Index Catalog // ScholarsArchive@OSU

Wheat lignin as a functional dietary fiber component

Creator:: Junyusen, Tiraporn
Abstract:: This dissertation has focused on lignin byproducts that result from the alkali processing of wheat straw. The first study evaluated the application of “standard” lignin quantification methods for summative analyses of alkali-based processes. Mass closure during NaOH processing at 25, 50, and 75°C of wheat straw was evaluated using the...
Resource Type:: Dissertation
Full Text:: ACKNOWLEDGEMENTS First of all, I would like to express my deepest gratitude to Dr. Michael H. Penner, who

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:: professor, Dr. Andrew S. Ross for his generosity, patience, encouragement and guidance throughout my study

Volatile composition of Pinot Noir grapes and wines under different viticultural practices in western Oregon

Creator:: Feng, Hui
Abstract:: High vegetative growth of Pinot Noir vine is a common problem in most vineyards of Oregon's Willamette Valley, where sunlight exposure and heat accumulation are limited. Consequently, growers in this region commonly use vineyard management strategies to regulate vine vigor and improve grape and wine quality. Wine quality is greatly...
Resource Type:: Dissertation
Full Text:: to express sincere thanks to my advisor Dr. Michael Qian foremost for providing me the opportunity

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:: express my sincerest gratitude to Dr. James Osborne for his excellent guidance, mentorship, and

Utilization of wastes from Pacific whiting surimi manufacturing : proteinases and protein hydrolysate

Creator:: Benjakul, Soottawat
Abstract:: Both liquid and solid wastes from Pacific whiting surimi manufacturing were characterized and value-added products were recovered. A proteinase in surimi wash water (SWW) was determined to be cathepsin L with Mr 54,200 on SDS-substrate gel. Heat treatment and acidification shifted the activity zone to M [subscript r] 39,500. No...
Resource Type:: Dissertation
Full Text:: Education (HE) for the continuous support. I would like to express my gratitude to Dr. Michael T

Understanding aroma impacts of four important volatile sulfur compounds in Oregon Pinot noir wines

Creator:: Tsai, I-Min
Abstract:: Sensory properties of four important volatile sulfur compounds, dimethyl disulfide (DMDS), diethyl disulfide (DEDS), methanethiol (MeSH) and ethanethiol (EtSH), were determined in base Oregon Pinot noir wine in order to understand their impacts on wine aroma. Detection thresholds of these four compounds in base wine were determined first. All four...
Resource Type:: Dissertation
Full Text:: privacy Redacted for privacy ACKNOWLEDGEMENTS I would like to thank my major professor, Dr. Mina

Tropical Fruit Aroma: Relevance to Oregon White Wines, the Effect of Winemaking Processes on Fermentation Esters and Volatile Thiol Levels, and the Relationship Between Sensory Perception and Volatile Chemistry

Creator:: Iobbi, Angelica
Abstract:: Aroma is one of the major components that determines the quality of wine and consumer acceptability. Fruitiness is a highly desirable aroma quality in white wines and has been well accepted by consumers across the globe. Tropical fruit aroma has been substantially studied in Sauvignon Blanc wines due to its...
Resource Type:: Dissertation
Full Text:: to Dr. Elizabeth Tomasino. I am deeply grateful for her guidance, support, trust, and patience

The use of liposomes as encapsulating agents for feeding juvenile Pacific oysters (Crassostrea gigas)

Creator:: Parker, Robert S.
Abstract:: The ingestion, uptake, and metabolism of liposomes by juvenile Pacific oysters (Crassostrea gigas) were studied by several methods in an effort to assess their potential as encapsulating agents. Liposomes composed of egg phosphatidylcholine-cholesterol-stearylamine (7:1:2) formed readily and appeared stable in 20°/oo seawater. Radiotracer studies with liposomes made with ¹⁴C-labeled cholesterol...
Resource Type:: Dissertation
Full Text:: unending patience of Dr. D. P. Selivonchick, advisor for this thesis. Valuable advice and assistance

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:: for Marilyn C. Erickson ACKNOWLEDGEMENTS I would like to thank Dr. Daniel P. Selivonchick for

The Incorporation of Novel Water-Soluble Potato Protein Extract in Pacific whiting (Merluccius productus) Fillets Through Brine Injection Technology to Improve Quality

Creator:: Pasewark, George D.
Abstract:: Pacific whiting (Merluccius productus) is one of the most abundant fisheries on the American west coast. However, these fish are historically underutilized due to quality issues resulting from fillet softening that occurs as a result of both endogenous and exogenous (Myxosporidian parasite infection) cathepsin protease action during either storage (cathepsin...
Resource Type:: Masters Thesis
Full Text:: , and life he has given me. Next, is my dearest professor, Dr. Christina DeWitt. Thank you for giving

ScholarsArchive@OSU

Wheat lignin as a functional dietary fiber component

Wheat flour arabinoxylans in soft wheat end-use quality

Volatile composition of Pinot Noir grapes and wines under different viticultural practices in western Oregon

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

Utilization of wastes from Pacific whiting surimi manufacturing : proteinases and protein hydrolysate

Understanding aroma impacts of four important volatile sulfur compounds in Oregon Pinot noir wines

Tropical Fruit Aroma: Relevance to Oregon White Wines, the Effect of Winemaking Processes on Fermentation Esters and Volatile Thiol Levels, and the Relationship Between Sensory Perception and Volatile Chemistry

The use of liposomes as encapsulating agents for feeding juvenile Pacific oysters (Crassostrea gigas)

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

The Incorporation of Novel Water-Soluble Potato Protein Extract in Pacific whiting (Merluccius productus) Fillets Through Brine Injection Technology to Improve Quality

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