Index Catalog // ScholarsArchive@OSU

Wheat flour arabinoxylans in soft wheat end-use quality

Creator:: Asawaprecha, Sunida
Abstract:: Little is known about the effects of arabinoxylans (AX) on noodle quality. The aim of this study was to observe interrelationships between wheat flour AX, SRC tests, and noodle quality attributes, and to investigate the use of SRCs to predict cookie diameter. Cookie diameter is the most common index of...
Resource Type:: Masters Thesis
Full Text:: Daniel, 1984). Swelling of starch granules in baked products is controlled by temperature, the amount

Validation of Baking to Reduce Coliform Counts and Salmonella in Cookie Dough

Creator:: Wilson, Julia M.
Abstract:: This study aimed to determine the efficacy of baking to reduce bacterial populations (an unknown contaminant or Salmonella) in cookie dough. Baking conditions (time and temperature parameters) were selected based on conditions commonly used in industry. The first study (Chapter 2), “Baking as Validation for Control of Coliform Counts in...
Resource Type:: Honors College Thesis
Full Text:: cookie dough and baked cookies. 0 20 40 60 80 100 120 140 160 180 1 3 5 7 9 11 T em p

Utilizing Non-Saccharomyces Yeast As Bio-Protectants During Pre-Fermentation Cold Soaking Under Different Conditions

Creator:: Nichols, Melanie L.
Abstract:: Cold soaking is a technique used during red winemaking to alter the aroma, flavor, and phenolic content of a wine. However, cold soaking does not come without risk, as this process can result in the production of spoilage compounds such as acetic acid and ethyl acetate if excessive growth of...
Resource Type:: Masters Thesis
Full Text:: ™ noticeably repressed growth of H. uvarum, and additionally was found to lower acetic acid. T. delbrueckii

Ultrafiltration of fruit juice and wine

Creator:: Flores Gaytan, Jose Humberto
Abstract:: The possible effect of oxidation [processing with or without sulfur dioxide (±S0₂)] and of pre-ultrafiltration treatment of juices with enzymes and fining agents on flux, and on juice color, composition and stability was investigated. White Riesling juice was ultrafiltered with a Romicon system operated with a nominal molecular weight cut-off...
Resource Type:: Dissertation
Full Text:: variable phenolics were retained by the membrane of 10,000 dalton MWCO. During UF there is a significant

Two Studies Addressing Practical Needs of Wheat Farmers, Processors, and Breeders : Changes in Falling Number and Alpha-amylase During Grain Storage, and Improved Predictions of Wheat-flour Dough Properties

Creator:: Adams, Mike R.
Abstract:: Wheat (Triticum aestivum) is a globally traded staple food crop. The diverse and pleasing nature of wheat-derived products is a result of the complex interactions of the polymeric components from the wheat endosperm. Changes in the functionality of these polymeric components, as a result of changes in growing conditions or...
Resource Type:: Masters Thesis
Full Text:: . Diploid wheats were the first to evolve. This group includes T. monococcum (einkorn), Aegilops

Time-temperature effects on Cheddar cheese ripening : an interpretation of microbial, chemical and sensory changes

Creator:: Bouzas, Jorge
Resource Type:: Dissertation
Full Text:: Department of Food Scieiice and Technology ~T Dean of Graduate School Date thesis is presented

The use of chicken egg yolk vesicles as a potential food system for juvenile Pacific oysters

Creator:: Erickson, Marilyn C.
Resource Type:: Dissertation
Full Text:: Abstract Approved: ^r__^__1 Daniel P. Selivonchick It has been shown that it is possible to generate

The role of solvent extraction in the chemical characterization of corn stover feedstock

Creator:: Thammasouk, Khamphet
Abstract:: The consequences of extracting com stover feedstock with either 95% ethanol or hot water prior to the chemical analysis of the macrocomponents of that feedstock have been determined. Reports by others have recommended the removal of extraneous substance by solvent extraction prior to chemical analyses (Browning, 1967; TAPPI, 1988). The...
Resource Type:: Masters Thesis
Full Text:: and Daniel, 1985). Thus, these amorphous regions are more susceptible to cellulase and chemical

The role of molecular architecture in the hydration properties of brewers’ spent grain

Creator:: Yang, Jasmin S.
Abstract:: An emerging strategy to reducing food waste is converting food processing byproducts to nutritious and inexpensive food ingredients. A relevant food processing waste stream is brewers’ spent grain (BSG), the primary byproduct of beer production. BSG is a promising candidate as a food ingredient because of its high protein and...
Resource Type:: Honors College Thesis
Full Text:: _____________________________________________________________________ Daniel Smith, Committee Member, representing Department of Food Science & Technology

The Preparation and Human Taste Detection of Maltooligosaccharides with Varying Degrees of Polymerization

Creator:: Andrewson, Toren S.
Abstract:: Starch is a significant component of the human diet and the glucose produced through its digestion provides a critical source of energy. When starch enters the mouth, salivary α-amylase hydrolyzes it into maltooligosaccharides (MOS, degree of polymerization [DP] 3-20) and maltopolysaccharides (MPS, DP >20). Previous studies have found that humans...
Resource Type:: Masters Thesis
Full Text:: hydrolyzed, its degradation products are monomers and polymers of these glucose units (Whistler & Daniel

ScholarsArchive@OSU

Wheat flour arabinoxylans in soft wheat end-use quality

Validation of Baking to Reduce Coliform Counts and Salmonella in Cookie Dough

Utilizing Non-Saccharomyces Yeast As Bio-Protectants During Pre-Fermentation Cold Soaking Under Different Conditions

Ultrafiltration of fruit juice and wine

Two Studies Addressing Practical Needs of Wheat Farmers, Processors, and Breeders : Changes in Falling Number and Alpha-amylase During Grain Storage, and Improved Predictions of Wheat-flour Dough Properties

Time-temperature effects on Cheddar cheese ripening : an interpretation of microbial, chemical and sensory changes

The use of chicken egg yolk vesicles as a potential food system for juvenile Pacific oysters

The role of solvent extraction in the chemical characterization of corn stover feedstock

The role of molecular architecture in the hydration properties of brewers’ spent grain

The Preparation and Human Taste Detection of Maltooligosaccharides with Varying Degrees of Polymerization

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