Index Catalog // ScholarsArchive@OSU

“Red Light, Yellow Light!”: Evaluating the Anti-Listerial Potential of Bacillus Isolate Metabolites Using a High-Throughput Chromogenic Assay”

Creator:: Johnson, Taylor S.
Abstract:: Listeria monocytogenes contamination continues to pose challenges for the food industry and there is demand for effective methods of food preservation and protection that can also be considered clean label. A promising source of antilisterial compounds may be sourced from bacteria that produce novel byproducts. Ribosomally synthesized and post-translationally modified...
Resource Type:: Masters Thesis
Full Text:: Science in Food Science and Technology presented on 28 March 2024. Title: “Red Light, Yellow Light

The Examination of Escherichia coli Contamination via Agricultural Water Applications and Survival During Pre-Harvest Field Curing of Dry Bulb Onions

Creator:: Racine, Jason R.
Abstract:: 2020 and 2021 brought the first reported outbreaks of salmonellosis epidemiologically linked to dry bulb onions in the United States. Outbreak investigations were not able to implicate a specific source of the contamination but speculated that contaminated water was a significant contributor. The Produce Safety Rule established minimum standards for...
Resource Type:: Masters Thesis
Full Text:: Robert Racine for the degree of Master of Science in Food Science and Technology presented on March 15

Possible contributors to variation in cultured cheese produced in different geographical locations when typical cheese production controls are employed

Creator:: Fels, Shawn
Abstract:: Variation in cheese quality due to geographic location is important to cheese producers, consumers, and retailers on a global level. Understanding the impacts of geographic location of cheese plants may be useful to businesses for marketing, cost reduction, and quality improvement. Many aspects of variation due to geography have been...
Resource Type:: Capstone Project
Full Text:: organisms are naturally present in milk and frequently appear in finished dairy products even 187 when not

Roles of microorganisms in the deterioriation of rockfish

Creator:: Lobben, J. C. and Lee, J. S.
Abstract:: Seven species of microorganisms indigenous to fish were inoculated into sterile fish muscle, obtained from Sebastodes alutus and Sebastalobus alascanus, and the production of total volatile acids (TVA) and total volatile bases (TVB) was determined during storage at 1 C. No production of TVA and TVB was noted in sterile...
Resource Type:: Capstone Project
Full Text:: . 2 . J.C. Lobben and J. S. Lee Department of Food Science and Technology, Oregon State

Gas chromatographic identification of chlorinated insecticides based on their U.V. degradation

Creator:: Banks, K. A. and Bills, D. D.
Abstract:: Certain chlorinated insecticides can be identified by electron capture gas-liquid chromatographic (EC-GLC) analysis of the prepared sample before and after treatment with ultraviolet irradiation, Upon U.V. treatment, characteristic degradation products arise from the insecticides investigated. Comparison of the degradation pattern obtained by EC-GLC of unknown and authentic insecticides provides an...
Resource Type:: Capstone Project
Full Text:: AND D. D. BILLS Department of Food Science and Technology, Oregon State University, Corvallis, Ore

Volatile compounds from thermally oxidized methyl oleate

Creator:: Withycombe, Donald A., Libbey, L. M., and Lindsay, R. C.
Abstract:: Thermal oxidation of methyl oleate was studied over a range of temperatures from 50 C to 150 C for periods of time up to 30 min. Degradation was quantitatively followed by gas liquid chromatography (GLC) and liquid scintillation counting of the products of methyl oleate-U-14C heated under a stream of...
Resource Type:: Capstone Project
Full Text:: @th 1 Qleate Donald A. Withycombe Department of Food Science and Technology Oregon State University

Heat-induced compounds in strawberries

Creator:: Sloan, Jerry L.
Abstract:: Dimethyl sulfide, acetaldehyde, isobutyraldehyde, furan, 2-furaldehyde, 2-acetyl furan, and ethyl furoate were produced when pureed strawberries were heated to 120° C. for 30 minutes. Shorter heating periods were sufficient to produce the first three compounds. With the exception of acetaldehyde, none of the heat-induced compounds were detected in unheated, pureed...
Resource Type:: Capstone Project
Full Text:: . Sloan Department of Food Science and Technology . Oregon State University, Corvallis 97331 ABSTRACT

Lipid-protein interactions : autoxidation studies involving freeze-dried methyl linolenate-gelatin foams

Creator:: Wehr, H. Michael and Sinnhuber, Russell O.
Abstract:: Studies involving freeze-dried methyl linolenate-gelatin foams indicate that the extent of lipid-protein interaction corresponds to the degree of autoxidation of the lipid fraction. It appears that approximately 11% of the malonaldehyde as defined by the 2-thiobarbituric acid test is firmly bound to the protein. The induction period of autoxidation is...
Resource Type:: Capstone Project
Full Text:: Science and Technology Dragon State University, Corvallis, Oregon 97331 ¢ ' e Lipid~Protein

The effect of irradiation with ultraviolet light on chlorinated hydrocarbon insecticides : a review

Creator:: Banks, Kenneth A.
Abstract:: Pesticide chemists have recognized since the 1940's that ultraviolet light was deleterious to the insecticidal properties of certain compounds. However, it has been only within the last 15 years that a number of photodecomposition products of the chlorinated hydrocarbon insecticides have been isolated and identified. The degradation of insecticides by...
Resource Type:: Capstone Project
Full Text:: HYDROCARBON INSECTICIDES: A REVIEW Kenneth A. Banks Department of Food Science and Technology Oregon State

Influence of free fatty acids on sweet cream butter flavor

Creator:: McDaniel, Mina R., Sather, Lois A., and Lindsay, R. C.
Abstract:: A threshold pattern for the even-numbered free fatty acids (FFA) in butter depended on chain-length. Butyric acid had the lowest total average flavor threshold (AFT) of the more volatile FFA, and the total AFT values increased as chain-length increased through hexanoic and octanoic acids. A soapy after-taste predominated at and...
Resource Type:: Capstone Project
Full Text:: of Food Science and Technology, Oregon State University, Corvallis, Oregon 97331 Influence of Free

ScholarsArchive@OSU

“Red Light, Yellow Light!”: Evaluating the Anti-Listerial Potential of Bacillus Isolate Metabolites Using a High-Throughput Chromogenic Assay”

The Examination of Escherichia coli Contamination via Agricultural Water Applications and Survival During Pre-Harvest Field Curing of Dry Bulb Onions

Possible contributors to variation in cultured cheese produced in different geographical locations when typical cheese production controls are employed

Roles of microorganisms in the deterioriation of rockfish

Gas chromatographic identification of chlorinated insecticides based on their U.V. degradation

Volatile compounds from thermally oxidized methyl oleate

Heat-induced compounds in strawberries

Lipid-protein interactions : autoxidation studies involving freeze-dried methyl linolenate-gelatin foams

The effect of irradiation with ultraviolet light on chlorinated hydrocarbon insecticides : a review

Influence of free fatty acids on sweet cream butter flavor

Limit your search

Academic Affiliation

Advisor

Commencement Year

Committee Member

Conference Name

Creator

Contributor

Date

Decade

Degree Field

Degree Level

Degree Name

File Format

Funding Body

Language

License

Location

Non-Academic Affiliation

Peer Reviewed

Resource Type

Rights Statement

Subject

Search Constraints

Search Results

Limit your search