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Partial purification of cathepsins from salmon muscle

Creator:: Ting, Chao-Yun
Abstract:: Cathepsins are intracellular proteinases that hydrolyze the peptide bonds of proteins. These enzyme have been implicated in the tenderization of aging beef, with the deterioration of radiation-stabilized meats on storage, and in the spoilage of fish prior to processing. Hence, the cathepsins of edible muscles are of concern to the...
Resource Type:: Masters Thesis
Full Text:: . Morris W. Montgomery for suggesting the subject of this thesis and for his understanding

Some enzyme changes in levers of rainbow trout (Salmo gairdnerii) fed aflatoxin B₁ and sterculic acid

Creator:: Taylor, Stephen Lloyd
Resource Type:: Masters Thesis
Full Text:: STERCULIC ACID Abstract approved: M. W. MontgeSrfcery (p Initial effects of feeding

Actaldehyde production and utilization by lactic cultures

Creator:: Keenan, Thomas William
Abstract:: Acetaldehyde is known to be responsible for the green or yogurt-like flavor defect of lactic cultures. This study was undertaken to extend the knowledge of acetaldehyde production and utilization by microorganisms normally found in mixed-strain butter cultures. It is anticipated that the resulting information will contribute to a more thorough...
Resource Type:: Masters Thesis
Full Text:: and Babel (19), Collins (9), Galesloot (15, vol. D, p. 143-158), and Reiter and Miller

Use of alkali in the isolation and preparation of aflatoxins

Creator:: Chen, Tsun-Chieh
Abstract:: The biological preparation of aflatoxins was accomplished by culturing the mold Aspergillus flavus on various media. Aflatoxin was isolated by chloroform extraction of the culture, and purified by column fractionation and crystallization. Rice, wheat, soya bean, peanut and YES media were found to give high yields of aflatoxin. It was...
Resource Type:: Masters Thesis
Full Text:: aflatoxins as reported by van der Merwe, Fourie and Scott (55) are summarized in Table 1. Table 1

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:: ! w‘w (‘IS Filtttw OZ (TQM OO E to Dru w l\) no OT. G111 GO B3 Ch -cu -cu -cu —cn —ch

Recovery of Escherichia coli from freeze dried model systems

Creator:: Hirway, Sumesh Chandra
Resource Type:: Masters Thesis
Full Text:: . Microorganisms are destroyed to a certain extent but far from complete destruction is obtained (Miller et al

Effect of processing methods on the chemical and physical properties of soybean milks

Creator:: Wong, Millie Miu-yee
Abstract:: In the present study, processed soymilks prepared by various manufacturing methods were examined for quality by physical and chemical methods. Viscosity, pH, soluble solids, total solids, fat and protein content were used as indicators of quality. The principal factor investigated was the protein content as measured by the dye-binding procedure....
Resource Type:: Masters Thesis
Full Text:: nutritive value to support normal growth. Dr. Harry W. Miller of the International Nutrition Research

Studies of aflatoxin B1 in rainbow trout (Salmo gairdneri) ;|b1. Carcinogenicity and chemical structure : 2. Tissue and subcellular distribution of 14C from aflatoxin B₁-14C

Creator:: Ayres, James Lee
Resource Type:: Dissertation
Full Text:: for growing the mold on rice. 14 Eight ml tap water containing the C labeled compound w a s

Malty flavor components of Streptococcus lactic var. maltigenes

Creator:: Sheldon, Ross Mark
Abstract:: 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 more thorough understanding of the chemical nature of this defect, and to formulate a synthetic malty...
Resource Type:: Masters Thesis
Full Text:: T M o ^^ 0 2 re z 3 q f j re _. w 0 V I •D

The autoxidative degradation of some secondary products of autoxidizing lipids

Creator:: Lillard, Dorris Alton
Abstract:: Food lipid systems are very complex and so is oxidative degradation that render them unpalatable for human consumption. The significance of lipid degradation and the key reactions involved have been thoroughly studied and are well understood today. This is not true, however, of the secondary products of the autoxidation reactions....
Resource Type:: Dissertation
Full Text:: ) and by Miller and Claxton (80, p. 43-48) led to the conclusion that oxygen containing polymers

ScholarsArchive@OSU

Partial purification of cathepsins from salmon muscle

Some enzyme changes in levers of rainbow trout (Salmo gairdnerii) fed aflatoxin B₁ and sterculic acid

Actaldehyde production and utilization by lactic cultures

Use of alkali in the isolation and preparation of aflatoxins

Volatile compounds from thermally oxidized methyl oleate

Recovery of Escherichia coli from freeze dried model systems

Effect of processing methods on the chemical and physical properties of soybean milks

Studies of aflatoxin B1 in rainbow trout (Salmo gairdneri) ;|b1. Carcinogenicity and chemical structure : 2. Tissue and subcellular distribution of 14C from aflatoxin B₁-14C

Malty flavor components of Streptococcus lactic var. maltigenes

The autoxidative degradation of some secondary products of autoxidizing lipids

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