Index Catalog // ScholarsArchive@OSU

Nutritional and Genetic Aspects of Sulfite Excretion During Fermentation by Wine Strains of Saccharomyces cerevisiae

Creator:: Alessandri, María P.
Abstract:: Reductive sulfate assimilation, the biological process by which sulfur-containing amino acids and key derivatives are synthesized from sulfate, is broadly shared among bacteria, fungi, and plants. It is the major, if not sole source of methionine and cysteine for Saccharomyces cerevisiae during wine fermentation. Two obligate intermediates formed in the...
Resource Type:: Masters Thesis
Full Text:: AN ABSTRACT OF THE THESIS OF María del Pilar

Structure and conformation of red radish (Raphanus sativus L.) anthocyanins and their effect on color and pigment stability

Creator:: Giusti Hundskopf, Maria Monica
Abstract:: Red radish (Raphanus sativus L.) anthocyanins were extracted from liquid nitrogen powdered epidermal tissue using acetone and chloroform and isolated using C-18 resin. Chemical structure and conformation of major pigments were elucidated by 1-D and 2-D NMR, Mass Spectroscopy, HPLC, and spectral analyses. Two novel di-acylated anthocyanins, pelargonidin 3-0-[2-0-(β-D-glucopyranosyl)-(6-0- trans-p-coumaroyl-...
Resource Type:: Dissertation
Full Text:: AN ABSTRACT OF THE THESIS OF Maria Monica Giusti Hundskopf for

Radish anthocyanin extract as a natural red colorant for maraschino cherries

Creator:: Hundskopf, Maria Monica Giusti
Abstract:: Red radish anthocyanin extract (RAE) was investigated for coloring brined cherries as an alternative to FD&C Red No. 40. Red radish (Raphanus sativus L.) anthocyanins were extracted from liquid nitrogen powdered epidermal tissue using acetone, partitioned with chloroform, and isolated using C-18 resin. The monomeric anthocyanin content was determined by...
Resource Type:: Masters Thesis
Full Text:: AN ABSTRACT OF THE THESIS OF Maria M6nica Giusti Hundskopf for

The production of surimi from Pacific whiting (Merluccius productus) and evaluation of kamaboko gels

Creator:: Chang-Lee, Maria Virginia
Abstract:: Yield, proximate composition, and proteolytic activity were determined in each unit operation during production of surimi from Pacific whiting. Preliminary studies involved the addition of protein adjuncts such as egg white (EW), whey protein concentrate (WPC), and soy protein isolate (SPI), at different levels, to kamaboko gels in order to...
Resource Type:: Masters Thesis
Full Text:: AN ABSTRACT OF THE THESIS OF Maria Virginia Chang-Lee for the

Apple polyphenolics and their antioxidant properties : influence of cultivars, post-harvest storage, and 1-MCP treatment

Creator:: Widyasari, Maria Angela Artania
Abstract:: The distribution of total phenolics, antioxidant capacity, monomeric anthocyanin, and ascorbic acid contents in the peel and flesh of Red Delicious, Granny Smith, and Fuji apples during a six-month storage period were determined. In addition, the effect of 1-MCP (1-Methyl cyclopropene) on these parameters of the edible portion of apples...
Resource Type:: Masters Thesis
Full Text:: AN ABSTRACT OF THE THESIS OF Maria Angela Artania Widyasari

Yield and quality of meat from shrimp (Pandalus jordani) precooked in water containing condensed phosphates

Creator:: San Roman, Maria Teresa
Resource Type:: Masters Thesis
Full Text:: AN ABSTRACT OF THE THESIS OF Maria Teresa San Roman for

Flavor properties and stability of a corn-based snack : aroma profiles by gas chromatography (GC), GC-olfactometry, mass spectrometry, and descriptive sensory analysis

Creator:: Silva, Maria Aparecida Azevedo Pereira da
Resource Type:: Dissertation
Full Text:: AN ABSTRACT OF THE THESIS OF Maria Aparecida Azevedo Pereira

Cherry phytochemicals

Creator:: Chaovanalikit, Arusa, 1974-
Abstract:: The distribution of anthocyanin pigments and polyphenolics of sweet (Prunus avium) and sour cherries (Prunus cerasus) were determined by Ultraviolet- Visible (UV-Visible) spectrophotometry and High Performance Liquid Chromatography with photodiode array detector (HPLC-DAD). Their antioxidant properties were determined by Oxygen Radical Absorbance Capacity (ORAC) and Ferric Reducing Antioxidant Power (FRAP)....
Resource Type:: Dissertation
Full Text:: . Phillip N. McFadden for their support, valuable advice, and friendship. Special thanks go to Robert W

An Investigation of Seasonal Microbiome Changes in Raw Milk from Organic and Conventional Dairy Farms in Oregon

Creator:: Van De Grift, Daria S.
Abstract:: Raw milk microbiome is important to food safety and security. However, understanding the complexities of how the dairy farm environment may affect the microbiome is difficult. Since there are a variety of operating parameters for dairy farmers to use on their farms, each farming environment is unique. What makes the...
Resource Type:: Masters Thesis
Full Text:: . Samples were gathered from organic (n=4), and conventional (n=3) dairy farms on a quarterly basis in

Spatiotemporal Distributions of Bacteria in the Cheddar Production Environment

Creator:: Johnson, Jared D.
Abstract:: Given the many significant roles that bacteria play in modern food manufacturing, it is crucial that we have a fundamental understanding of how bacterial communities assemble and behave in the food manufacturing environment. The focus of this dissertation was to investigate both the spatial and temporal distributions of microbial communities...
Resource Type:: Dissertation
Full Text:: -axis (n = 3 Facilities A and B; n = 2 Facility C). Decline in alpha diversity in samples collected

ScholarsArchive@OSU

Nutritional and Genetic Aspects of Sulfite Excretion During Fermentation by Wine Strains of Saccharomyces cerevisiae

Structure and conformation of red radish (Raphanus sativus L.) anthocyanins and their effect on color and pigment stability

Radish anthocyanin extract as a natural red colorant for maraschino cherries

The production of surimi from Pacific whiting (Merluccius productus) and evaluation of kamaboko gels

Apple polyphenolics and their antioxidant properties : influence of cultivars, post-harvest storage, and 1-MCP treatment

Yield and quality of meat from shrimp (Pandalus jordani) precooked in water containing condensed phosphates

Flavor properties and stability of a corn-based snack : aroma profiles by gas chromatography (GC), GC-olfactometry, mass spectrometry, and descriptive sensory analysis

Cherry phytochemicals

An Investigation of Seasonal Microbiome Changes in Raw Milk from Organic and Conventional Dairy Farms in Oregon

Spatiotemporal Distributions of Bacteria in the Cheddar Production Environment

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