Index Catalog // ScholarsArchive@OSU

An analytical and sensory evaluation of the aroma volatiles of Tuber gibbosum

Creator:: Marin, Anna B.
Abstract:: The aroma of Tuber gibbosum, a native Oregon truffle, was characterized using two distinct techniques. Volatile aroma constituents were identified by chemical analysis, and sensory characteristics were determined by examining response of the general populace to the truffle aroma. Truffle samples from four maturity ranges, as determined by microscopic examination...
Resource Type:: Masters Thesis
Full Text:: appreciation is offered to Dr. Mina McDam'el, major department committee member, mentor and friend, who is

Evaluating a value-added product through studies on consumer acceptability, sensory properties, and their correlations to biochemical and instrumental texture properties : the case of Pacific whiting (Merluccius productus) individually quick frozen (IQF) fillets

Creator:: Aksornsri, Weeraporn
Abstract:: Pacific whiting (Merluccius productus) is the most abundant groundfish species off the California, Oregon and Washington Coasts. The fish are mainly used as a raw material for the production of surimi. However, it is not economically wise to depend only on one product. There is a need to diversify the...
Resource Type:: Dissertation
Full Text:: member, Dr. Mina R. McDaniel. She was always willing to advise, listen, and showed patience with my

Effects of temperature and holding time during pre-blanch on pH, pectic substances and quality characteristics of canned green beans

Creator:: Boni, Magloire C.
Abstract:: Physical, chemical and sensory attributes were examined on canned green beans (Oregon 1604) of sieve sizes 3 & 4 and 5 & 6 after one and three months of storage at room temperature (RT). The green beans subjected to different pre-blanch conditions in water (T1t1: 160°F - 30 min.; T1t2:...
Resource Type:: Masters Thesis
Full Text:: preparation of this thesis. I am also grateful to Dr. W. David Loomis and Dr. Mina R. McDaniel who agreed

Role of post-translational modifications to lens proteins in cataract formation

Creator:: Kim, Yung Hae
Abstract:: Cataract is a leading cause of blindness throughout the world, yet the fundamental biochemical causes are unknown. A rodent model of the biochemical processes is selenite cataract. This cataract shows some of the features of human cataracts such as increased lens calcium, proteolysis of proteins, and insolubilization leading to lens...
Resource Type:: Dissertation
Full Text:: Menino, and Mina McDaniel for their time and support. I thank my parents, sisters, brothers, the twins

Quality characteristics for fully-cooked ham, brine-cured prior to freezing

Creator:: Wilson, Vicki L.
Abstract:: Thirty bone-in hams from market weight hogs were used in this study, three groups of 10 each. One group was brine-cured, frozen and stored (F/S) at -20°C for 90 days prior to heat processing and smoking. A second group was similarly cured and frozen, not stored (F/NS), but thawed immediately,...
Resource Type:: Masters Thesis
Full Text:: Woodburn, Dr. Mina McDaniel, and Dr. Dennis Hruby, for their participation. Special thanks are given to

Effect of dietary ethanol and zinc on vitamin B-6 metabolism in the rat

Creator:: Wan, Daisy
Resource Type:: Masters Thesis
Full Text:: Dr. Mina McDaniel) for taking time out of their schedules to serve on the committee. I would also

Xylem discontinuity in Vitis vinifera L. berries

Creator:: Creasy, Glen L.
Abstract:: Several effects of xylem discontinuity in Pinot noir and Merlot grape berries were studied. There was a reduction in the amount of apoplastic dye (Eosin Y or azosulfamide) uptake through cut pedicels into soft versus firm berries, suggesting a reduction in maximal xylem flow at that time. Both greenhouse and...
Resource Type:: Masters Thesis
Full Text:: Lombard, Mina McDaniel, Pat Breen, and Don Grabe, for their efforts in the production and review of

Effect of high hydrostatic pressure and temperature on volatile off-flavors formation in milk

Creator:: Vazquez Landaverde, Pedro A.
Abstract:: The aroma of milk has been often defined as bland and pleasant, yet characteristic. Conventional thermal processing of milk can certainly extend shelf life, but inevitably changes its flavor. High pressure processing has been suggested as an alternative for milk pasteurization with improved fresh flavor retention. The objective of this...
Resource Type:: Dissertation
Full Text:: Chemistry. Thanks to my committee members Drs. Mina McDaniel, Sonia Anderson, and Cliff Pereira for their

Marker-assisted selection for resistance to potato virus Y

Creator:: Ottoman, Ryon J.
Abstract:: Potato Virus Y (PVY) imposes serious limitations on potato yield, quality and tuber seed production. Traditional PVY screening requires artificial inoculation under controlled conditions followed by ELISA to test for PVY. This method is very tedious and time consuming thus prohibiting the screening of large segregating populations. The genes RYadg...
Resource Type:: Masters Thesis

Effect of chemical composition on textural quality of red wine

Creator:: Ntuli, Richard Gondai
Abstract:: Red wine texture is a particularly important property of overall red wine quality whose origin is not well understood. The overall goal of this study was to improve our understanding of how chemical composition influences red wine texture. Unlike previous studies that have used model systems to investigate how chemical...
Resource Type:: Masters Thesis

ScholarsArchive@OSU

An analytical and sensory evaluation of the aroma volatiles of Tuber gibbosum

Evaluating a value-added product through studies on consumer acceptability, sensory properties, and their correlations to biochemical and instrumental texture properties : the case of Pacific whiting (Merluccius productus) individually quick frozen (IQF) fillets

Effects of temperature and holding time during pre-blanch on pH, pectic substances and quality characteristics of canned green beans

Role of post-translational modifications to lens proteins in cataract formation

Quality characteristics for fully-cooked ham, brine-cured prior to freezing

Effect of dietary ethanol and zinc on vitamin B-6 metabolism in the rat

Xylem discontinuity in Vitis vinifera L. berries

Effect of high hydrostatic pressure and temperature on volatile off-flavors formation in milk

Marker-assisted selection for resistance to potato virus Y

Effect of chemical composition on textural quality of red wine

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