Kinetic properties of the two proteases, causing textural degradation of Pacific whiting (Merluccius productus) during heating, were compared and characterized with the synthetic substrate, Z-Phe-Arg-NMec. Pacific whit ...

The tendency for certain single- and mixed-strain lactic starter cultures to develop a fruity and/or fermented off-flavor in ripening Cheddar cheese was traced to certain strains of Streptococcus lactis in the starter ...

To provide a possible alternative for the antimicrobial action of sulfur dioxide in winemaking, and address the issue of stuck fermentations, I studied the efficacy of chicken lysozyme (EC 3.2.1.17) as an antimicrobial ...

In western Oregon the titratable acidity of grapes at harvest may in some seasons be higher than desirable for making quality wine, due to the retention of malic acid. The purposes of this study were 1) to investigate ...

The malty flavor defect produced by Streptococcus lactis var. maltigenes has been the cause of considerable economic distress to various segments of the dairy industry. This study was conducted in order to develop a m ...

A rapid gas liquid chromatographic method was adapted to processed Dungeness crab for the determination of basic and neutral volatiles. Methylamine, dimethylamine, and trimethylamine were measured in processed Dungene ...

Indole-3-carbinol (I3C) and butylated hydroxyanisole (BHA), anti-carcinogens present in the human diet, were tested for their in vivo and in vitro effect on aflatoxin B₁. (AFB₁) metabolism, and DNA adduct formation in ...

Mercury is a toxic heavy metal released into the environment from both natural and anthropogenic sources. The organic form of mercury is a potent neurotoxin that is especially dangerous to developing nervous systems. Res ...

Single-strain cultures of Streptococcus cremoris, Streptococcus lactis, Streptococcus diacetilactis, and Leuconostoc citrovorum produced little or no acetone and no dimethyl sulfide when grown in milk culture. These o ...