Index Catalog // ScholarsArchive@OSU

Ultrafiltration of grape juice by hollow fiber membranes

Creator:: Garcia-Quintero, Zeferino Heberto
Abstract:: The feasibility of using hollow fiber ultrafi1tration for clarification, stabilization and preservation of white grape juice was evaluated. Flux and process parameters of a hollow fiber membrane ultrafi1tration unit (Romicon pilot scale, model FXS-MXII), were studied using white Riesling grape juice. Optimum processing conditions were determined for different nominal membrane...
Resource Type:: Masters Thesis
Full Text:: ± 2°C by adjusting the hot or cold water flow rates into the jacket of the feed tank., (2

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:: SULFUR DIOXIDE AND STORED AT 2° AND 20° C 47 Abstract 49 Introduction 50 Materials and

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:: subdivided and stored at -20°C, +20°C, and +40°C. Low FN values and high αA activities were observed in

The effects of processing on sodium-potassium and calcium-phosphorus ratios in foods

Creator:: Ronan, Kathleen M.
Abstract:: The objective of this study was to determine the effects of processing on sodium - potassium and calcium - phosphorus ratios in tuna canned in oil and in water, peanut butter, white and whole wheat flours. Mineral levels were determined by atomic absorption spectrophotometry in food samples at various stages...
Resource Type:: Masters Thesis
Full Text:: nutrients due to processing to provide optimal nutritional quality in the processed product (Meredith and

The effect of nitrogen, irrigation, and cultivation on Pinot noir juice and wine composition from the Willamette Valley, Oregon

Creator:: Wall, Katherine Elizabeth
Abstract:: This study investigated how manipulating vineyard nitrogen status, irrigation levels and cultivation practices would effect nutrient composition, and anthocyanin and phenolic accumulation in Pinot noir juice and wine from a commercial Willamette Valley Oregon vineyard. Pinot noir fruit was sourced from a vineyard trial in the Benton Lane Vineyard, located...
Resource Type:: Masters Thesis
Full Text:: by &, C. Coiuntic ALL STAGES. 1 Winter l>ucl , 2 Budswell 3 Woolly bud—brawn wool visible 4

Studies in cereal science : arabinoxylans, glutenins, and their interactions; determining optimum water addition in noodle doughs; and quality and nutritional traits in a hard x soft wheat cross

Creator:: Kongraksawech, Teepakorn
Abstract:: The major components of wheat flour are keys to its functionality in processing and product quality. The major components, other than the lipids, are polymers: starch, protein, and non-starchy polysaccharides (NSP). In wheat NSP are primarily arabinoxylans (AX). These components are compartmentalized in the grain but are forced into close...
Resource Type:: Dissertation
Full Text:: O-2 with an arabinose residue (b), xylan residue substituted at O-3 with an arabinose residue (c

Science and efficacy of mild sodium hydroxide treatments in enzyme-based wheat straw-to-glucose processing

Creator:: Sophonputtanaphoca, Supaporn
Abstract:: The work described in this dissertation focused on chemistry related to the use of aqueous sodium hydroxide as a treatment in the processing of wheat straw. A major emphasis was the comprehensive evaluation of straw component partitioning due to sodium hydroxide (NaOH) processing. This was evaluated over a range of...
Resource Type:: Dissertation
Full Text:: %, w/v), all at 50°C, 5 h treatment period, and 3% solid loading

Risk Assessment of Salmonella in Raw Hazelnuts and use of Propylene Oxide as a Potential Mitigation Strategy

Creator:: Wright, Daniel G.
Abstract:: Multiple outbreaks of foodborne illness (Salmonella and E. coli O157:H7) have been associated with tree nuts and tree nut products since the early 2000s. In response to these outbreaks and many others in fresh produce and peanut butter, Congress created and passed the Food Safety Modernization Act (FSMA) to require...
Resource Type:: Masters Thesis
Full Text:: incubation at 37˚C for 24-48 hrs. Samples with low levels of survivors were analyzed using a most probable

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:: as an alternative to FD&C Red No. 40. Red radish (Raphanus sativus L.) anthocyanins were extracted

Quality assessment of Asian noodles made from U.S. wheat flours using sensory descriptive analysis

Creator:: Janto, Mimi
Abstract:: As a major wheat exporter to countries all over the world, the United States has to produce wheat that satisfy different quality requirements requested by their customers. Over the past decade the United States has encountered a major problem, that of losing market share in Asia to Canada and Australia....
Resource Type:: Masters Thesis
Full Text:: temperature of 14-15 C for 10 seconds. The strainer was tapped ten times to discard excess water on the

ScholarsArchive@OSU

Ultrafiltration of grape juice by hollow fiber membranes

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

The effects of processing on sodium-potassium and calcium-phosphorus ratios in foods

The effect of nitrogen, irrigation, and cultivation on Pinot noir juice and wine composition from the Willamette Valley, Oregon

Studies in cereal science : arabinoxylans, glutenins, and their interactions; determining optimum water addition in noodle doughs; and quality and nutritional traits in a hard x soft wheat cross

Science and efficacy of mild sodium hydroxide treatments in enzyme-based wheat straw-to-glucose processing

Risk Assessment of Salmonella in Raw Hazelnuts and use of Propylene Oxide as a Potential Mitigation Strategy

Radish anthocyanin extract as a natural red colorant for maraschino cherries

Quality assessment of Asian noodles made from U.S. wheat flours using sensory descriptive analysis

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