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Effect of berry integrity on proanthocyanidin extraction during wine production

Creator:: Cerpa-Calderon, Fiorella Karen
Abstract:: Proanthocyanidins are a grape-derived phenolic class of compound that provide wine with bitterness and astringency. Because of this, proanthocyanidins are considered to be essential components of wine quality. Proanthocyanidins are localized in the seed, skin and stem tissue of the grape berry and the composition of proanthocyanidins will vary depending...
Resource Type:: Masters Thesis
Full Text:: James A. Kennedy Interest in research on the phenolic compounds in red wine continues to grow due

Influence of vine vigor and shading in Pinot noir (Vitis vinifera L.) on the concentration and composition of phenolic compounds in grapes and wine

Creator:: Cortell, Jessica M.
Abstract:: In 2003 and 2004 vigor zones were delineated in two commercial vineyard sites based on vine growth variation to assess fruit and wine phenolic chemistry. In 2004, the effects of shading on the accumulation of phenolic compounds were also investigated. Model extractions were done from the shading experiment and the...
Resource Type:: Dissertation
Full Text:: . Abstract approved: _________________________________________________ James A. Kennedy In 2003

Complex mechanism of chitosan and naturally occurring polyanions

Creator:: Mireles-DeWitt, Christina A.
Resource Type:: Masters Thesis
Full Text:: Polyanions AN ABSTRACT OF THE THESIS OF Christina A. Mire les-DeWitt for the degree of Masters of Science

The significance of glutathione conjugation for aflatoxin B₁ metabolism in rainbow trout and coho salmon

Creator:: Valsta, Liisa M.
Abstract:: In rodent models as well as in fish models there are significant species differences in the susceptibility toward aflatoxin B₁ (AFB₁) carcinogenesis. Mouse is less susceptible toward AFB₁ carcinogenesis than rat. Researchers have come to the conclusion that the lower susceptibility of mice is not a result of less effective...
Resource Type:: Masters Thesis
Full Text:: susceptibility of mice Is not a result of less effective activation of AFBj, but rather of more effective

Isolation of a natural antioxidant from shrimp waste

Creator:: Li, Shiao Jing
Abstract:: Shrimp waste samples were extracted with a variety of organic solvents. Each fraction was measured for antioxidant activity by determining the rate of oxidation of β-carotene-linoleic acid in an emulsion system. An ethanol extract exhibited the highest antioxidant activity. Purification of the most active fraction was accomplished by thin layer...
Resource Type:: Dissertation
Full Text:: feedstuffs. Watkins et al. (1982) also 2 indicated that shrimp waste could be a satisfactory protein

Extraction and quantification of vitamins from raw, HTST, UHT, and PATP milk and of diatom-produced chitin and glucosamine

Creator:: Chotyakul, Nattaporn
Abstract:: Analytical chemistry is an essential qualitative and quantitative tool to describe foods and biomaterials and their changes during production, processing and distribution. In this work, rapid analytical procedures for the extraction and quantification of components in fluid milk and diatom fermentation broth were developed. Analytical methods to measure the concentration...
Resource Type:: Dissertation
Full Text:: measure the concentration of vitamin A, E & C in fluid milk were developed and applied to quantify these

Application of ozone as a disinfectant for commercially processed seafood

Creator:: Hansen, Jenny K.
Abstract:: Pacific oysters (Crassostrea gigas), Alaska pink salmon (Oncorynchus gorbuscha) roe and chum salmon (Oncorynchus keta) fillets were treated with aqueous ozone in both pilot plant and commercial settings to determine its effect on shelf-life and microbial changes. The microbial quality was analyzed by conducting pyschrotrophic and coliform plate counts on...
Resource Type:: Masters Thesis
Full Text:: as a Disinfectant for Commercially Processed Seafood. Abstract approved: Michael T. Morrisse issey

Metabolic Effects in C57BL/6J Mice Fed a High-Fat Western Diet Supplemented with Watermelon Flesh, Rind, and Skin and Other Whole Foods

Creator:: Becraft, Alexandra R.
Abstract:: Watermelon (Citrullus lanatus) is rich in lycopene and citrulline and has high phenolic content and antioxidant capacity. Previous studies demonstrate the health benefits of watermelon intake on improved blood pressure regulation along with others. Similarly, cherries, raspberries, walnuts and green tea are rich in anthocyanins, polyphenols, and polyunsaturated fatty acids...
Resource Type:: Masters Thesis
Full Text:: . Title: Metabolic Effects in C57BL/6J Mice Fed a High-Fat Western Diet Supplemented with Watermelon

Lactic streptococci : the use of defined strains and bacteriophage-insensitive mutants in commercial manufacture of cheddar and cottage cheeses

Creator:: Thunell, Randall Kirk
Abstract:: Phage-insensitive Streptococcus cremoris starter strains were selected by assaying cheese whey against potential starter strains. Six strains were selected and characterized for continual use in cheesemaking. Upon phage-infection, strains were removed from the blend. Cheesemaking continued with remaining strains. A phage-insensitive, fast-acid-producing mutant of the infected strain was isolated and...
Resource Type:: Dissertation
Full Text:: -infection, strains were removed from the blend. Cheesemaking continued with remaining strains. A phage

Flavor comparison of ultra high temperature processed milk heated by Ohmic heating and conventional methods

Creator:: He, Juan
Abstract:: Ultra high temperature (UHT) processing can extend shelf life of milk to several months without refrigeration, which is more convenient and energy saving than pasteurized milk. However, the poor acceptance caused by "cooked" flavors limits its marketing growth, especially in United States. Ohmic heating, which has a more uniform and...
Resource Type:: Masters Thesis
Full Text:: States. Ohmic heating, which has a more uniform and rapid heating than conventional UHT process, may

ScholarsArchive@OSU

Effect of berry integrity on proanthocyanidin extraction during wine production

Influence of vine vigor and shading in Pinot noir (Vitis vinifera L.) on the concentration and composition of phenolic compounds in grapes and wine

Complex mechanism of chitosan and naturally occurring polyanions

The significance of glutathione conjugation for aflatoxin B₁ metabolism in rainbow trout and coho salmon

Isolation of a natural antioxidant from shrimp waste

Extraction and quantification of vitamins from raw, HTST, UHT, and PATP milk and of diatom-produced chitin and glucosamine

Application of ozone as a disinfectant for commercially processed seafood

Metabolic Effects in C57BL/6J Mice Fed a High-Fat Western Diet Supplemented with Watermelon Flesh, Rind, and Skin and Other Whole Foods

Lactic streptococci : the use of defined strains and bacteriophage-insensitive mutants in commercial manufacture of cheddar and cottage cheeses

Flavor comparison of ultra high temperature processed milk heated by Ohmic heating and conventional methods

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