Index Catalog // ScholarsArchive@OSU

Effects of refrigeration storage and processing technologies on the bioactive compounds and antioxidant capacities of blackberries ('Marion' and 'Evergreen')

Creator:: Wu, Ruyi
Abstract:: The objective of this project was to investigate the effects of refrigeration storage and processing technologies on the quality and nutraceutical benefit of blackberries. 'Marion' and 'Evergreen', the two major blackberry varieties in Oregon, were evaluated in this study. For refrigeration storage, fresh fruit were packed in clam-shell containers right...
Resource Type:: Masters Thesis
Full Text:: Bioactive Compounds and Antioxidant Capacities of Blackberries (‘Marion’ and ‘Evergreen’). Abstract

Effect of organic production system and harvest date on the quality of blackberry fruit for fresh and processed markets

Creator:: Liu, Mingyang
Abstract:: Blackberry (Rubus sp.) fruit are a good source of phenolic compounds and anthocyanins, and are consumed in fresh and processed forms. Though organic products become more popular, limited information is available about how different organic production methods affect the post-harvest quality of blackberry fruit. The objective of this project was...
Resource Type:: Masters Thesis
Full Text:: blackberry ‘Marion’ and ‘Black Diamond’ were studied under frozen storage. ‘Obsidian’ and ‘Triple Crown

Anthocyanin pigment, nonvolatile acid and sugar composition of blackberries

Creator:: Fan-Chiang, Ho-ju
Abstract:: The pigments of blackberry fruit were investigated by analytical and preparative high performance liquid chromatography (HPLC) to characterize anthocyanin patterns in commercially important blackberry (Rubus eubatus) cultivars and selections. Five anthocyanin pigments were detected in Evergreen blackberry and they were identified as cyanidin-3-glucoside, cyanidin-3-rutinoside, pentosecyanidin derivative and two acylated cyanidin...
Resource Type:: Masters Thesis
Full Text:: concentrates as to whether they were Marion, Evergreen or a mixture of the two from their acid profiles. The

Formation of N-nitrosodimethylamine and nonvolatile N-nitrosamines from barley malt alkaloids

Creator:: Mangino, Mario M.
Abstract:: Amines formed by biosynthesis in germinated barley have been suggested as precursors for N-nitrosodimethylamine (NDMA) in barley malt dried by direct-fired kilning. This hypothesis was verified by germinating raw barley and exposing the resulting malt roots and clean malt to nitrous acid. Quantitation of the NDMA formed indicated that malt...
Resource Type:: Dissertation

The effect of prerigor electrical stimulation pH decline, protein solubility and water holding capacity in beef muscles

Creator:: Elkhalifa, Elamin Abdalla
Abstract:: This study was designed to investigate the rate of pH decline, changes in protein solubility and in the water-holding capacity (WHC) of beef muscles subjected to pre-rigor electrical stimulation. Samples for the experiment were obtained from animals slaughtered at the Meat Science Laboratory, Oregon State University. Nine good quality steers...
Resource Type:: Masters Thesis
Full Text:: Merkel, 1966). Maxon and Marion (1969) studied the changes in protein solubility of turkey breast

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

Aroma compounds in sweet dry whey

Creator:: Mahajan, Shilpa S.
Abstract:: The objective of this study was to identify aroma volatiles in sweet whey powder. Volatiles were isolated by solvent extraction and solvent assisted flavor evaporation. Fractionation was followed to separate acidic volatiles from nonacidic volatiles. Gas chromatography/olfactometry and gas chromatography-mass spectrometry were used for the identification ofaroma compounds. Osme methodology...
Resource Type:: Masters Thesis

The potential role of aliphatic gamma- and delta-lactones in beer fruit aroma

Creator:: Hotchko, Rachel Ann
Abstract:: This work set out to examine the potential contribution of five aliphatic lactones, γ-nonalactone, γ-decalactone, γ-dodecalactone, δ-decalactone and δ-dodecalactone to stone fruit aroma in beer. This work consists of three related studies; lactone olfaction thresholds, additive/synergistic aroma effects and a gas-chromatography-mass-spectrophometry method of analysis. First was the determination of these...
Resource Type:: Masters Thesis

Factors that Influence the Sensory Characteristics of Dry-hopped Beer

Creator:: Vollmer, Daniel M.
Abstract:: When hops are added to beer, varying degrees of hoppy aroma persist in the finished beer as a result of a number of factors. Dry-hopping is a technique whereby hops are added to beer post-fermentation to leverage the maximum aroma potential of the hop essential oils while minimizing bitterness contribution...
Resource Type:: Dissertation

Influence of sugar and acid on sensory qualities and desirability of blackberry juice drink using response surface methodology

Creator:: Perng, Chiou-mey
Abstract:: Response Surface Methodology (RSM) was used to study the effect of two variables, sugar level (12-16 °Brix) and acid level (0.3-0.7 % T.A.) on sensory qualities and desirability of blackberry juice drinks. Three blackberry juice levels (10%, 15%, and 20%) were used to study the influence of juice flavor on...
Resource Type:: Masters Thesis
Full Text:: strength of frankfurter batters. Nelson and Hsu (1985) used RSM and general regression analysis to

ScholarsArchive@OSU

Effects of refrigeration storage and processing technologies on the bioactive compounds and antioxidant capacities of blackberries ('Marion' and 'Evergreen')

Effect of organic production system and harvest date on the quality of blackberry fruit for fresh and processed markets

Anthocyanin pigment, nonvolatile acid and sugar composition of blackberries

Formation of N-nitrosodimethylamine and nonvolatile N-nitrosamines from barley malt alkaloids

The effect of prerigor electrical stimulation pH decline, protein solubility and water holding capacity in beef muscles

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

Aroma compounds in sweet dry whey

The potential role of aliphatic gamma- and delta-lactones in beer fruit aroma

Factors that Influence the Sensory Characteristics of Dry-hopped Beer

Influence of sugar and acid on sensory qualities and desirability of blackberry juice drink using response surface methodology

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