Index Catalog // ScholarsArchive@OSU

Gas chromatography/olfactometry and descriptive analysis of Valencia orange juice

Creator:: Shah, Rohan
Abstract:: Heat treated orange juice, both pasteurized and concentrate, are being increasingly consumed in the U.S. Orange juice is primarily heat treated to increase its shelf life, by curbing the growth of microorganisms; and to inactivate pectin methylesterase, which demethylates pectin and leads to cloud loss in the juice. However, because...
Resource Type:: Masters Thesis
Full Text:: /Olfactometry and Descriptive Analysis of Valencia Orange Juice Abstract approved: , , % Mina R

Effect of high-temperature short-time pressure blanching on physical, chemical and sensory properties of frozen corn

Creator:: Latham, Debra L.
Abstract:: The effect of HTST pressure blanching processing parameters, as compared to conventional steam blanching, on enzyme activity, moisture, drip loss, shear force, sensory attributes and consumer acceptability of frozen sweet corn were determined. Complete inactivation of catalase and peroxidase required HTST treatments of 60 psi and 75 psi, respectively. No...
Resource Type:: Masters Thesis
Full Text:: Corn Abstract approved: ^ „ . — , - _, Dr. Mina R. McDaniel The effect of HTST pressure

Instrumental and sensory texture profile analysis of Asian wheat noodles

Creator:: Pipatsattayanuwong, Siriporn
Abstract:: Texture, a critical property of Asian wheat noodles, is normally assessed by sensory evaluation. However, sensory evaluation may be impractical for wheat breeders and noodle researchers who need to evaluate a large number of samples and have limited sample. Instrumental Texture Profile Analysis (TPA) has been widely employed to evaluate...
Resource Type:: Dissertation
Full Text:: ^ , , ^ Mina R. McDaniel Texture, a critical property of Asian wheat noodles, is normally assessed by

Evaluating a value-added product through studies on consumer acceptability, sensory properties, and their correlations to biochemical and instrumental texture properties : the case of Pacific whiting (Merluccius productus) individually quick frozen (IQF) fillets

Creator:: Aksornsri, Weeraporn
Abstract:: Pacific whiting (Merluccius productus) is the most abundant groundfish species off the California, Oregon and Washington Coasts. The fish are mainly used as a raw material for the production of surimi. However, it is not economically wise to depend only on one product. There is a need to diversify the...
Resource Type:: Dissertation
Full Text:: member, Dr. Mina R. McDaniel. She was always willing to advise, listen, and showed patience with my

Malate and tartrate in Oregon grapes

Creator:: Norton, Kerry M.
Abstract:: In western Oregon the titratable acidity of grapes at harvest may in some seasons be higher than desirable for making quality wine, due to the retention of malic acid. The purposes of this study were 1) to investigate the effects of a vineyard cultural practice, cluster exposure at veraison by...
Resource Type:: Masters Thesis

Sweet corn germ lipoxygenase : isolation, purification, characterization and involvement in off-aroma formation

Creator:: Theerakulkait, Chockchai
Resource Type:: Dissertation
Full Text:: my immediate advisor and thesis committee member, Dr. Mina R. McDaniel. My sincere appreciation

Use of ion-exchange and direct osmotic concentration technologies for processing cantaloupe juice

Creator:: Galeb, Abduljalil D. S.
Resource Type:: Dissertation
Full Text:: giving me the opportunity to think independently. Thanjcs also to my committee members Mina R. McDaniel

Development of a restructured seafood product from squid (Loligo Opalescens)

Creator:: Berntsen, Steven Eldon
Abstract:: The influence of protein adjuncts and variations in pH on the cook-cool loss, moisture content, and texture of squid gels was investigated. Break force (P [greater than or equal to] .025), deformation to break (P [greater than or equal to] .01) and cook-cool loss (P [greater than or equal to]...
Resource Type:: Masters Thesis
Full Text:: : David L. Qyawford The influence of protein adjuncts and variations in pH on the cook-cool loss

Effect of Zero-and-Low Calorie Sweeteners on Retronasal Odor Enhancement

Creator:: Schenk, Erin E.
Abstract:: This study aimed to investigate the relationship between taste and odor through the phenomenon called retronasal odor enhancement by sweet taste. The specific sweet tastants used were zero or low calorie sweeteners. Experiment 1 used an aqueous model system where subjects sampled of vanilla solutions with and without five different...
Resource Type:: Honors College Thesis
Full Text:: providing endless learning opportunities. This project was partially supported by the Mina McDaniel

Factors affecting the texture of gels prepared from minced American shad (Alosa sapidissima) flesh

Creator:: Bauman, Michael Aaron
Abstract:: Machine separated flesh from American shad (Alosa sapidissima) was evaluated for preparing heat set gel products. Round fish frozen for 15) to 10 months at -18°C served as raw material for processing investigations. The effectiveness of various additives and processing procedures for improving gel strength and sensory characteristics were determined....
Resource Type:: Masters Thesis
Full Text:: and friendship. The assistance of Dr. Mina McDaniel, OSU Department of Food Science and

ScholarsArchive@OSU

Gas chromatography/olfactometry and descriptive analysis of Valencia orange juice

Effect of high-temperature short-time pressure blanching on physical, chemical and sensory properties of frozen corn

Instrumental and sensory texture profile analysis of Asian wheat noodles

Evaluating a value-added product through studies on consumer acceptability, sensory properties, and their correlations to biochemical and instrumental texture properties : the case of Pacific whiting (Merluccius productus) individually quick frozen (IQF) fillets

Malate and tartrate in Oregon grapes

Sweet corn germ lipoxygenase : isolation, purification, characterization and involvement in off-aroma formation

Use of ion-exchange and direct osmotic concentration technologies for processing cantaloupe juice

Development of a restructured seafood product from squid (Loligo Opalescens)

Effect of Zero-and-Low Calorie Sweeteners on Retronasal Odor Enhancement

Factors affecting the texture of gels prepared from minced American shad (Alosa sapidissima) flesh

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