Index Catalog // ScholarsArchive@OSU

Antioxidant potential of yeast containing beer

Creator:: Morris, Edward E.
Abstract:: It has been suggested that cellular damage from oxygen radicals is one of the processes leading to cardio-vascular disease and cancer. Natural antioxidants prevent uncontrolled oxidative reactions by decreasing molecular oxygen levels, scavenging chain-initiating and chain-propagating free radicals, chelating metals, or decomposing peroxides. Beer is rich in antioxidants, derived both...
Resource Type:: Masters Thesis
Full Text:: AN ABSTRACT OF THE THESIS OF Edward E. Morris for the degree of

Interrelationships among changes in flavor and aroma, and composition of stored strawberry juice concentrate

Creator:: Lundahl, David S.
Abstract:: Sensory evaluation and instrumental methods were applied to the evaluation of strawberry juice concentrate (68°Brix) stored at 20°C which had been produced both commercially (C-SJC) and in a pilot plant (SJC). Sensory evaluation included taste and aroma ratings by intensity scaling and time-intensity of taste, and visual colorimetry by matching...
Resource Type:: Dissertation
Full Text:: . Mina McDaniel contributed to this text by serving as my major advisor. Dr. Ronald Wrolstad was a key

Purification of strawberry polyphenol oxidase and its role in anthocyanin degradation

Creator:: Wesche-Ebeling, Pedro Alfredo E.
Abstract:: Polyphenol oxidase (PPO) from strawberries was purified, partially characterized, and used to study its role in the degradation of anthocyanin pigments. The extraction method included the use of a buffered solution containing the phenolic binders Polyclar AT and Amberlite XAD-4. Addition of Triton X-100 resulted in an increase of the...
Resource Type:: Dissertation
Full Text:: concerning this research, and to Dr. Ronald E. Wrolstad and Dr. Daryl G. Richardson for their help and for

Perceptual characteristics of selected acidulants by different sensory and multivariate methods

Creator:: Rubico, Sonia Mendoza
Abstract:: The taste qualities of acidulants have not been studied in detail despite the fact that they are widely used by the food industry. Studies on characterizing the sensory properties of organic and inorganic acids are very limited. Reported studies are commonly on threshold, equi-sour and the time intensity values of...
Resource Type:: Dissertation
Full Text:: 81 b. Procedure 83 c. Data Analysis 83 d. Equi-Sour Determination 84 e. Chemical

Cross-cultural sweetness preferences for a sports drink

Creator:: Chung, Seo-Jin
Abstract:: Asian countries have become one of the largest export markets for US food developers during the past decade. Understanding consumer expectations and needs in a cross-cultural framework has gained importance for new products to succeed in the international markets. A sports-drink, which is a functional drink for athletes, has been...
Resource Type:: Masters Thesis
Full Text:: advice in Statistics, Dr. Ronald E. Wrolstad and Dr. Shoichi Kimura for their devotion and comments on

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:: . 69B: 639-646. Clausen, E., Gildberg, A., and Raa, J. 1985. Preparation and testing of an autolysate

Gas chromatography/olfactometry and descriptive analysis of cold-pressed lemon oil aroma

Creator:: Young, Sheri L.
Abstract:: Lemon oil quality is affected by numerous factors including lemon variety, climate, soil type, extraction method, etc.. Therefore, quality largely depends upon the lemons' origin, and aroma profiles of oils obtained throughout the world have potential to vary considerably. This research was conducted to identify differences in the aroma profiles...
Resource Type:: Masters Thesis
Full Text:: appreciation goes to my committee members, Dr. Ronald E. Wrolstad, Dr. Cliff Pereira, and Dr. Paul G. Risser

The effect of erythorbic acid on the determination of ascorbic acid levels in selected foods by high performance liquid chromatography and spectrophotometry

Creator:: Tuan, Shenhsiu
Abstract:: A high performance liquid chromatography (HPLC) procedure using a LiChrosorb-NH₂ column and a eluant buffer of 75:25 (v/v) of acetonitrile:0.05 M KH₂P0₄, pH 5.95, was developed for the successful separation and determination of ascorbic and erythorbic acids in selected food samples. Application of the method, which is sensitive, rapid and...
Resource Type:: Masters Thesis
Full Text:: graduate committee: Dr. Ronald E. Wrolstad, Dr. Donald L. MacDonald, Dr. Ellen K. Pikitch. I extened my

In Vitro fermentation of dietary cellulose by human fecal microorganisms

Creator:: Chang, Hung-pi
Abstract:: The purpose of the study was to set up an in vitro model of the colon which would permit the analysis of cellulose fermentation by human colonic microflora. Studies of the degradation of polysaccharides by colonic bacteria may help to explain the observed physiological consequences of consuming dietary fiber common...
Resource Type:: Masters Thesis
Full Text:: Miller and Dr. Ronald Wrolstad. Special thanks also go to Dr. Juinn-Chin Hsu and Xiaolin Huang for

Effect of molecular conformation on the surface properties of polyelectrolyte solutions : xanthan gum model studies

Creator:: Young, San Land
Abstract:: A commercially important polyelectrolyte, xanthan, was chosen for a systematic analysis of the relationship between molecular conformation and surface properties. In the first study the effects of ionic strength, xanthan concentration and temperature on the xanthan molecular conformation were investigated by potentiometric titration. The effects of the same factors and...
Resource Type:: Masters Thesis
Full Text:: his encouragement and guidance. I would also like to thank my graduate committee: Dr. Ronald E

ScholarsArchive@OSU

Antioxidant potential of yeast containing beer

Interrelationships among changes in flavor and aroma, and composition of stored strawberry juice concentrate

Purification of strawberry polyphenol oxidase and its role in anthocyanin degradation

Perceptual characteristics of selected acidulants by different sensory and multivariate methods

Cross-cultural sweetness preferences for a sports drink

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

Gas chromatography/olfactometry and descriptive analysis of cold-pressed lemon oil aroma

The effect of erythorbic acid on the determination of ascorbic acid levels in selected foods by high performance liquid chromatography and spectrophotometry

In Vitro fermentation of dietary cellulose by human fecal microorganisms

Effect of molecular conformation on the surface properties of polyelectrolyte solutions : xanthan gum model studies

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