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Filtering by: Creator Reed, Waller H. Remove constraint Creator: Reed, Waller H. Degree Field Food Science and Technology Remove constraint Degree Field: Food Science and Technology

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  • Immunological and physiochemical characterization of fish myosins

    Creator:
    Reed, Zachary H.
    Abstract:
    Increased sales of surimi seafood, with the majority as crabstick in the United States indicates that surimi based products are becoming more popular. With growing popularity, there is increased competition for market share. Under these circumstances, some companies may be willing to sacrifice product quality in order to facilitate manufacture...
    Resource Type:
    Dissertation
    Full Text:
    OF THE DISSERTATION OF Zachary H. Reed for the degree of Doctor of Philosophy in Food Science

  • The influence of dietary fatty acids on tissue lipid composition in rainbow trout (Salmo gairdneri)

    Creator:
    Greene, Diana H.
    Abstract:
    The effects of different dietary lipids on the growth, nutrition and tissue lipid profiles of rainbow trout raised to market size on a commercially available ration were examined. Rainbow trout of 80 g mean initial weight were fed pellets prepared according to Oregon Moist Pellet specifications for 20 weeks. Salmon...
    Resource Type:
    Masters Thesis
    Full Text:
    AN ABSTRACT OF THE THESIS OF Diana H. Greene for the degree

  • Saccharification and fermentation of lignocellulosic biomass using Trichoderma reesei cellulases and Saccharomyces cerevisiae

    Creator:
    Chung, Yun-Chin
    Abstract:
    The efficiency of cellulose hydrolysis under straight saccharification and simultaneous saccharification and fermentation (SSF) conditions was evaluated using three lignocellulosic materials (switchgrass, cornstover, and poplar), which had been pretreated with dilute sulfuric acid under conditions which optimized xylose concentrations in the prehydrolysate liquid. Yields of glucose, cellobiose and ethanol obtained...
    Resource Type:
    Dissertation
    Full Text:
    cerevisiae Abstract approved by: Michael H. Penner The efficiency of cellulose hydrolysis under

  • Conversion of lignocellulosic biomass : analysis of substrate characteristics

    Creator:
    Meunier-Goddik, Lisbeth
    Abstract:
    The objective of this research was to investigate the influence of physicochemical properties of lignocellulosic biomass on the rate and extent of cellulose conversion, i.e. the "hydrolyzability" of the substrate. The initial two parts of this thesis investigated the interactions between various components of pretreated biomass. The relevance of cellulase...
    Resource Type:
    Dissertation
    Full Text:
    : - L-- - , Michael H. Penner The objective of this research was to investigate the

  • 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
    Full Text:
    approved: _______________________________________________________________________ Thomas H. Shellhammer

  • Utilization of lignocellulosic polysaccharides

    Creator:
    Fenske, John J.
    Abstract:
    Lignocellulosic biomass represents a vast supply of fermentable carbohydrates and functional aromatic compounds. Conversion of lignocellulosics to ethanol and other useful products would be of widespread economical and environmental benefit. Better understanding of the behavior of different lignicellulosic feedstocks in fermentation protocols as well as catalytic activities involved in lignocellulosic...
    Resource Type:
    Dissertation
    Full Text:
    Lignocellulosic Polysaccharides. Abstract approved: ^ _ r . _ . . . . Michael H. Penner

  • Human bitterness detection thresholds of hop acids in beer and honey

    Creator:
    Kolpin, Kathryn M.
    Abstract:
    Alpha acids are found in the lupulin glands of hops cones. These acids have no bitterness of their own, but can be isomerized and subsequently hydrogenated to form bitter iso-α-acids and tetrahydroiso-α-acids respectively. Current literature values for the detection thresholds of iso-α-acid and tetrahydroiso-α-acid in lager beer have been reported...
    Resource Type:
    Masters Thesis
    Full Text:
    : ______________________________________________________________ Thomas H. Shellhammer Abstract Alpha acids are found in the lupulin glands of hops cones

  • Factors that Influence the Aroma and Monoterpene Alcohol Profile of Hopped Beer

    Creator:
    Sharp, Daniel C.
    Abstract:
    Hop aroma in beer is related to the unique compositional chemistry of the hops used in the brewing process. While the range of these compositions is quite diverse and primarily dependent on hop cultivar¹, other studies have also shown that cultivation, seasonality, harvesting², processing³⁴, and storage practices⁵⁶ contribute to differences...
    Resource Type:
    Dissertation
    Full Text:
    Beer Abstract approved: _____________________________________________________ Thomas H

  • Characterization of factors affecting pectinmethylesterase activity in cucumber fruit

    Creator:
    Turk, Farzaneh
    Abstract:
    Pectinmethylesterase (PME) activity in fresh cucumber fruit was determined. The effects of several cationic species, temperature, pH, and acetic acid on the activity of cucumber PME was investigated. The efficacy of blanching, infiltration with CaCl₂ or acetic acid, and fermentation with 0 and 40 mM CaCl₂ on inhibition of cucumber...
    Resource Type:
    Masters Thesis
    Full Text:
    my appreciation to Drs. Walter D. Loomis, Michael H. Penner, and Shawn A. Mehlenbacher for serving

  • Rheological and spectroscopic characterization of surimi under various comminuting and heating conditions

    Creator:
    Poowakanjana, Samanan
    Abstract:
    Optimization of comminuting and heating conditions for surimi gel preparation obtained from three fish species: Alaska pollock (AP) (Theragra chalcogramma), Pacific whiting (PW) (Merluccius productus), and threadfin bream (TB) (Nemipterus spp.) was the focus of this study. Three parameters during comminution were separately evaluated: chopping time, chopping temperature, and salting...
    Resource Type:
    Dissertation
    Full Text:
    graduate committee members (Dr. Mark Daeschel, Dr. Lisbeth Goddik, Dr. Russell E. Ingham, Dr. Michael H