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Methods of extraction and characterization of polyphenol oxidase from d'Anjou pears (Pyrus Communis L.)

Creator:: Smith, Denise Myrtle
Abstract:: Using phenolic scavengers different methods were examined to determine the optimum conditions for extracting polyphenol oxidase (PPO) from d'Anjou pears. Efficiency of the extraction was evaluated based on browning of the extract, PPO activity per g of pear tissue, absorption scan of 410 nm to -240 nm, and the isozyme...
Resource Type:: Masters Thesis
Full Text:: degree of Master of Science in Food Science and Technology presented on -ff^cLAji ^Q 1^1

The quantification of malonaldehyde in marine lipids with para-aminobenzoic acid

Creator:: Follett, Mark Samuel
Abstract:: Malonaldehyde, a very reactive member of the homologous series of dialdehydes, is associated with the autoxidative deterioration of lipids. Its measurement, in autoxidized lipid systems is an expression of the extent of oxidation, in lipids. Malonaldehyde lends itself well to such determinations because of the sensitivity and specificity of its...
Resource Type:: Masters Thesis
Full Text:: the MASTER OF SCIENCE (Name) (Degree) in FOOD SCIENCE presented on August 10, 1967

Influence of extractives on the chemical analysis of switchgrass

Creator:: Tandjo, Djuhartini
Abstract:: This thesis summarizes an investigation into the need for removing extractives from herbaceous biomass feedstocks prior to their chemical characterization. Switchgrass (Panicum virgatum), was used in this study as a representative herbaceous biomass feedstock. The influence of extractives on the chemical analysis of switchgrass was done by comparing the composition...
Resource Type:: Masters Thesis
Full Text:: of Master of Science in Food Science and Technology presented on May 30.1996. Title: Influence of

Separation and detection of cellooligosaccharides on cellulose thin-layer chromatography

Creator:: Sookavatana, Narumon
Abstract:: Linear oligosacchardies of 1,4 linked β-D-glucopyranose are commonly referred to as cellodextrins (CD) or cellooligosaccharides (CO). They are of interest to those working in disciplines involving cellulose chemistry because they are often used as model substrates for cellulose itself. They are of interest to food scientists and nutritionists because they...
Resource Type:: Masters Thesis
Full Text:: degree of Master of Science in Food Science and Technology presented on June 11 2001. Title

A maturity trial study of Pinot noir wines : aroma profile by sniffing gas chromatographic effluent

Creator:: Miranda-Lopez, Rita
Abstract:: The quality of wine is highly influenced by the weather. Temperature, solar radiation and humidity influence the formation and concentration of aroma-active compounds and aroma-active precursors in the grapes. Pinot noir grapes require a slow ripening, under cool temperatures, in order to achieve their fullest flavor. The main objective of...
Resource Type:: Masters Thesis
Full Text:: of Master of Science in Food Science and Technology presented on December 7. 1990. Title: A

Stable activable tracers for environmentally significant organic molecules

Creator:: Ghannam, Lina M.
Abstract:: The need for field and laboratory studies of the physical and chemical behavior of environmentally significant organic molecules often poses problems because of the toxicity of the chemical and the difficulty of detecting it at environmentally significant concentrations. Two dysprosium tracers, dysprosium (III) trisacetylacetonate trihydrate and dysprosium(III) trisdibenzoylmethane monohydrate, were...
Resource Type:: Masters Thesis
Full Text:: Student) (Degree) in Chemistry presented on April 24, 1981 (Major) (Date) Title: Stable Activable

Use of contact angle analysis for the measurement of the relative hydrophilicity of food contact surfaces

Creator:: Kirtley, Sidney A.
Resource Type:: Masters Thesis
Full Text:: , based on surface chemistry principles, and to defend its usefulness in aiding the prediction of food

Rapid sugar extraction procedures for the analysis of fresh and processed fruits

Creator:: Kitson, John Aidan McCreery
Resource Type:: Masters Thesis
Full Text:: kmmmt Associate PvofmsoT of Food Technology In Charge of Major i y f, »i« III II l|« . . II

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

Sensory changes in high pressure processed vs. heat processed food systems over time

Creator:: Rodakowski, Andrea M.
Abstract:: This study was undertaken to determine the sensory differences in high pressure vs. heat processed food systems after storage at ambient and refrigerated temperatures as determined by a trained sensory panel. Spanish rice and spaghetti with meat sauce were prepared and treated with heat and with high pressure processing (HHP)....
Resource Type:: Masters Thesis
Full Text:: degree of Master of Science in Food Science and Technology presented on February 23, 1999. Title

ScholarsArchive@OSU

Methods of extraction and characterization of polyphenol oxidase from d'Anjou pears (Pyrus Communis L.)

The quantification of malonaldehyde in marine lipids with para-aminobenzoic acid

Influence of extractives on the chemical analysis of switchgrass

Separation and detection of cellooligosaccharides on cellulose thin-layer chromatography

A maturity trial study of Pinot noir wines : aroma profile by sniffing gas chromatographic effluent

Stable activable tracers for environmentally significant organic molecules

Use of contact angle analysis for the measurement of the relative hydrophilicity of food contact surfaces

Rapid sugar extraction procedures for the analysis of fresh and processed fruits

Effect of chemical composition on textural quality of red wine

Sensory changes in high pressure processed vs. heat processed food systems over time

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