Index Catalog // ScholarsArchive@OSU

Analysis of proanthocyanidin A2 and its presence in various commercial products

Creator:: Koerner, Jayma L.
Abstract:: Proanthocyanidins (PACs) containing A-type linkages, like those found in cranberry, have been implicated as beneficial phenolic compounds in human health, but much research is still required to better understand their activity fully. One major impediment to progress has been the existence of effective analytical methods for A-type PAC quantification. This...
Resource Type:: Masters Thesis

Investigation of Bioactive Compounds in Different Types of Fruit Pomace and Their Applications as Bulk Materials for Creating Biocomposite

Creator:: Gouw, Virginia P.
Abstract:: The objectives of this study were to evaluate the physicochemical properties and bioactive compounds from four different types of fruit pomace, including apple, blueberry, raspberry, and cranberry, and further to investigate the feasibility of creating apple pomace based biocomposite boards using thermal compression molding and to optimize the biocomposite formulations...
Resource Type:: Masters Thesis
Full Text:: beneficial to me in the future. I would also like to recognize Dr. Melinda Manore, Dr. Mark Daeschel, and

Efficacy of water, sodium hypochlorite, peroxyacetic acid, and acidified sodium chlorite for reducing microorganisms on in-shell hazelnuts

Creator:: Weller, Lisa D.
Abstract:: Hazelnuts are commonly consumed raw and are valued for their numerous health benefits and antioxidant properties. Increased foodborne illness outbreaks associated with Salmonella and Escherichia coli O157:H7 contamination of tree nuts and peanuts generate a need for improving agricultural sanitation procedures. Food-safe chemical sanitizers have shown promise for reducing pathogenic...
Resource Type:: Masters Thesis
Full Text:: staff members in the Department of Food Science and Technology, including Dr. Mark Daeschel for his

Expression of a group 3 LEA protein during maturation of Zea mays L. embryos

Creator:: Thomann, Estela B.
Resource Type:: Masters Thesis
Full Text:: Mok, and Mark Daeschel for serving on my committee. I wish to thank Dr. Connie Bozart (Oregon State

Resistance of adsorbed nisin to exchange with bovine serum albumin, α-lactalbumin, β-lactoglobulin, and β-casein at silanized silica surfaces

Creator:: Muralidhara, Lakamraju
Abstract:: Nisin is an antibacterial peptide, which when adsorbed on a surface can inhibit bacterial adhesion and viability. The ability of noncovalently immobilized nisin to withstand exchange by the milk proteins bovine serum albumin, β-lactoglobulin, α-lactalbumin, and β-casein on surfaces that had been silanized with dichlorodiethylsilane to exhibit high and low...
Resource Type:: Masters Thesis
Full Text:: would like to thank Dr. Mark Daeschel, Dr. Goran Jovanovic, and Dr. William Harrison for kindly

Permeability properties of an edible methylcellulose-palmitic acid film

Creator:: Rico-Pena, Delmy del Carmen
Abstract:: The use of edible coatings in combination with antimicrobial agents enhances the microbial stability of foods. In this study we evaluated the potassium sorbate and sorbic acid permeability of an edible methylcellulose (MC) - palmitic acid (PA) film with a MC:PA ratio of 3:1. Permeability cell measurements were used to...
Resource Type:: Masters Thesis
Full Text:: Ching Yuan, and Dr. Mark Daeschel for their critical evaluation of my thesis work. I dedicate this

Development of a lexicon for staling aromas in North American lager and analysis of consumer preference and difference

Creator:: Edwards van Muijen, Christina Veronique
Abstract:: Staling in beer is inevitable. Oxidation and increased temperatures are the main causes of stale flavors in bottled beers. Since 1934, research has been done to identify compounds and pathways involved in creating stale flavors. Although many research papers report stale flavors, there is not a lexicon per se of...
Resource Type:: Masters Thesis
Full Text:: members, Alix Gitelman, Mark Daeschel and Mike Gamroth for their support. I can't imagine how I would

Influence of genetic factors and pollination on fruit firmness in parthenocarpic and nonparthenocarpic pickling cucumbers

Creator:: Cook, Kevin L., 1967-
Abstract:: A concern which has restricted the use of parthenocarpic pickling cucumbers in the United States has been firmness of fruit processed by brining. Fruit firmness and defects of parthenocarpic and nonparthenocarpic pickling cucumbers were evaluated in 1992 and 1993. Fruits were produced with or without pollination by growing plants with...
Resource Type:: Dissertation
Full Text:: , and Dr. Mark Daeschel for serving on my graduate committee. I am also thankful for the time and

Chemical composition of dietary fiber and polyphenols of wine grape pomace skins and development of wine grape (cv. Merlot) pomace extract based films

Creator:: Deng, Qian
Abstract:: The objectives of this project were to investigate the chemical composition of five varieties of wine grape pomace (WGP) skins obtained in the Pacific Northwest of the United States with the emphasis on dietary fiber (DF) and polyphenolic compounds, and further to evaluate the feasibility of developing WGP extract based...
Resource Type:: Masters Thesis
Full Text:: my committee member. Many thanks to Dr. Mark Daeschel for providing me with wine grape pomace

Impact of weak and strong acids on the destruction of lactic acid bacteria during high pressure processing

Creator:: Sarangapani, Rama Krishna
Abstract:: High hydrostatic pressure (HHP) affects the pH of weak acids due to an increased degree of acid dissociation while under pressure. The temporary pH reduction by high pressure in such a case may influence the barotolerance of microorganisms. The objective of this study was to determine the impact of weak...
Resource Type:: Masters Thesis
Full Text:: suggestions and input. I would like to thank Dr. Mark Daeschel for kindly providing access to spiral

ScholarsArchive@OSU

Analysis of proanthocyanidin A2 and its presence in various commercial products

Investigation of Bioactive Compounds in Different Types of Fruit Pomace and Their Applications as Bulk Materials for Creating Biocomposite

Efficacy of water, sodium hypochlorite, peroxyacetic acid, and acidified sodium chlorite for reducing microorganisms on in-shell hazelnuts

Expression of a group 3 LEA protein during maturation of Zea mays L. embryos

Resistance of adsorbed nisin to exchange with bovine serum albumin, α-lactalbumin, β-lactoglobulin, and β-casein at silanized silica surfaces

Permeability properties of an edible methylcellulose-palmitic acid film

Development of a lexicon for staling aromas in North American lager and analysis of consumer preference and difference

Influence of genetic factors and pollination on fruit firmness in parthenocarpic and nonparthenocarpic pickling cucumbers

Chemical composition of dietary fiber and polyphenols of wine grape pomace skins and development of wine grape (cv. Merlot) pomace extract based films

Impact of weak and strong acids on the destruction of lactic acid bacteria during high pressure processing

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