Index Catalog // ScholarsArchive@OSU

Effects of maturity and blanching on carbohydrate components of frozen normal sweet (su) and supersweet (sh₂) corn

Creator:: Su, Shanghe
Abstract:: Three varieties of sweet corn (Zea mays L.) , including two supersweet (Crisp 'N Sweet 710 and Rogers 3376) and one normal sweet (Jubilee), were harvested at six stages of maturity (80-72% moisture for supersweet and 75-68% moisture for normal sweet) at three days intervals. Changes in physical and chemical...
Resource Type:: Masters Thesis
Full Text:: effects of steam blanching on carbohydrate composition of both genotypes of sweet corn were determined

Effect of high-temperature short-time pressure blanching on physical, chemical and sensory properties of frozen corn

Creator:: Latham, Debra L.
Abstract:: The effect of HTST pressure blanching processing parameters, as compared to conventional steam blanching, on enzyme activity, moisture, drip loss, shear force, sensory attributes and consumer acceptability of frozen sweet corn were determined. Complete inactivation of catalase and peroxidase required HTST treatments of 60 psi and 75 psi, respectively. No...
Resource Type:: Masters Thesis
Full Text:: effects were observed. The main components of cooked sweet corn aroma are sulfur compounds. These

Peroxidase and lipoxygenase activities and their effect on the stability of polyunsaturated fatty acids in two different varieties of sweet corn (Zea mays L.), Jubilee and GH 2684, during frozen storage

Creator:: Rodriguez-Saona, Luis Enrique
Abstract:: The effect of different blanching treatments and packaging materials on the enzymatic (lipoxygenase and peroxidase) activity and fatty acid stability of two different varieties of sweet corn on the cob (Jubilee and GH 2684) was evaluated during nine months of frozen storage at -23.3°C. The initial moisture content in the...
Resource Type:: Masters Thesis
Full Text:: Fatty Acids in Two Different Varieties of Sweet Corn (Zea mays L.) . Jubilee and GH 2684. During

Sweet corn germ lipoxygenase : isolation, purification, characterization and involvement in off-aroma formation

Creator:: Theerakulkait, Chockchai
Resource Type:: Dissertation
Full Text:: the germ fraction of sweet corn (var. Jubilee) was determined and compared with that in the degermed

Aroma compounds in sweet dry whey

Creator:: Mahajan, Shilpa S.
Abstract:: The objective of this study was to identify aroma volatiles in sweet whey powder. Volatiles were isolated by solvent extraction and solvent assisted flavor evaporation. Fractionation was followed to separate acidic volatiles from nonacidic volatiles. Gas chromatography/olfactometry and gas chromatography-mass spectrometry were used for the identification ofaroma compounds. Osme methodology...
Resource Type:: Masters Thesis
Full Text:: Compounds in Sweet Dry Whey Abstract approved: TisbemTweunier-Goddik Michael Qian (/ The objective

Sweet Whey Fermentation: An Exploration of Optimizing the Alcohol Production of Kluyveromyces marxianus and Measuring the Nitrogen Content of Sweet Whey

Creator:: Schaan, Keenan
Abstract:: It is estimated that for every 1 kg of cheese produced, approximately 9 kg of whey is created. For smaller producers something needs to be done to keep it out of water ways and potentially to valorize it. However, access to efficient secondary whey processing to isolate protein and lactose...
Resource Type:: Masters Thesis
Full Text:: of whey is listed in Table 1.1. Table 1.1: Sweet whey composition Constituent % (w/v) Water

Flavor properties and stability of a corn-based snack : aroma profiles by gas chromatography (GC), GC-olfactometry, mass spectrometry, and descriptive sensory analysis

Creator:: Silva, Maria Aparecida Azevedo Pereira da
Resource Type:: Dissertation
Full Text:: properties in a corn-based snack food and; (4) To determine Osme's capability in identifying volatiles

Metabolic effects of consumption of quercetin, ellagic acid, cherry, and apple phytochemical extracts in high-fat fed mice

Creator:: Smith, Sarah M.
Abstract:: Metabolic improvements and changes in gene expression were measured in mice fed polyphenol-rich extracts derived from apples and sweet cherries, and the common phytochemicals, quercetin and ellagic acid. Polyphenol-rich extracts were produced by solid phase extraction and column chromatography. Extracts and purified compounds were mixed into a high-fat (HF, 60%...
Resource Type:: Masters Thesis
Full Text:: : Metabolic Effects of Consumption of Quercetin, Ellagic Acid, Cherry, and Apple Phytochemical Extracts in

The effects of processing on sodium-potassium and calcium-phosphorus ratios in foods

Creator:: Ronan, Kathleen M.
Abstract:: The objective of this study was to determine the effects of processing on sodium - potassium and calcium - phosphorus ratios in tuna canned in oil and in water, peanut butter, white and whole wheat flours. Mineral levels were determined by atomic absorption spectrophotometry in food samples at various stages...
Resource Type:: Masters Thesis
Full Text:: EFFECTS OF PROCESSING ON SODIUM-POTASSIUM AND CALCIUM- PHOSPHORUS RATIOS IN FOODS . S 'I Abstract

Microbiological control of food spoilage and pathogenic microorganisms in refrigerated foods

Creator:: Al-Zoreky, Nageb
Abstract:: Microgard, a commercially-available pasteurized fermented milk, was found inhibitory to gram negative bacteria such as Pseudomonas putida, some well-known foodborne pathogens (e.g. Salmonella, Yersinia and Aeromonas) and some fungi as revealed by an agar incorporation assay method. Gram positive bacteria, however, were not inhibited. Rather, some bacteria in this group...
Resource Type:: Masters Thesis
Full Text:: metabolites 132 3.2 The antagonistic effect of the growth meta- bolites of propionibacteria produced in

ScholarsArchive@OSU

Effects of maturity and blanching on carbohydrate components of frozen normal sweet (su) and supersweet (sh₂) corn

Effect of high-temperature short-time pressure blanching on physical, chemical and sensory properties of frozen corn

Peroxidase and lipoxygenase activities and their effect on the stability of polyunsaturated fatty acids in two different varieties of sweet corn (Zea mays L.), Jubilee and GH 2684, during frozen storage

Sweet corn germ lipoxygenase : isolation, purification, characterization and involvement in off-aroma formation

Aroma compounds in sweet dry whey

Sweet Whey Fermentation: An Exploration of Optimizing the Alcohol Production of Kluyveromyces marxianus and Measuring the Nitrogen Content of Sweet Whey

Flavor properties and stability of a corn-based snack : aroma profiles by gas chromatography (GC), GC-olfactometry, mass spectrometry, and descriptive sensory analysis

Metabolic effects of consumption of quercetin, ellagic acid, cherry, and apple phytochemical extracts in high-fat fed mice

The effects of processing on sodium-potassium and calcium-phosphorus ratios in foods

Microbiological control of food spoilage and pathogenic microorganisms in refrigerated foods

Limit your search

Academic Affiliation

Advisor

Commencement Year

Committee Member

Conference Name

Creator

Contributor

Date

Decade

Degree Field

Degree Level

Degree Name

Language

License

Location

Non-Academic Affiliation

Peer Reviewed

Resource Type

Rights Statement

Subject

Search Constraints

Search Results

Limit your search