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  • Identification of cytokinin reductase in Phaseolus embryos

    Creator:
    Martin, Ruth C.
    Abstract:
    A critical balance of hormones is necessary for normal plant development. Therefore, precise mechanisms must exist to maintain proper levels of cytokinins, a group of hormones regulating cell division and differentiation. Structural modifications of the naturally occurring cytokinin, zeatin; including the oxidation, O-glycosylation and reduction of the N⁶-side chain; may...
    Resource Type:
    Masters Thesis
    Full Text:
    Dr. Ronald Wrolstad for serving on my graduate committee. I am also grateful to my sister, Louie

  • Physiological effects of non-nutritive sugars on the survivorship and fecundity of Drosophila suzukii (Diptera: Drosophilidae)

    Creator:
    Tang, Siew Bee
    Abstract:
    Spotted wing drosophila (SWD), Drosophila suzukii, is an economically damaging pest on small fruits. The estimated economic impact is hundreds of millions of dollars annually in the U.S. alone, and increasing every year. Current control of SWD relies heavily on chemical insecticides which have many negative impacts on environmental and...
    Resource Type:
    Masters Thesis
    Full Text:
    would also like to thank Drs. Jana Lee, Vaughn Walton and Ronald Wrolstad for being in my committee. I

  • Solubility and structure of fish myofibrillar proteins as affected by processing parameters

    Creator:
    Lin, Tein Min, 1964-
    Abstract:
    The results of SDS-PAGE and densitometry indicated that a significant amount of myofibrillar proteins was lost during surimi processing. Microfiltration (MF) was utilized to recover insoluble particulate. The MF-recovered proteins showed highly functional properties in gel hardness, cohesiveness, color, and water retention ability. The soluble proteins concentrated by ultrafiltration (UF)...
    Resource Type:
    Dissertation
    Full Text:
    would also like to express my appreciation to the members of my thesis committee, Dr. Ronald Wrolstad

  • Antioxidant potential of yeast containing beer

    Creator:
    Morris, Edward E.
    Abstract:
    It has been suggested that cellular damage from oxygen radicals is one of the processes leading to cardio-vascular disease and cancer. Natural antioxidants prevent uncontrolled oxidative reactions by decreasing molecular oxygen levels, scavenging chain-initiating and chain-propagating free radicals, chelating metals, or decomposing peroxides. Beer is rich in antioxidants, derived both...
    Resource Type:
    Masters Thesis
    Full Text:
    understanding and friendship. I would also like to thank my committee members, Phil McFadden, Ron Wrolstad

  • Interrelationships among changes in flavor and aroma, and composition of stored strawberry juice concentrate

    Creator:
    Lundahl, David S.
    Abstract:
    Sensory evaluation and instrumental methods were applied to the evaluation of strawberry juice concentrate (68°Brix) stored at 20°C which had been produced both commercially (C-SJC) and in a pilot plant (SJC). Sensory evaluation included taste and aroma ratings by intensity scaling and time-intensity of taste, and visual colorimetry by matching...
    Resource Type:
    Dissertation
    Full Text:
    . Mina McDaniel contributed to this text by serving as my major advisor. Dr. Ronald Wrolstad was a key

  • Purification of strawberry polyphenol oxidase and its role in anthocyanin degradation

    Creator:
    Wesche-Ebeling, Pedro Alfredo E.
    Abstract:
    Polyphenol oxidase (PPO) from strawberries was purified, partially characterized, and used to study its role in the degradation of anthocyanin pigments. The extraction method included the use of a buffered solution containing the phenolic binders Polyclar AT and Amberlite XAD-4. Addition of Triton X-100 resulted in an increase of the...
    Resource Type:
    Dissertation
    Full Text:
    concerning this research, and to Dr. Ronald E. Wrolstad and Dr. Daryl G. Richardson for their help and for

  • Perceptual characteristics of selected acidulants by different sensory and multivariate methods

    Creator:
    Rubico, Sonia Mendoza
    Abstract:
    The taste qualities of acidulants have not been studied in detail despite the fact that they are widely used by the food industry. Studies on characterizing the sensory properties of organic and inorganic acids are very limited. Reported studies are commonly on threshold, equi-sour and the time intensity values of...
    Resource Type:
    Dissertation
    Full Text:
    . Dave Thomas 's very helpful advice. I thank my committee members. Dr. Ron Wrolstad for sharing his

  • Cross-cultural sweetness preferences for a sports drink

    Creator:
    Chung, Seo-Jin
    Abstract:
    Asian countries have become one of the largest export markets for US food developers during the past decade. Understanding consumer expectations and needs in a cross-cultural framework has gained importance for new products to succeed in the international markets. A sports-drink, which is a functional drink for athletes, has been...
    Resource Type:
    Masters Thesis
    Full Text:
    advice in Statistics, Dr. Ronald E. Wrolstad and Dr. Shoichi Kimura for their devotion and comments on

  • Storage quality of broccoli florets and evaluation of modified atmosphere packaging

    Creator:
    Cabezas, Amalia
    Abstract:
    The effect of some factors that can affect quality characteristics of broccoli florets in storage was evaluated. Quality characteristics of broccoli florets with different rates of field nitrogen (N) application (0, 90, 180, and 270 Kg N/ha from urea) were evaluated in modified atmosphere packaging (MAP) (B-900 Cryovac film) storage...
    Resource Type:
    Masters Thesis
    Full Text:
    . Appreciation is also extended to my graduate committee members Dr. Jim Baggett, Dr. Ronald Wrolstad, and Dr

  • Effect of berry integrity on proanthocyanidin extraction during wine production

    Creator:
    Cerpa-Calderon, Fiorella Karen
    Abstract:
    Proanthocyanidins are a grape-derived phenolic class of compound that provide wine with bitterness and astringency. Because of this, proanthocyanidins are considered to be essential components of wine quality. Proanthocyanidins are localized in the seed, skin and stem tissue of the grape berry and the composition of proanthocyanidins will vary depending...
    Resource Type:
    Masters Thesis