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Browsing Electronic Theses and Dissertations by Author

Browsing Electronic Theses and Dissertations by Author "Su, Yi-Cheng"

Now showing items 1-14 of 14

Application of probiotics and green tea extract in post-harvest processes of Pacific oysters (Crassostrea gigas) for reducing Vibrio parahaemolyticus and extending shelf life

Xi, Dunyu (2011-06-29)

Vibrio parahaemolyticus is a human pathogen which is prevalent in marine environment. Consumption of raw or undercooked seafood contaminated with V. parahaemolyticus can cause foodborne illness. This study investigated t ...
Characterization by optical methods of the heat denaturation of bovine serum albumin (BSA) as affected by protein concentration, pH, ionic strength and sugar concentration

Kongraksawech, Teepakorn (2007-03-14)

The thermal denaturation of proteins has been extensively studied using several methods including differential scanning calorimetry (DSC). A custom-built optical system was used to study thermal effects on protein as an ...
Characterization of Vibrio parahaemolyticus isolated from Oregon and Washington coastal water and development of improved methods for Vibrio parahaemolyticus detection

Duan, Jingyun (2006-04-12)
Commercial application of high pressure processing for inactivating Vibrio parahaemolyticus in Pacific oysters (Crassostrea gigas)

Ma, Lei (2012-02-28)

Vibrio parahaemolyticus is a Gram-negative, halophilic pathogen that occurs naturally in coastal and estuarine environments. This human pathogen is frequently isolated from a variety of seafood, particular oysters, and i ...
Development and characterization of shelf-life and sensory properties of restructured albacore tuna (Thunnus alalunga) rolls

Roblero, Josef G. (2009-03-17)

Albacore tuna (Thunnus alalunga) rolls were developed using two albacore meat levels and three different treatment combinations. Albacore meat levels of 82 and 88% (Alb82 and Alb88) of the total weight formulation were ...
DNA-based identification of commercially important salmon and trout species (genera Oncorhynchus and Salmo) in North America

Rasmussen, Rosalee S. (2009-12-14)

There are seven commercially important species of salmon and trout (genera Oncorhynchus and Salmo) in North America, many of which are closely related but command markedly different prices. The purpose of this research ...
Electrolyzed oxidizing water treatment as a post-harvest process for controlling histamine formation in fish

Phuvasate, Sureerat (2007-12-31)

Scombroid poisoning, caused by histamine intoxication, is one of the most prevalent illnesses associated with seafood consumption in the United States. The illness is usually accompanied with a variety of symptoms, such ...
Electrolyzed oxidizing water treatment for reducing Vibrio contamination in oysters

Ren, Tingting (2005-12-08)

Oysters can be easily contaminated with spoilage and pathogenic bacteria through contaminated waster. The United States produces more than 27 million pounds of oysters each year and most of them are sold and consumed raw ...
Extraction and production of n-3 polyunsaturated fatty acid concentrate from Pacific sardines (Sardinops sagax)

Okada, Tomoko (2006-05-05)
Impact of parameter variability on the food process engineering calculations required for safety, quality and shelf-life estimations

Chotyakul, Nattaporn (2010-01-07)

Quantitative procedures were developed to determine the effect of variability in the model parameters required for the estimation of microbial shelflife and thermal processing time. Monte Carlo simulations combined with ...
Investigating Vibrio parahaemolyticus interactions with the Pacific oyster, Crassostrea gigas

Aagesen, Alisha M. (2012-10-30)

Vibrio parahaemolyticus is a Gram-negative, halophilic, human pathogenic bacterium ubiquitous in the marine environment. Like many Vibrio species, V. parahaemolyticus commonly associates with shellfish, particularly oys ...
Low-temperature post-harvest processing for reducing Vibrio parahaemolyticus and Vibrio vulnificus in raw oysters

Chae, Minjung (2007-06-29)

Oysters are filter-feeding bivalves, which filter water for nutrients and often accumulate contaminants and human pathogens such as Vibrio parahaemolyticus and Vibrio vulnificus naturally occurring in the marine environm ...
Rice flour – a functional ingredient for premium crabstick

Hur, Sungik (2011-12-05)

Rice flour possesses functional properties in enhancing texture and whiteness. This study was carried out to evaluate rice flour as a functional ingredient for premium crabstick and to develop a commercially viable recip ...
Salt and polyelectrolyte affect on food colloid function : polygalacturonic acid and egg albumen case studies

Chen, Chi-Shen (2006-06-08)

The primary purpose of this study was to try to (1) provide information on the chemical nature, including turbidity formation, of polygalacturonic acid in different concentrations of NaCl solution. (2) use turbidity form ...