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Interaction between paralytic shellfish poison and clam melanin and protein

Creator:: Price, Robert J.
Abstract:: Interactions between paralytic shellfish poison (PSP) and components of the butter clam (Saxidomus giganteus) were studied to determine which component was involved in the binding and retention of PSP by the butter clam, and to characterize the nature and strength of the interaction. A simple and accurate assay for PSP...
Resource Type:: Dissertation
Full Text:: Abstract approved: ■#T. S. Lee y^ Interactions between paralytic shellfish poison (PSP) and

Measurement of dimethylamine and trimethylamine in Dungeness crab, Cancer magister

Creator:: Gulan, Michael Peter
Abstract:: 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 Dungeness crab for the first time. Generally, the range for trimethylamine was 42 ppm for frozen crab to 700 ppm for iced...
Resource Type:: Masters Thesis
Full Text:: MASTER OF SCIENCE (Name) (Degree) in FOOD SCIENCE presented on <£j£^y£fc€y /#73 (Major) (DatejT

Relation of the decomposition of trimethylamine oxide and the quality of Pacific shrimp (Pandalus jordani)

Creator:: Argaiz, Alvaro
Abstract:: The relationship between the decomposition of trimethylamine oxide in Pacific shrimp and shrimp meat quality was investigated to evaluate the use of the trimethylamine oxide system as a quality control indice. Changes in the levels of trimethylamine oxide and its decomposition products in whole shrimp stored on ice and in...
Resource Type:: Masters Thesis
Full Text:: of Master of Science in Food Science presented on ^JTA/y. // //?& Title: RELATION

Identification of some neutral high boiling compounds in molecular distillates from cheddar cheese fat

Creator:: O'Keefe, Patrick William
Resource Type:: Dissertation
Full Text:: ,, lactones, 10 ic 14 15 lb "Y-C _, C , and C , lactones, ethyl dodecanoate

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:: spermidine and spermine was Y -butenyl(f3 -propenyl)nitrosamine (BPN). The identification of this

Carcinogenicity and acute toxicity of dimethylnitrosamine in rainbow trout (Salmo gairdneri)

Creator:: Grieco, Mary Porter
Abstract:: A dose related carcinogenic response was established for dimethylnitrosamine administered in the diet of rainbow trout (Salmo gairdneri). An equation was derived for the relationship between dose and hepatocellular carcinoma incidence. From a published dose response study using Porton rats as a test animal, a second equation was derived for...
Resource Type:: Masters Thesis

Effect of condensed phosphate and steam precooking time on the yield and quality of canned shrimp (Pandalus jordani) meat

Creator:: Ayeni, Timothy Olusegun
Resource Type:: Masters Thesis
Full Text:: 1979 Commencement June 1980 APPROVED: — H-H n ■--- .f di-r —i Professor of Food

Isolation and partial characterization of a natural antioxidant from shrimp (Pandalus jordani)

Creator:: De Rosenzweig Pasquel, Lorenzo Jose
Abstract:: The nature of a natural antioxidant present in shrimp was investigated. Shrimp extracts were prepared using different solvents to ascertain the best extraction method. The antioxidant activity was determined using the (β-carotene-linoleate model system and the oxygen weighing method. Ethanol proved to be the best solvent for extracting the natural...
Resource Type:: Masters Thesis
Full Text:: . Roux, D. G. 1951. Color reagents for the paper chromatography of di- and tri-hydroxy

Porous polymer trapping for GC/MS analysis of volatile flavor compounds in corn

Creator:: Boyko, Alayne Linda
Abstract:: Flavor profiles of canned and frozen whole kernel sweet corn were obtained by entraining the volatile compounds on Porapak 0 traps and by subsequent analysis on temperature-programed, 500' by 0.03" ID capillary columns (SF-96 or Carbowax 20M). Identification was based on GC/MS data, retention indices (I[subscript E]'s) and retention times....
Resource Type:: Dissertation
Full Text:: were identified for the first time in canned sweet corn: pyridine, methional, dimethyl sulfone, di

Post-mortem quality changes in iced Pacific shrimp (Pandalus jordani)

Creator:: Cavazos, Sergio Flores
Abstract:: The biochemical and organoleptic changes that took place in raw whole Pacific shrimp and in the cooked meat during eight days of iced storage were investigated. A steady increase of both microbial numbers on the raw shrimp and pH in the raw shrimp and cooked meat was observed. The levels...
Resource Type:: Masters Thesis
Full Text:: oxide with the subsequent formation of formaldehyde, di- and trimethylamine during storage. The

ScholarsArchive@OSU

Interaction between paralytic shellfish poison and clam melanin and protein

Measurement of dimethylamine and trimethylamine in Dungeness crab, Cancer magister

Relation of the decomposition of trimethylamine oxide and the quality of Pacific shrimp (Pandalus jordani)

Identification of some neutral high boiling compounds in molecular distillates from cheddar cheese fat

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

Carcinogenicity and acute toxicity of dimethylnitrosamine in rainbow trout (Salmo gairdneri)

Effect of condensed phosphate and steam precooking time on the yield and quality of canned shrimp (Pandalus jordani) meat

Isolation and partial characterization of a natural antioxidant from shrimp (Pandalus jordani)

Porous polymer trapping for GC/MS analysis of volatile flavor compounds in corn

Post-mortem quality changes in iced Pacific shrimp (Pandalus jordani)

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