Index Catalog // ScholarsArchive@OSU

Textural and electrical properties of Pacific whiting surimi under ohmic heating

Creator:: Yongsawatdigul, Jirawat
Abstract:: Feasibility of ohmic heating to overcome gel-weakening in Pacific whiting surimi was investigated. An ohmic heating apparatus was developed using two rhodium-coated stainless steel electrodes inside a polyvinyl chloride (PVC) tube, a variable transformer, and voltage and current transducers. Rapid heating associated with the ohmic process quickly inactivated endogenous proteinase(s),...
Resource Type:: Dissertation
Full Text:: throughout my stay at the OSU Seafood Lab. I also would like to thank Dr. Michael H. Penner and Dr. Robert

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

Creator:: Theerakulkait, Chockchai
Resource Type:: Dissertation
Full Text:: is extended to Dr. Michael H. Penner, Dr. Wilbert Gamble, my thesis committee; Dr. Lorraine T

Gluten protein polymeric composition and allelic variation as related to bread-making quality in durum wheat (Triticum turgidum L. var. durum)

Creator:: Ammar, Karim
Abstract:: Attempts to develop dual-purpose durum wheat cultivars for both pasta and bread-making have been unsuccessful. To better understand this limitation, thirty durum genotypes, selected based on their diverse geographical origin, and five bread wheat cultivars were compared as to their flour mixing properties, dough physical characteristics and baking performance. The...
Resource Type:: Dissertation
Full Text:: members of my committee, Dr. Patrick M. Hayes, Dr. Dallice I. Mills, Dr. Michael H. Penner, Dr. Russel S

Frozen stabilized mince, its production, and thermophysical properties

Creator:: Simpson-Rivera, Ricardo Jose
Resource Type:: Dissertation
Full Text:: committee, Dr. Ana Harding, and Dr. Michael Penner for their critical analysis of my thesis work

Use of anthocyanin analyses to determine glycosidase activity in juice- and wine-processing enzymes

Creator:: Wightman, JoLynne Dee
Resource Type:: Dissertation
Full Text:: to Dr. Scott Urquhart for advice in statistics, to my other committee members Dr. Michael Penner and

Evaluation of physical and thermal methods to support nonlinear cost optimization models of surimi seafood

Creator:: Hsü, Cheng-kuang
Abstract:: Optimization programming techniques were applied to develop the least cost formulations for Pacific whiting surimi-based seafood (PWSBS). To develop the quality constraint functions, texture and color of whiting surimi gels were determined by torsion test and colorimeter, respectively. Whiting surimi gels were produced by heating at 90°C for 15 min....
Resource Type:: Dissertation
Full Text:: . Edward Kolbe for his excellent guLdance. I also like to thank my committee members, Dr. Michael

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:: thesis committee members. Dr. Michael Penner, Dr. Henry Schaup, Dr. Tom Seymour and Dr. Lloyd Swanson

Characterization of biochemical, functional properties, and market potential of Pacific whiting fish sauce

Creator:: Tungkawachara, Somjintana
Abstract:: Biochemical properties, functional properties, and market potential of Pacific whiting (PW) fish sauce were investigated. Biochemical properties of fish sauce made from whole fish (W) and a mixture (1:1) of whole fish and surimi byproducts (WB) were compared. Market potential was evaluated through phone interviews and consumer panelists. Proteolysis was...
Resource Type:: Dissertation
Full Text:: also wish to thank my committee members: Prof. Mina McDaniel, Assoc. Prof. Michael Penner, Prof. Fred

Time-temperature effects on Cheddar cheese ripening : an interpretation of microbial, chemical and sensory changes

Creator:: Bouzas, Jorge
Resource Type:: Dissertation
Full Text:: . Christopher Biermann, Floyd Body felt, Mark Daeschel, Shawn Mehlenbacher, and,^lichael Penner for serving as

A study of antimutagenicity in yogurt

Creator:: Sudarshan, Nadathur R.
Abstract:: The purpose of this study was to identify antimutagens in yogurt active against the experimental colon carcinogen, N-methyl-N'-nitro-N-nitrosoguanidine (MNNG). Our initial experiments showed that acetone extracts of yogurt, or milk fermented by various lactic acid bacteria were antimutagenic against MNNG and 3,2'-dimethyl-4-aminobiphenyl (DMAB) in the Ames test (Salmonella typhimurium TA...
Resource Type:: Dissertation
Full Text:: of my thesis committee, Drs. William Sandine, David Williams, Michael Penner, and Floyd Bodyfelt

ScholarsArchive@OSU

Textural and electrical properties of Pacific whiting surimi under ohmic heating

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

Gluten protein polymeric composition and allelic variation as related to bread-making quality in durum wheat (Triticum turgidum L. var. durum)

Frozen stabilized mince, its production, and thermophysical properties

Use of anthocyanin analyses to determine glycosidase activity in juice- and wine-processing enzymes

Evaluation of physical and thermal methods to support nonlinear cost optimization models of surimi seafood

Isolation of a natural antioxidant from shrimp waste

Characterization of biochemical, functional properties, and market potential of Pacific whiting fish sauce

Time-temperature effects on Cheddar cheese ripening : an interpretation of microbial, chemical and sensory changes

A study of antimutagenicity in yogurt

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