Index Catalog // ScholarsArchive@OSU

Efficacy of electrolyzed oxidizing (EO) water combined with UV-C light or gas exchange on sanitization of Jalapeno pepper using Serratia marcesens as surrogate for Salmonella

Creator:: Ekundayo, Olufunmilayo R.
Abstract:: Jalapeño peppers are usually consumed raw and fresh with minimal processing. They contain antioxidants and bioactive compounds which are of human health benefits. There have been an increasing number of reports of foodborne outbreaks attributed to inaccessibility of sanitizers to Salmonella , E.coli and Listeria monocytogenes when embedded in fruit...
Resource Type:: Masters Thesis
Full Text:: and Technology presented on March 16, 2011. Title: Efficacy of Electrolyzed Oxidizing (EO

Dry-Hop Induced Refermentation: An Overview and an Investigation of Agronomic Influences on Hop Diastatic Potential

Creator:: Stokholm, Arnbjørn
Abstract:: Beer brewing, broadly speaking, consists of two stages, a hot side and a cold side. The hot side occurs in the brewhouse and consists of steeping malted grain in hot water to extract sugars, separating the steeping liquid (wort) from the solids, and boiling the wort with an addition of...
Resource Type:: Masters Thesis
Full Text:: degree of Master of Science in Food Science and Technology presented on December 16, 2020. Title

Studies in food science for industrial applications : Chemical and sensory analysis of fermented cucumbers; insoluble chitosanpolyacrylic acid complexes

Creator:: Chavasit, Visith
Abstract:: Pediococcus cerevisiae, Lactobacillus casei, Lactobacillus plantarum, Leuconostoc mesenteroides, Lactococcus diacetylactis Bifidobacterium bifidum, Leuconostoc oenos, and mixed cultures of Propionibacterium shermanii and P. cerevisiae were used to ferment cucumber juice brine (CJB) at 22-26°C for 1.5 months. Sugar utilization ranged from 14.6 to 86.1%. pH of the fermented CJB ranged from...
Resource Type:: Dissertation
Full Text:: of Doctor of Philosophy in Food Science and Technology presented on June 16

Effect of sensory properties and health information on consumer acceptance and purchase of colorful fresh market potatoes

Creator:: Wechsler, Linda J.
Abstract:: Potato varieties characterized by non-conventional skin and flesh colors (purple, red, yellow) have the potential to revitalize consumer demand for fresh market potatoes because of their unique appearance and health benefits. Red and purple potatoes contain anthocyanins, which are flavonoids responsible for red, blue, and purple pigments in plants. Yellow...
Resource Type:: Masters Thesis
Full Text:: . Wechsler for the degree of Master of Science in Food Science and Technology presented on December 16, 2010

Influence of fish on the bioavailability of plant iron in the anemic rat

Creator:: Chao, Lucia Sy-Jing Lo
Resource Type:: Masters Thesis
Full Text:: degree of Master of Science in Food Science and Technology presented on July 16, 1979 Title

The relative activity of the cellulase enzyme system of Trichoderma reesei with native and modified cellulosic substrates

Creator:: Liaw, Ean-Tun
Resource Type:: Dissertation
Full Text:: complex 15 2.2.3. Isolation and purification of individual components.... 16 2.2.3.1. Endoglucanases

Selective oxidation of biological matrices for subsequent peroxidase and peroxidase-based quantitative analyses

Creator:: Jiang, Shu
Abstract:: Hydrogen peroxide quantification is of broad interest due to the common use of hydrogen peroxide as an oxidizing agent in industrial processing and laboratory research. Hydrogen peroxide assays are also of general importance for biological studies aimed at understanding the role of in situ generated reactive oxygen species. In the...
Resource Type:: Masters Thesis
Full Text:: 16, 2014. Title: Selective Oxidation of Biological Matrices for Subsequent Peroxidase and

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:: Kongraksawech for the degree of Doctor of Philosophy in Food Science & Technology presented on March 16, 2012

Important Considerations for Food Process Validations : Strain Selection, Contamination Level, and Relevant Treatment Conditions

Creator:: Pearson, Eva
Abstract:: Reports of foodborne outbreaks have increased in the last decade, posing a public health risk to consumers. In an attempt to mitigate this risk, the newly established Food Safety and Modernization Act (FSMA) takes a preventive rather than reactive approach to food safety. Under FSMA, producers are required to validate...
Resource Type:: Masters Thesis
Full Text:: Technology presented on March 16, 2016. Title: Important Considerations for Food Process Validations

Development and Characterization of Novel Muffin Products for Promoting Sustainability

Creator:: Shih, Yi-Ting
Abstract:: Brewers' spent grain (BSG), the byproduct from beermaking, is a good source of protein and dietary fiber and may be utilized as a functional ingredient for food applications such as bakery goods. Starch-based film is well-known for its safety, edibility, and renewability. Starch films with the incorporation of cellulose nanofiber...
Resource Type:: Masters Thesis
Full Text:: degree of Master of Science in Food Science and Technology presented on December 16, 2020 Title

ScholarsArchive@OSU

Efficacy of electrolyzed oxidizing (EO) water combined with UV-C light or gas exchange on sanitization of Jalapeno pepper using Serratia marcesens as surrogate for Salmonella

Dry-Hop Induced Refermentation: An Overview and an Investigation of Agronomic Influences on Hop Diastatic Potential

Studies in food science for industrial applications : Chemical and sensory analysis of fermented cucumbers; insoluble chitosanpolyacrylic acid complexes

Effect of sensory properties and health information on consumer acceptance and purchase of colorful fresh market potatoes

Influence of fish on the bioavailability of plant iron in the anemic rat

The relative activity of the cellulase enzyme system of Trichoderma reesei with native and modified cellulosic substrates

Selective oxidation of biological matrices for subsequent peroxidase and peroxidase-based quantitative analyses

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

Important Considerations for Food Process Validations : Strain Selection, Contamination Level, and Relevant Treatment Conditions

Development and Characterization of Novel Muffin Products for Promoting Sustainability

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