Index Catalog // ScholarsArchive@OSU

Formation of N-nitrosodimethylamine and nonvolatile N-nitrosamines from barley malt alkaloids

Creator:: Mangino, Mario M.
Abstract:: Amines formed by biosynthesis in germinated barley have been suggested as precursors for N-nitrosodimethylamine (NDMA) in barley malt dried by direct-fired kilning. This hypothesis was verified by germinating raw barley and exposing the resulting malt roots and clean malt to nitrous acid. Quantitation of the NDMA formed indicated that malt...
Resource Type:: Dissertation
Full Text:: Determination of £-Hydroxy- m-nitro-N-nitroso-N-methyl-Z^phenylethylamine as a Product of Hordenine

Analysis of N-nitrosamines and nitramines in foods and herbicides

Creator:: Hotchkiss, Joseph H.
Resource Type:: Dissertation
Full Text:: 13, 1979 Title: Analysis of N-nitrosamines and Nitramines in Foods and Herbicides . /I v

Formation of Bis(hydroxyalkyl)N-nitrosamines as products of the nitrosation of spermidine

Creator:: Hotchkiss, Joseph H.
Abstract:: The purpose of this study was to characterize the nonvolatile, water soluble, bis(hydroxyalkyl)N-nitrosamines produced from the reaction of spermidine and nitrite. The biologically occurring polyamine spermidine was reacted with nitrite in the presence of acid. The reaction products were isolated and converted to trimethylsilyl (TMS) derivatives. The derivatized products were...
Resource Type:: Masters Thesis
Full Text:: Title: FORMATION OF BIS(HYDROXYALKYL)N-NITROSAMINES AS PRODUCTS OF THE NITROSATION OF SPERMIDINE

Identification and quantitation of 3-hydroxy-N-nitrosopyrrolidine in fried bacon and fried-out fat

Creator:: Lee, Jae-sung
Abstract:: The formation of 3-hydroxy-N-nitrosopyrrolidine from decarboxylation of 4-hydroxy-N-nitrosoproline was demonstrated in model heating system designed to simulate the conditions of frying bacon. The identification of the nitrosamine was achieved by comparison of its TLC R [subscript f] value, gas chromatographic retention time, and mass spectral fragmentation pattern with those of...
Resource Type:: Dissertation
Full Text:: : IDENTIFICATION AND QUANTITATION OF 3-HYDROXY-N- NITROSOPYRROLIDINE IN FRIED BACON AND FRIED-OUT FAT

Extraction and production of n-3 polyunsaturated fatty acid concentrate from Pacific sardines (Sardinops sagax)

Creator:: Okada, Tomoko
Abstract:: Intrinsic characteristics of Pacific sardines were determined. The lipid content in sardines was initially low (6.79%) in the beginning ofthe season, increased to 22.95% in mid-August, and decreased slightly by the end of September. An inverse correlation (R² = -0.90) was found between lipid and moisture content. Analysis showed that...
Resource Type:: Dissertation
Full Text:: : Extraction and Production of n-3 Polvunsaturated Fatty Acid Concentrate from Pacific Sardines (Sardinops

Physicochemical Properties of Frozen Fish Muscle as Affected by Trimethylamine-N-oxide demethylase (TMAOase)

Creator:: Lee, Jinhwan
Abstract:: Gadoid fish, like Alaska pollock and Pacific whiting, have a high level of trimethylamine-N-oxide demethylase (TMAOase) that catalyzes the breakdown of trimethylamine-N-oxide (TMAO) to formaldehyde (FA) and dimethylamine (DMA) even during frozen storage. FA reacts with amino acid residues to promote covalent cross-links in the formation of inter- and intramolecular...
Resource Type:: Dissertation
Full Text:: AS AFFECTED BY TRIMETHYLAMINE-N-OXIDE DEMETHYLASE (TMAOASE

Formation of N-nitrosamines from the nitrosation of spermidine and spermine

Creator:: Hildrum, K. I. (Kjell Ivar), 1940-
Abstract:: The reactions between sodium nitrite and the polyamines spermidine and spermine were investigated. When reacted at 80°C for 1 hr at pH 3.5 with a 1:3 molar ratio of amine groups to sodium nitrite, five volatile nitrosamines were identified as products in the nitrosation of spermidine. 3HC1, and two volatile...
Resource Type:: Dissertation
Full Text:: September 11, 1974 (Major Department) (Date) Title: FORMATION OF N-NITROSAMINES FROM THE

Genetic Diversity and Antimicrobial Resistance of Listeria monocytogenes within Produce Handling and Processing Environments

Creator:: Bland, Rebecca N.
Abstract:: Listeria monocytogenes is a foodborne pathogen frequently associated with food processing environments. Its presence is particularly concerning in facilities handling minimally processed and ready-to-eat foods. Recent outbreaks associated with fresh produce, such as packaged salads and mushrooms, highlight the need to better understand and control these pathogens in environments that...
Resource Type:: Masters Thesis
Full Text:: also sequenced and their genomes were compared to WT strains. L. monocytogenes isolates (n=48

Hop bittering compounds and their impact on peak bitterness on lager beer

Creator:: Fritsch, Annette N.
Abstract:: Hop derived bitter compounds, including alpha-acids, reduced and non-reduced iso-alpha-acids, were evaluated for their contribution to peak bitter intensity in lager beer. Alpha-acids are the precursors to the major bittering components in beer (iso-alpha-acids). Typically, alpha-acids do not survive the brewing process, but if a product is dry-hopped, they may...
Resource Type:: Masters Thesis
Full Text:: Annette N. Fritsch for the degree of Master of Science in Food Science and Technology, presented on

Formation of heterocyclic n-nitrosamines from the reaction of nitrite and selected primary diamines and amino acids

Creator:: Warthesen, Joseph John
Abstract:: The reaction of several primary amines with nitrite was investigated with regard to the formation of N-nitrosamines. When reacted in a low moisture system at 160°C with a 1:2 molar ratio of amine to sodium nitrite, various primary amine hydrochloride salts were found to give rise to heterocyclic nitrosamines. The...
Resource Type:: Dissertation
Full Text:: Technology presented on June 25, 1974 (Major Department) (Date) Title: FORMATION OF HETEROCYCLIC N

ScholarsArchive@OSU

Formation of N-nitrosodimethylamine and nonvolatile N-nitrosamines from barley malt alkaloids

Analysis of N-nitrosamines and nitramines in foods and herbicides

Formation of Bis(hydroxyalkyl)N-nitrosamines as products of the nitrosation of spermidine

Identification and quantitation of 3-hydroxy-N-nitrosopyrrolidine in fried bacon and fried-out fat

Extraction and production of n-3 polyunsaturated fatty acid concentrate from Pacific sardines (Sardinops sagax)

Physicochemical Properties of Frozen Fish Muscle as Affected by Trimethylamine-N-oxide demethylase (TMAOase)

Formation of N-nitrosamines from the nitrosation of spermidine and spermine

Genetic Diversity and Antimicrobial Resistance of Listeria monocytogenes within Produce Handling and Processing Environments

Hop bittering compounds and their impact on peak bitterness on lager beer

Formation of heterocyclic n-nitrosamines from the reaction of nitrite and selected primary diamines and amino acids

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