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Effect of condensed phosphate and steam precooking time on the yield and quality of canned shrimp (Pandalus jordani) meat

Creator:: Ayeni, Timothy Olusegun
Resource Type:: Masters Thesis
Full Text:: CBraduate Schoolf Date thesis is presented V)cA^rriW^ ^ \^0o> Typed by Margi Wolski for Tina

Complex mechanism of chitosan and naturally occurring polyanions

Creator:: Mireles-DeWitt, Christina A.
Resource Type:: Masters Thesis
Full Text:: ACKNOWLEDGEMENTS This paper is dedicated to: Mom, Dad, and Tina Tomorrow FINALLY came! Grandpa and Grandma

Osme and sensory analysis of aqueous orange essence

Creator:: Bazemore, Russell A.
Abstract:: The effect of refluxing on the aromas of Valencia aqueous orange essences was determined through analysis by GC, MS, Osme, and by a descriptive panel. The strengths and descriptions of volatiles were investigated to determine if differences in essence aroma character and intensity existed. During production, 1 sample was subjected...
Resource Type:: Masters Thesis
Full Text:: ., Andrea R., Tina V., Renee V., and especially Nilobon Podhipleux for her support. TABLE OF CONTENTS

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:: , Judy, Dr. Lundhal, Tina, Anton, Rosanna, Anita, lola, Anne, and Jan for making Wiegand Hall my second

Sensory and chemical analysis of 1997 Oregon Pinot noir enzyme treated wines

Creator:: Goldberg, Naomi
Abstract:: Pinot noir has a reputation for lower color stability than other red wine varieties. Because it has relatively low anthocyanin and phenolic content and lacks acylated anthocyanin pigments compared to other red vinifera varieties, color extraction and stability are particularly important. Varying the processing during fermentation of red wine can...
Resource Type:: Masters Thesis
Full Text:: , Chary, Shuo, Laurie, Anna, Tina and Vivek. Their time and advice were amazing, but especially their

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:: grateful. To all my sensory lab friends, Judy, Shuo, Tina, Chary, Laurie, Lotika, I-Min, Anna, Jeff

Aroma and flavor of cachaca, Brazilian rum

Creator:: Brown, Laurie L. (Laurie Lee)
Resource Type:: Masters Thesis
Full Text:: have made while here at OSU. Jeff, Jessica, Doug, Matt, John, Lotika, Vivek, Anna, Nate, Tina and Meg

Evaluation of the effects of nutrient supplementation on low nitrogen Chardonnay

Creator:: Specht, Anna Louise
Abstract:: Low nitrogen Chardonnay juice from an Oregon winery was fermented with a series of nutrient supplements, including diammonium phosphate (DAP), Fermaid K, Superfood, yeast extract, yeast hulls and thiamine. These treatments were evaluated for their contribution to the yeast assimilable nitrogen content (YANC) of the juice, which consists of the...
Resource Type:: Masters Thesis
Full Text:: a series of nutrient supplements, including diammonium phosphate (DAP), Fermaid K, Superfood

Protein adsorption on chitosan-polyanion complexes : application to aqueous food processing wastes

Creator:: Savant, Vivek
Abstract:: Chitosan has been proposed as a "natural" coagulating agent to solve wastewater problems. The main hindrance in this commercial chitosan application has been its low cost effectiveness. The hypothesis in our research is that chitosan complexes with natural polyanions is more effective than chitosan alone, particularly in recovering low concentration...
Resource Type:: Dissertation
Full Text:: OSU and I'm grateful for your friendship. To Anton and Tina, no amount of words would suffice to

Suppression of sourness in binary and tertiary model mixture solutions

Creator:: Savant, Lotika
Abstract:: Addition of acids to foods allows for enhanced food safety. Acids are the primary form of defense against microbial contamination in refrigerated foods, while use of acids in conjunction with heat or high hydrostatic pressure processing lowers energy usage resulting in cost reduction. However, addition of acids to food or...
Resource Type:: Dissertation
Full Text:: always be grateful. I must also mention all my friends from OSU - Laurie, Rohan, Tina, Anton, Jeff

ScholarsArchive@OSU

Effect of condensed phosphate and steam precooking time on the yield and quality of canned shrimp (Pandalus jordani) meat

Complex mechanism of chitosan and naturally occurring polyanions

Osme and sensory analysis of aqueous orange essence

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

Sensory and chemical analysis of 1997 Oregon Pinot noir enzyme treated wines

Cross-cultural sweetness preferences for a sports drink

Aroma and flavor of cachaca, Brazilian rum

Evaluation of the effects of nutrient supplementation on low nitrogen Chardonnay

Protein adsorption on chitosan-polyanion complexes : application to aqueous food processing wastes

Suppression of sourness in binary and tertiary model mixture solutions

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