Index Catalog // ScholarsArchive@OSU

Possible association between grain protein content and yield as influenced by harvest index and biological yield in selected hard red winter wheat (Triticum aestivum L.) crosses

Creator:: Costa, José María
Abstract:: Grain yield and grain protein are often negatively associated in wheat. When yield increases and grain protein decreases, there can be an adverse effect on the milling and baking quality if the desired end product is bread flour. It has been suggested that this inverse association is the result of...
Resource Type:: Masters Thesis
Full Text:: Possible association between grain protein content and

Possible association of grain protein content, harvest index and biological yield in winter wheat populations

Creator:: Costa, Jose Maria
Abstract:: A negative relation between grain protein content and grain yield is frequently observed in wheat (Triticum aestivum L. em Thell) i.e. as grain yield increases, grain protein decreases. It has been suggested that the inverse relation between grain yield and protein is in part the result of developing high yielding...
Resource Type:: Dissertation
Full Text:: Possible association of grain protein content, harvest

Duration and rate of grain filling and subsequent grain protein content in selected winter wheat populations

Creator:: Mou, Beiquan
Abstract:: The lack of information regarding the inheritance of the duration and rate of grain filling, and the possible relationship between grain fill and grain protein content in wheat prompted this study. Early maturing Chinese cultivars, 'AI Feng 2' and 'CB 83-52', and late maturing cultivars adapted to Oregon, 'Stephens' and...
Resource Type:: Dissertation
Full Text:: protein content in selected winter wheat populations AN ABSTRACT OF THE THESIS OF Beiquan Mou for the

Development of a method to measure protein in red wines : a survey of protein, mannan and tannin in Pinot noir wines

Creator:: Smith, Mark R.
Abstract:: A number of methods to isolate and quantify protein in Pinot noir wines were evaluated. The combination of precipitation by acetone containing 10% w/v trichloroacetic acid followed by quantification with the Bradford assay, reported in yeast invertase equivalents yielded the most accurate results when compared to micro-Kjeldahl analysis. The technique...
Resource Type:: Masters Thesis
Full Text:: tannin content of the wines was also measured, but no correlation between protein content and

Economic feasibility of segregating grain by protein concentration while harvesting

Creator:: Martin, Charles T.
Abstract:: Price premiums and discounts are currently paid for various classes of wheat in the US marketplace. These premiums and the known heterogeneity of grain protein across landscapes beg the question of whether grain could be separated on the farm to maximize revenues. Theoretically, the concavity or convexity of a price...
Resource Type:: Masters Thesis
Full Text:: . ................................................................................ 20 Figure 8: HRS (A) and SWW (B) average price by calendar year and protein content. .. 31

Investigation of methods for determination and prevention of protein instability in wines

Creator:: Ngaba-Mbiakop, Pierre Rolland
Resource Type:: Dissertation
Full Text:: : Dr. David A. Heatherbell The protein content and the degree of protein instability in 20 selected

Addressing sodium reduction and pathogen internalization in non-intact whole muscle beef : evaluation of dehydrated collagen and hydrostatic pressure as impact technologies

Creator:: Lowder, Austin Cole
Abstract:: These studies focused on maximizing the nutrition and safety of raw whole muscle beef while minimizing quality and shelf-life alteration. The first study used response surface methodology to predict fluid loss from injected beef strip loins and steaks as influenced by levels of salt and sodium phosphates (SP) in the...
Resource Type:: Dissertation
Full Text:: Philosophy in Food Science and Technology presented on June 3, 2013 Title: Addressing Sodium Reduction

The fat content of eggs of good and poor layers of several varieties of chickens

Creator:: Skelton, Mary Vernon
Resource Type:: Masters Thesis
Full Text:: TROPUC IÑ oî Eggs constitute one of the most important sources of protein food and. one that, except

The supplying of carbohydrates for the home table

Creator:: Edwards, Bertha Beulah
Resource Type:: Undergraduate Thesis
Full Text:: Carbohydrates for the Iome Table. Introducti on, Various definitions 'unction of food in 'iVC food

Characterization of yellow pea (Pisum sativum L. Miranda) proteins and the proteinate functional properties

Creator:: Soetrisno, Uken Sukaeni Sanusi
Resource Type:: Dissertation
Full Text:: study yield of protein extractions, nitrogen content and solubility, least gelation concentration

ScholarsArchive@OSU

Possible association between grain protein content and yield as influenced by harvest index and biological yield in selected hard red winter wheat (Triticum aestivum L.) crosses

Possible association of grain protein content, harvest index and biological yield in winter wheat populations

Duration and rate of grain filling and subsequent grain protein content in selected winter wheat populations

Development of a method to measure protein in red wines : a survey of protein, mannan and tannin in Pinot noir wines

Economic feasibility of segregating grain by protein concentration while harvesting

Investigation of methods for determination and prevention of protein instability in wines

Addressing sodium reduction and pathogen internalization in non-intact whole muscle beef : evaluation of dehydrated collagen and hydrostatic pressure as impact technologies

The fat content of eggs of good and poor layers of several varieties of chickens

The supplying of carbohydrates for the home table

Characterization of yellow pea (Pisum sativum L. Miranda) proteins and the proteinate functional properties

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