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Filtering by: Committee Member Lee, Jungmin

The Role of Ascorbic Acid, β-Cyclodextrins, and Alternative Substrates in Dictating Rates of Polyphenol Oxidase-Catalyzed Browning in Potato-Based Reaction Mixtures

Creator:

Jiang, Shu

Abstract:

Enzymatic browning is a consequence of a series of reactions initiated by polyphenol oxidase (PPO)-catalyzed quinone formation. Unwanted browning negatively affects food quality and lowers consumer acceptability. Thus, there is general interest in strategies to control enzymatic browning. Cyclodextrins are cyclic glucan oligosaccharides that form inclusion complexes with a number...

Resource Type:

Dissertation

Full Text:

committee members: Dr. Yanyun Zhao, Dr. Jungmin Lee, Dr. Paul Hudges, Dr. Taifo Mahmud, and Dr. Christine
Using Vineyard Floor Management to Manipulate Vine Vigor: Impacts on 'Pinot noir' Yield Productivity and Fruit Composition

Creator:

Reeve, Alison L.

Abstract:

Winegrapes are an important crop for Oregon agriculture, ranking amongst the top ten agricultural commodities based on farmgate value. The most widely planted winegrape cultivar in the state is ‘Pinot noir’ (Vitis vinifera L.), and the majority of acreage is produced in the Willamette Valley. Production of quality ‘Pinot noir’...

Resource Type:

Dissertation

Full Text:

Committee Representative, Dr. Jungmin Lee of USDA for critical questions, encouraging me think on my own