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Induction of autoantibodies in MRL/lpr mice exposed to 2% aniline denatured low-erucic acid rapeseed oil, an oil associated with the Spanish Toxic Oil Syndrome

Creator:: Richards, Carolyn L. K.
Abstract:: In 1981, illegal processing of rapeseed oil by a Spanish oil refinery resulted in the mass foodborne illness epidemic known as Toxic Oil Syndrome (TOS). The toxic oil associated with this epidemic was sold in neighborhood markets and by itinerant salesmen as inexpensive olive oil. Ingestion of the toxic oil...
Resource Type:: Masters Thesis
Full Text:: : .__ V ' f —^ — j _^ =_^S Daniel P. Selivonchick In 1981, illegal processing of rapeseed oil

Evaluation of hydrostatic pressure and storage effects on Cheddar cheese microstructure by thermal conductivity, differential scanning calorimetry and enzymatic proteolysis

Creator:: Yang, Jie
Resource Type:: Masters Thesis
Full Text:: . Differential Scanning Calorimetry and Enzymatic Proteolvsis-——~ Abstract approved -*■—\- J

Effectiveness of glucose oxidase/catalase for on-board preservation of shrimp

Creator:: Kantt, Carlos Alberto
Resource Type:: Masters Thesis
Full Text:: express my gratitude to Dr. J. Antonio Torres for his guidance and financial support throughout the

Pinot noir Clonal Trial

Creator:: Price, Steve and Watson, Barney
Abstract:: Pinot noir is Oregon's most important wine grape variety, representing 38% of the state's total wine production. Oregon State University began importing Pinot noir clones from California and France in the 1970's to insure that Oregon growers had access to the full range of clonal types. Almost all of the...
Resource Type:: Technical Report
Full Text:: WAdenswil and Pommard. Initial French importations were from INRA (Institut National de la Recherche

Solubility and structure of fish myofibrillar proteins as affected by processing parameters

Creator:: Lin, Tein Min, 1964-
Abstract:: The results of SDS-PAGE and densitometry indicated that a significant amount of myofibrillar proteins was lost during surimi processing. Microfiltration (MF) was utilized to recover insoluble particulate. The MF-recovered proteins showed highly functional properties in gel hardness, cohesiveness, color, and water retention ability. The soluble proteins concentrated by ultrafiltration (UF)...
Resource Type:: Dissertation
Full Text:: . J. Food Sci. 37:240-243. Adu, G.A., Babbitt, J.K., and Crawford, D.L. 1983. Effect of washing on

Extending shelf-life of fresh-cut pears

Creator:: Dong, Xiaoling
Abstract:: Different concentrations of various browning inhibitors and a firming agent were evaluated to prevent browning and softening of Bartlett, Bosc and Anjou pear slices during cold storage at 2-4°C. Browning inhibition effect of Semperfresh, Snow Fresh and cysteine were compared with that of 4-hexylresorcinol (4-HR). The effect of ripeness on...
Resource Type:: Masters Thesis
Full Text:: ,(^uthor (J ACKNOWLEDGMENT I would like to thank my major professors and advisors Ronald E.Wrolstald

Evaluating a value-added product through studies on consumer acceptability, sensory properties, and their correlations to biochemical and instrumental texture properties : the case of Pacific whiting (Merluccius productus) individually quick frozen (IQF) fillets

Creator:: Aksornsri, Weeraporn
Abstract:: Pacific whiting (Merluccius productus) is the most abundant groundfish species off the California, Oregon and Washington Coasts. The fish are mainly used as a raw material for the production of surimi. However, it is not economically wise to depend only on one product. There is a need to diversify the...
Resource Type:: Dissertation

Identification and characterization of a heat stable protease in arrowtooth flounder (Atheresthes stomias) and methods of inhibition in surimi

Creator:: Wasson, Diana H.
Abstract:: A heat stable protease was identified as the cause of textural degradation in cooked arrowtooth flounder (Atheresthes stomias) muscle. Maximum proteolytic activity in the fish muscle was observed between 55°C and 60°C and myosin heavy chain appeared to be the primary substrate for the enzyme. Degradation of this myofibrillar protein...
Resource Type:: Dissertation
Full Text:: research was conducted. Basic funding and equipment was supplied by NMFS. J.S. French: Director of FFTC

Isolation of a natural antioxidant from shrimp waste

Creator:: Li, Shiao Jing
Abstract:: Shrimp waste samples were extracted with a variety of organic solvents. Each fraction was measured for antioxidant activity by determining the rate of oxidation of β-carotene-linoleic acid in an emulsion system. An ethanol extract exhibited the highest antioxidant activity. Purification of the most active fraction was accomplished by thin layer...
Resource Type:: Dissertation
Full Text:: antioxidant activity by determining the rate of oxidation of (J-carotene-linoleic acid in an emulsion system

Use of pineapple juice for inhibition of browning in apples

Creator:: Lozano de Gonzalez, Patricia
Resource Type:: Dissertation
Full Text:: a percentage of the control A value . 27 REFERENCES Aasa, R., Deinum, J., Lerch, K., and

ScholarsArchive@OSU

Induction of autoantibodies in MRL/lpr mice exposed to 2% aniline denatured low-erucic acid rapeseed oil, an oil associated with the Spanish Toxic Oil Syndrome

Evaluation of hydrostatic pressure and storage effects on Cheddar cheese microstructure by thermal conductivity, differential scanning calorimetry and enzymatic proteolysis

Effectiveness of glucose oxidase/catalase for on-board preservation of shrimp

Pinot noir Clonal Trial

Solubility and structure of fish myofibrillar proteins as affected by processing parameters

Extending shelf-life of fresh-cut pears

Evaluating a value-added product through studies on consumer acceptability, sensory properties, and their correlations to biochemical and instrumental texture properties : the case of Pacific whiting (Merluccius productus) individually quick frozen (IQF) fillets

Identification and characterization of a heat stable protease in arrowtooth flounder (Atheresthes stomias) and methods of inhibition in surimi

Isolation of a natural antioxidant from shrimp waste

Use of pineapple juice for inhibition of browning in apples

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