in my work, and being part of my defense committee. I would

  • 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:
    : Interaction of Trichoderma reesei Exo- Acting Cellulases With Immobilized p-Aminophenyl 1-Thio-^-D

  • Efficacy of water, sodium hypochlorite, peroxyacetic acid, and acidified sodium chlorite for reducing microorganisms on in-shell hazelnuts

    Creator:
    Weller, Lisa D.
    Abstract:
    Hazelnuts are commonly consumed raw and are valued for their numerous health benefits and antioxidant properties. Increased foodborne illness outbreaks associated with Salmonella and Escherichia coli O157:H7 contamination of tree nuts and peanuts generate a need for improving agricultural sanitation procedures. Food-safe chemical sanitizers have shown promise for reducing pathogenic...
    Resource Type:
    Masters Thesis
    Full Text:
    AN ABSTRACT OF THE THESIS OF Lisa D. Weller for

  • Characterization of factors affecting pectinmethylesterase activity in cucumber fruit

    Creator:
    Turk, Farzaneh
    Abstract:
    Pectinmethylesterase (PME) activity in fresh cucumber fruit was determined. The effects of several cationic species, temperature, pH, and acetic acid on the activity of cucumber PME was investigated. The efficacy of blanching, infiltration with CaCl₂ or acetic acid, and fermentation with 0 and 40 mM CaCl₂ on inhibition of cucumber...
    Resource Type:
    Masters Thesis
    Full Text:
    my appreciation to Drs. Walter D. Loomis, Michael H. Penner, and Shawn A. Mehlenbacher for serving

  • Extraction and production of n-3 polyunsaturated fatty acid concentrate from Pacific sardines (Sardinops sagax)

    Creator:
    Okada, Tomoko
    Abstract:
    Intrinsic characteristics of Pacific sardines were determined. The lipid content in sardines was initially low (6.79%) in the beginning ofthe season, increased to 22.95% in mid-August, and decreased slightly by the end of September. An inverse correlation (R² = -0.90) was found between lipid and moisture content. Analysis showed that...
    Resource Type:
    Dissertation
    Full Text:
    like to express my sincere appreciation to my major professor, Dr. Michael T. Morrissey for his

  • Aroma investigation of ‘Marion’ and thornless blackberries in Pacific Northwest of America

    Creator:
    Du, Xiaofen
    Abstract:
    The objectives of this study are to 1) qualitatively and quantitatively measure the odor-active compounds in ‘Marion’ blackberry; 2) compare the aroma profiles of advanced selections and new cultivars of thornless blackberry cultivars with ‘Marion’; 3) study the development of furaneol in ‘Marion’ during ripening and; 4) investigate the distribution...
    Resource Type:
    Dissertation
    Full Text:
    BLACKBERRIES IN PACIFIC NORTHWEST OF AMERICA XIAOFEN DU Ph. D

  • Impact of seasonal variation and growing environment on blackberry aroma

    Creator:
    Wang, Yuanyuan
    Abstract:
    Blackberries have been enjoyed for their delicious flavor and high nutritional value for hundreds of years. In North America, blackberries were cultivated since 1850-1860. Blackberries have their characteristic and unique aromas depending on the cultivar and growing conditions. The objective of this study was to evaluate the impact of seasonal...
    Resource Type:
    Masters Thesis
    Full Text:
    Seasonal Variation and Growing Environment on Blackberry Aroma Abstract approved: XT Dr. Michael

  • Effects of Vineyard Managements on Grape and Wine Quality in Response to Grapevine Red Blotch Disease

    Creator:
    Huang, Ling
    Abstract:
    Grapevine red blotch virus (GRBV) is a single-stranded DNA virus that causes grapevine red blotch disease (GRBD). Symptoms of GRBD include red discoloring of leaf margins and red veins on the underside of the leaves. GRBD affects the plant's metabolism and photosynthetic pathways, and disrupts carbon translocation and chlorophyll concentrations....
    Resource Type:
    Dissertation
    Full Text:
    Disease Abstract approved: ______________________________________________________ Michael

  • Flavor development of cheddar cheese under different manufacturing practices

    Creator:
    Lemus, Freddy Mauricio
    Abstract:
    Cheddar Cheese samples (good cheese, weak cheese, cheese made with pasteurized milk, cheese made with heat-shocked milk, cheese from production plant A, cheese from production plant B, cheese made with adjunct culture, and cheese made without adjunct culture), were evaluated during the ripening stage. Proteolysis was studied by a fractionation...
    Resource Type:
    Masters Thesis
    Full Text:
    approved: Michael C. Qian Cheddar Cheese samples (good cheese, weak cheese, cheese made with

  • Hydrolytic methods for the quantification of fructose-equivalents in herbaceous biomass

    Creator:
    Nguyen, Stefanie K.
    Abstract:
    A low, but significant, fraction of the carbohydrate portion of herbaceous biomass may be composed of fructose/fructosyl-containing components (“fructose equivalents”); such carbohydrates include sucrose, fructo-oligosaccharides, and fructans. Standard methods used for the quantification of structural-carbohydrate-derived neutral monosaccharide-equivalents in biomass are not particularly well suited for the quantification of fructose equivalents...
    Resource Type:
    Masters Thesis
    Full Text:
    Fructose-Equivalents in Herbaceous Biomass Abstract approved: Michael H. Penner