Index Catalog // ScholarsArchive@OSU

A filter paper assay for low cellulase activities and the cultivation of Trichoderma reesei on acid whey and sweet whey permeate

Creator:: Nordmark, Tor Soren
Abstract:: The traditional filter paper assay for saccharifying cellulase originally described by M. Mandels et al (1976) has been modified to make possible low activity determinations of Trichoderma cellulases. The enzymatic activity appears to decline during a prolonged incubation period if no precautions have been taken. By means of adding bovine...
Resource Type:: Masters Thesis

A maturity trial study of Pinot noir wines : aroma profile by sniffing gas chromatographic effluent

Creator:: Miranda-Lopez, Rita
Abstract:: The quality of wine is highly influenced by the weather. Temperature, solar radiation and humidity influence the formation and concentration of aroma-active compounds and aroma-active precursors in the grapes. Pinot noir grapes require a slow ripening, under cool temperatures, in order to achieve their fullest flavor. The main objective of...
Resource Type:: Masters Thesis

A study of antimutagenicity in yogurt

Creator:: Sudarshan, Nadathur R.
Abstract:: The purpose of this study was to identify antimutagens in yogurt active against the experimental colon carcinogen, N-methyl-N'-nitro-N-nitrosoguanidine (MNNG). Our initial experiments showed that acetone extracts of yogurt, or milk fermented by various lactic acid bacteria were antimutagenic against MNNG and 3,2'-dimethyl-4-aminobiphenyl (DMAB) in the Ames test (Salmonella typhimurium TA...
Resource Type:: Dissertation

A study of nisin resistance in Listeria monocytogenes Scott A

Creator:: Ming, Xintian
Abstract:: Eight foodborne pathogenic and spoilage Gram-positive bacteria were evaluated for their spontaneous resistance frequencies to the peptide antimicrobial nisin. In brain heart infusion (BHI) medium, nisin resistance frequencies were in the range of l06 to l08 when exposed to nisin at concentrations 2 to 4 times the minimal inhibitory concentrations....
Resource Type:: Dissertation

A Survey of Oregon Pinot noir Grape and Wine Phenolic Composition

Creator:: Price, Steven F., Valladao, Marilin, and Watson, Barney
Abstract:: Thirty five vineyard blocks of Pinot noir were sampled at harvest by taking a two hundred cluster sample in 1993. Commercial wines from these blocks were analyzed by HPLC at two and nine months of age. Cluster weights ranged from 72 to 148 g, berry weights from 0.55 to 0.90...
Resource Type:: Technical Report

Adsorption of selected charge mutants of bacteriophage T4 lysozyme at silanized silica surfaces

Creator:: Podhipleux, Nilobon
Abstract:: The adsorption kinetics exhibited by selected charge mutants of T4 lysozyme at silanized silica surfaces were monitored with in situ ellipsometry. Mutant lysozymes were produced by substitution of lysine (Lys) with glutamic acid (Glu). Each substitution resulted in a decrease in the net charge of the protein by 2 units....
Resource Type:: Masters Thesis

Alternative products from Pacific whiting : fresh surimi and texturized mince

Creator:: Pipatsattayanuwong, Siriporn
Abstract:: The major portion of Pacific whiting (PW) is commercialized in the form of frozen surimi. Alternative products for PW were investigated focusing on fresh surimi and texturized meat from PW mince. Fresh surimi is made without additives and kept refrigerated instead of frozen. Texturized meat is a meat-like product made...
Resource Type:: Masters Thesis

Amino Acid and Amine Content of Northwest Wines and Strategies to Limit Amine Formation [1994-1995]

Creator:: Daeschel, Mark A., Gloria, M. Beatriz A., Simon-Sarkadi, L., and Watson, Barney
Abstract:: Wines, specifically those in which lactic acid bacteria can grow can cause transient toxic effects due to the formation of biogenic amines such as histamine and tyramine. Some people specifically avoid red wines because they are more often associated with headaches and other discomforts. An understanding of the origin, occurrence...
Resource Type:: Technical Report

Amino Acid and Amine Content of Northwest Wines and Strategies to Limit Amine Formation [1995-1996]

Creator:: Daeschel, Mark A., Gloria, M. Beatriz A., Simon-Sarkadi, L., and Watson, Barney
Abstract:: Wines, specifically those in which lactic acid bacteria can grow can cause transient toxic effects due to the formation of biogenic amines such as histamine and tyramine. Some people specifically avoid red wines because they are more often associated with headaches and other discomforts. An understanding of the origin, occurrence...
Resource Type:: Technical Report

Analysis of flavor precursors in radish and radish color extracts

Creator:: Kucza, Myriam M.
Abstract:: Radish anthocyanin extract has potential as a natural colorant because of its pigment stability and attractive red hue. Presence of undesirable aroma compounds could limit its applications in foods. The pungent principle of radish, 4-methylthio-3-butenyl isothiocyanate (MTBI), is produced enzymatically upon cell injury from its glucosinolate precursor, 4-methylthio-3-butenyl glucosinolate (MTBG),...
Resource Type:: Masters Thesis

ScholarsArchive@OSU

A filter paper assay for low cellulase activities and the cultivation of Trichoderma reesei on acid whey and sweet whey permeate

A maturity trial study of Pinot noir wines : aroma profile by sniffing gas chromatographic effluent

A study of antimutagenicity in yogurt

A study of nisin resistance in Listeria monocytogenes Scott A

A Survey of Oregon Pinot noir Grape and Wine Phenolic Composition

Adsorption of selected charge mutants of bacteriophage T4 lysozyme at silanized silica surfaces

Alternative products from Pacific whiting : fresh surimi and texturized mince

Amino Acid and Amine Content of Northwest Wines and Strategies to Limit Amine Formation [1994-1995]

Amino Acid and Amine Content of Northwest Wines and Strategies to Limit Amine Formation [1995-1996]

Analysis of flavor precursors in radish and radish color extracts

Limit your search

Academic Affiliation

Advisor

Commencement Year

Committee Member

Creator

Contributor

Date

Decade

Degree Field

Degree Level

Degree Name

Language

License

Non-Academic Affiliation

Peer Reviewed

Resource Type

Rights Statement

Subject

Search Constraints

Search Results

Limit your search