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Filtering by: Subject Food additives Remove constraint Subject: Food additives Language English [eng] Remove constraint Language: English [eng]

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Konjac flour/carrageenan gel as a suitable fat replacer in a ground meat system

Creator:

Dickson, Robert L.

Abstract:

The effect of adding a high moisture gel manufactured from a combination of konjac flour (2%) and kappa carrageenan (1%) to a reduced fat ground beef system was evaluated. Lean beef (95-10) and 50-50 fat beef trimmings were used to manufacture reduced fat ground beef patties containing konjac flour/carrageenan (K/C)...

Resource Type:

Masters Thesis

Full Text:

) for the production of "konnyaku", which is used for food products ranging from desserts to soup
The effect of methylation upon the antioxidant and chelation capacity of quercetin and dihydroquercetin in a lard substrate

Creator:

Crawford, David Lee

Resource Type:

Masters Thesis

Full Text:

the act prohibiting any additive which "induces cancer" in animal or man from food use indicates the
Color and pigments of packaged refrigerated beef

Creator:

El-Badawi, Ahmed Adel Ismail

Resource Type:

Masters Thesis
Selective oxidation of biological matrices for subsequent peroxidase and peroxidase-based quantitative analyses

Creator:

Jiang, Shu

Abstract:

Hydrogen peroxide quantification is of broad interest due to the common use of hydrogen peroxide as an oxidizing agent in industrial processing and laboratory research. Hydrogen peroxide assays are also of general importance for biological studies aimed at understanding the role of in situ generated reactive oxygen species. In the...

Resource Type:

Masters Thesis

Full Text:

Shu Jiang for the degree of Master of Science in Food Science and Technology presented on September
The combined effect of additives and irradiation on the survival of Clostridium botulinum

Creator:

Corlett, Donald A.

Resource Type:

Masters Thesis

Full Text:

. These studies were aided by a contract between the Quartermaster Food and Container Institute for the
Components of bovine plasma that enhance gel strength in Pacific whiting surimi

Creator:

Peters, Margo Y.

Abstract:

Proteolysis of myofibrillar proteins in Pacific whiting surimi occurs when the 50- 70°C temperature range is reached during standard cooking procedures (e.g. 90°C for 15 min). This proteolytic activity results in the softening of surimi gels. Bovine plasma protein (BPP) is the most effective of the food-grade inhibitors used to...

Resource Type:

Masters Thesis

Full Text:

Master of Science in Food Science and Technology presented on November 17, 1995. Title: Components of

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Academic Affiliation

Food Science and Technology2
Food and Dairy Technology2
Animal Sciences1
Bacteriology and Hygiene1

Advisor

An, Haejung1
Anderson, Arthur W.1
Pearson, A. M.1
Penner, Michael H.1
Seymour, Thomas A.1
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Commencement Year

Commencement Year range begin – Commencement Year range end

Current results range from 1961 to 2015

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Committee Member

Farkas, Dan1
Filtz, Theresa1
Holmes, ZoeAnn1
Loesgen, Sandra1
Matsumoto, Masakazu1
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Creator

Corlett, Donald A.1
Crawford, David Lee1
Dickson, Robert L.1
El Badawi, Ahmed Adel Ismail1
Jiang, Shu1
more Creators »

Date

Date range begin – Date range end

Current results range from 1961 to 2014

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Decade

2010-20191
1990-19992
1960-19693

Degree Field

Food Science and Technology2
Food and Dairy Technology2
Animal Science1
Bacteriology1

Degree Level

Master's6

Degree Name

Master of Science (M.S.)6

Language

English [eng][remove]6

License

All rights reserved1

Non-Academic Affiliation

Oregon State University. Graduate School6

Peer Reviewed

No6

Resource Type

Masters Thesis6

Rights Statement

Copyright Not Evaluated5
In Copyright1

Subject

Food additives5
Antioxidants1
Beef1
Chelates1
Clostridium botulinum1
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