Index Catalog // ScholarsArchive@OSU

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

The use of L-Aspartyl-L-phenylalanine methyl ester (Aspartame) as a sweetening agent in orange sherbet

Creator:: McPherson, Barbara Ann
Abstract:: The objective of this investigation was to develop an acceptable aspartame sweetened orange sherbet which might offer significant caloric reduction and cost advantages, and hence be applicable to commercial production. A control sherbet, with a preference level equal to a commercially available orange sherbet was used as the reference. An...
Resource Type:: Masters Thesis
Full Text:: AND TECHNOLOGY presented on UUyUjt /9 Z?"?^ Title: THE USE OF L-ASPARTYL-L-PHENYLALANINE

Methods of extraction and characterization of polyphenol oxidase from d'Anjou pears (Pyrus Communis L.)

Creator:: Smith, Denise Myrtle
Abstract:: Using phenolic scavengers different methods were examined to determine the optimum conditions for extracting polyphenol oxidase (PPO) from d'Anjou pears. Efficiency of the extraction was evaluated based on browning of the extract, PPO activity per g of pear tissue, absorption scan of 410 nm to -240 nm, and the isozyme...
Resource Type:: Masters Thesis
Full Text:: communis L.) Abstract approved:: 0Dr. Morris W^/'fiDntgomerw Using phenolic scavengers different

Purification and properties of d'Anjou pear (Pyrus communis, L.) polyphenol oxidase

Creator:: Wissemann, Kimberly Warner
Abstract:: Polyphenol oxidase (PPO) from d'Anjou pears was purified and some molecular properties were studied. The extraction of PPO was accomplished in the presence of the phenolic binder AG 2X-8 and Triton X-100. Chlorophyll pigment was removed by chromatography resulting in a clear, colorless enzyme extract. Three fractions of pear PPO...
Resource Type:: Dissertation
Full Text:: : Purification and Properties of d'Anjou Pear (Pyrus communis, L.) Polyphenol Oxidase Abstract approved

Investigating the effects of temperature on secondary metabolism in Vitis vinifera L. cv. merlot berries

Creator:: Cohen, Seth D.
Abstract:: Grapes (e.g. Vitis vinifera L.) are one of the more important fruit crops from an economic standpoint with world market values over 550 million US dollars in 2007 and 2008, second to apples (United States Department of Agriculture). While a satisfactory level of ripeness is of primary concern, the quality...
Resource Type:: Dissertation
Full Text:: Temperature on Secondary Metabolism in Vitis vinifera L. cv. Merlot Berries. Abstract Approved

Solubility and sensory characteristics of quercetin aglycone

Creator:: Vaia, Renee L.
Abstract:: New research has identified flavonols as a class of phenolic compounds which can be manipulated by both vineyard and winery practices. These phenolic compounds are key quality components of wine, affecting sensory characteristics, wine color, and wine stability. Modification of the phenolic precursors in grapes occur during fermentation and aging...
Resource Type:: Masters Thesis

Consumer and descriptive panel analysis of commercial yogurts

Creator:: Barnes, Debbie L.
Abstract:: A consumer and a trained descriptive panel was utilized to determine liking ratings and flavor profiles, respectively, for commercial brands of pre-stirred yogurt. Once the consumer and descriptive panel data was collected, the data was combined to determine the interrelationship of these two sets of data and to determine the...
Resource Type:: Masters Thesis
Full Text:: STRAWBERRY AND LEMON YOGURTS DEBBIE L. BARNES, STEVEN J. HARPER, FLOYD W. BODYFELT, AND MINA R. McDANIEL

Gas chromatography/olfactometry and descriptive analysis of cold-pressed lemon oil aroma

Creator:: Young, Sheri L.
Abstract:: Lemon oil quality is affected by numerous factors including lemon variety, climate, soil type, extraction method, etc.. Therefore, quality largely depends upon the lemons' origin, and aroma profiles of oils obtained throughout the world have potential to vary considerably. This research was conducted to identify differences in the aroma profiles...
Resource Type:: Masters Thesis
Full Text:: Sheri L. Young, Author ACKNOWLEDGMENT First and foremost, I thank Dr. Mina R. McDaniel for

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:: Name AROMA w B (U CO u u an o u a) 3 3 M 3 IM r-l 3 to x: CO U O

Understanding the principles and procedures to retain green and red pigments in thermally processed peels-on pears (Pyrus communis L.)

Creator:: Ngo, Thao Xuan
Abstract:: Thermal stabilization of chlorophyll and anthocyanin on pear peels during thermal process was investigated in this study. The green color of peels-on thermally processed (canned) pears was successfully retained by complexation of magnesium-free chlorophyll with zinc ions, and the red pigments were stabilized through anthocyanin-stannous complexation and polymerization of pear...
Resource Type:: Dissertation
Full Text:: to Retain Green and Red Pigments in Thermally Processed Peels-On Pears (Pyrus communis L

ScholarsArchive@OSU

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

The use of L-Aspartyl-L-phenylalanine methyl ester (Aspartame) as a sweetening agent in orange sherbet

Methods of extraction and characterization of polyphenol oxidase from d'Anjou pears (Pyrus Communis L.)

Purification and properties of d'Anjou pear (Pyrus communis, L.) polyphenol oxidase

Investigating the effects of temperature on secondary metabolism in Vitis vinifera L. cv. merlot berries

Solubility and sensory characteristics of quercetin aglycone

Consumer and descriptive panel analysis of commercial yogurts

Gas chromatography/olfactometry and descriptive analysis of cold-pressed lemon oil aroma

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

Understanding the principles and procedures to retain green and red pigments in thermally processed peels-on pears (Pyrus communis L.)

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