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

Creator:: Ngaba-Mbiakop, Pierre Rolland
Resource Type:: Dissertation
Full Text:: Test This test consists of determining the protein content of a filtered wine according to 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:: wine used to quantify protein content was not specified, 73 liters of wine were used to obtain about

Yeast protein release during fermentation and aging in a model wine

Creator:: Rowe, Jeffrey D.
Abstract:: Yeast mannoproteins released during the process of aging wine on the yeast lees have been reported to make important contributions to wine quality. However, few mannoproteins have been identified in wine and their lifespan during aging is unknown. As a first step towards better understanding the contributions of yeast mannoproteins...
Resource Type:: Masters Thesis
Full Text:: presented on June 13, 2008. Title: Yeast Protein Release during Fermentation and Aging in a Model Wine

Development of antioxidant dietary fibers from wine grape pomace and their applications as functional food ingredients

Creator:: Tseng, Angela Y.
Abstract:: Wine grape pomace (WGP), the byproduct from winemaking, is a good source of polyphenols and dietary fibers, and may be utilized as antioxidant dietary fibers (ADF) for food applications. The objectives of this thesis research were to first determine the phenolic compounds, antioxidant and antimicrobial activities in red WGP under...
Resource Type:: Masters Thesis
Full Text:: content and DPPH radical scavenging activity of wine grape pomace …………………………………………………… 85 4.2 Dietary

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

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

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:: dehydrated beef protein (DBP) water binding ingredient was evaluated. Paired U.S. select beef strip loins

Changes in grain quality and grain protein composition of winter wheat cultivars under different levels of soil nitrogen and water stress

Creator:: Saint Pierre, Carolina
Abstract:: Hard white winter (HVVW) wheat cultivars must have superior protein quality and consistent processing quality to be successful in the Asian market. New cultivars and management strategies are needed to produce HVVW grain for both bread and noodle applications from diverse environments in the US Pacific Northwest (PNW). This study...
Resource Type:: Dissertation
Full Text:: Northwest (PNW). This study investigated the variability in grain quality, grain protein content and

ScholarsArchive@OSU

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

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

Yeast protein release during fermentation and aging in a model wine

Development of antioxidant dietary fibers from wine grape pomace and their applications as functional food ingredients

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

Economic feasibility of segregating grain by protein concentration while harvesting

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

Changes in grain quality and grain protein composition of winter wheat cultivars under different levels of soil nitrogen and water stress

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