Index Catalog // ScholarsArchive@OSU

Effects of refrigeration storage and processing technologies on the bioactive compounds and antioxidant capacities of blackberries ('Marion' and 'Evergreen')

Creator:: Wu, Ruyi
Abstract:: The objective of this project was to investigate the effects of refrigeration storage and processing technologies on the quality and nutraceutical benefit of blackberries. 'Marion' and 'Evergreen', the two major blackberry varieties in Oregon, were evaluated in this study. For refrigeration storage, fresh fruit were packed in clam-shell containers right...
Resource Type:: Masters Thesis
Full Text:: THE THESIS OF Ruyi Wu for the degree of Master of Science in Food Science and Technology

Growth of Staphylococcus aureus of enterotoxin production in pre-cooked tuna meat

Creator:: Wu, Xulei
Abstract:: Staphylococcus aureus is a human pathogen capable of producing enterotoxins causing staphylococcal food poisoning, one of the most economically important foodborne diseases in the U.S. This pathogen may be introduced to pre-cooked tuna meat used for the production of canned tuna because significant manual handling occurs after cooking of the...
Resource Type:: Masters Thesis
Full Text:: Pre-cooked Tuna Meat ! ! ! ! AN ABSTRACT OF THE THESIS OF Xulei Wu for the degree of

Use of Organoleptic Methodologies to Evaluate Wine Oligosaccharides and Wines made from Grapevine Red Blotch Virus Positive Vines Subjected to Various Vineyard Management Practices

Creator:: Hoffman, Samuel
Abstract:: The human senses can be used as analytical tools to evaluate many different aspects of our daily lives. The use of our senses through organoleptic methods offers unique and powerful insights into the characteristics of different stimuli. Due to the unique function of the different sensory organs we use to...
Resource Type:: Masters Thesis
Full Text:: , Dr. Robert Martin conducted all polymerase chain reaction testing to determine viral status for the

Effects of starch on rheological, microstructural, and color properties of surimi-starch gels

Creator:: Yang, Hong, 1968-
Resource Type:: Masters Thesis
Full Text:: ; Park et al., 1997; Wu et al., 1985a; and Wu et al., 1985b.). During surimi seafood manufacturing

Solubility and structure of fish myofibrillar proteins as affected by processing parameters

Creator:: Lin, Tein Min, 1964-
Abstract:: The results of SDS-PAGE and densitometry indicated that a significant amount of myofibrillar proteins was lost during surimi processing. Microfiltration (MF) was utilized to recover insoluble particulate. The MF-recovered proteins showed highly functional properties in gel hardness, cohesiveness, color, and water retention ability. The soluble proteins concentrated by ultrafiltration (UF)...
Resource Type:: Dissertation
Full Text:: ) and ionic strength (Sonu, 1986; Trevino et al., 1990; Wu et al., 1991; Lin and Park., 1996) changes

Characteristics of Northern squawfish (Ptychocheilus oregonensis) and feasibility for utilization as human food

Creator:: Lin, Dongdong
Abstract:: The characteristics of Northern squawfish (Ptychocheilus oregonensis) and the feasibility of utilization of this species for human consumption were investigated. In the first experimental phase, the iced storage characteristics of squawfish were determined. Quality changes were monitored over 24 days of storage by chemical, physical, microbiological and sensorial methods of...
Resource Type:: Masters Thesis
Full Text:: . 1990. Processing finfish. In The Seafood Industry. R.E. Martin and G.J. Filick (Eds.), p. 117-164

Factors affecting the texture of gels prepared from minced American shad (Alosa sapidissima) flesh

Creator:: Bauman, Michael Aaron
Abstract:: Machine separated flesh from American shad (Alosa sapidissima) was evaluated for preparing heat set gel products. Round fish frozen for 15) to 10 months at -18°C served as raw material for processing investigations. The effectiveness of various additives and processing procedures for improving gel strength and sensory characteristics were determined....
Resource Type:: Masters Thesis
Full Text:: the type of starch used (Okada, 1985a). Pregelatinized starch produces a weak and brittle gel (Wu

Development of a restructured seafood product from squid (Loligo Opalescens)

Creator:: Berntsen, Steven Eldon
Abstract:: The influence of protein adjuncts and variations in pH on the cook-cool loss, moisture content, and texture of squid gels was investigated. Break force (P [greater than or equal to] .025), deformation to break (P [greater than or equal to] .01) and cook-cool loss (P [greater than or equal to]...
Resource Type:: Masters Thesis

Effect of organic production system and harvest date on the quality of blackberry fruit for fresh and processed markets

Creator:: Liu, Mingyang
Abstract:: Blackberry (Rubus sp.) fruit are a good source of phenolic compounds and anthocyanins, and are consumed in fresh and processed forms. Though organic products become more popular, limited information is available about how different organic production methods affect the post-harvest quality of blackberry fruit. The objective of this project was...
Resource Type:: Masters Thesis
Full Text:: as the least destructive processing method for phenolic compounds of blackberry fruit (Wu et al

Alternative products from Pacific whiting : fresh surimi and texturized mince

Creator:: Pipatsattayanuwong, Siriporn
Abstract:: The major portion of Pacific whiting (PW) is commercialized in the form of frozen surimi. Alternative products for PW were investigated focusing on fresh surimi and texturized meat from PW mince. Fresh surimi is made without additives and kept refrigerated instead of frozen. Texturized meat is a meat-like product made...
Resource Type:: Masters Thesis
Full Text:: for Atlantic croaker surimi (Lanier et al., 1982; Wu et al., 1985), and 250C for Pacific whiting

ScholarsArchive@OSU

Effects of refrigeration storage and processing technologies on the bioactive compounds and antioxidant capacities of blackberries ('Marion' and 'Evergreen')

Growth of Staphylococcus aureus of enterotoxin production in pre-cooked tuna meat

Use of Organoleptic Methodologies to Evaluate Wine Oligosaccharides and Wines made from Grapevine Red Blotch Virus Positive Vines Subjected to Various Vineyard Management Practices

Effects of starch on rheological, microstructural, and color properties of surimi-starch gels

Solubility and structure of fish myofibrillar proteins as affected by processing parameters

Characteristics of Northern squawfish (Ptychocheilus oregonensis) and feasibility for utilization as human food

Factors affecting the texture of gels prepared from minced American shad (Alosa sapidissima) flesh

Development of a restructured seafood product from squid (Loligo Opalescens)

Effect of organic production system and harvest date on the quality of blackberry fruit for fresh and processed markets

Alternative products from Pacific whiting : fresh surimi and texturized mince

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